Spanish Corn with Fish Sticks |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This tasty casserole is a family favorite and is my old standby for social functions. It's easy to assemble and economical, too. -Roberta Nelson, Portland, Oregon Ingredients:
1/4 cup chopped onion |
1/4 cup chopped green pepper |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
2 teaspoons sugar |
2 cans (14-1/2 ounces each) stewed tomatoes |
2 packages (10 ounces each) frozen corn, partially thawed |
2 packages (12 ounces each) frozen fish sticks |
Directions:
1. In a large skillet, saute onion and green pepper in butter until tender. Stir in the flour, salt, pepper and sugar until blended. Add tomatoes; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 3-5 minutes or heated through, stirring occasionally. Stir in corn.
2. Transfer to two greased 11-in. x 7-in. baking dishes. Cover and bake at 350° for 25 minutes. Uncover; arrange fish sticks over the top. Bake 15 minutes longer or until fish sticks are heated through. Yield: 8-10 servings.
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