DECEMBER 14TH – BOUILLABAISSE

Fish Stick Supper

1 (12 oz.) pkg. frozen shredded hash brown potatoes, thawed

4 eggs

2 c. milk

1 Tbsp. dried minced onion

1 ¼ tsp. seasoned salt

1 Tbsp. snipped fresh dill or 1 tsp. dill weed

1/8 tsp. pepper

1 (12 oz.) pkg. frozen fish sticks (about 18)

1 (4 oz.) cup shredded cheddar cheese

Break apart hash browns with fork; set aside. In large bowl, beat eggs and milk. Add onion, dill, seasoned salt and pepper. Stir in hash browns and cheese. Transfer to greased 11×7” baking dish; arrange fish sticks over the top. Bake, uncovered, at 350° for 50 minutes or until top is golden brown and fish flakes with a fork. Let stand for 5 minutes before cutting. Makes 6 servings.

2/10/17