"It's important to adapt your cooking methods, though, since fish sticks are generally meant to be cooked alone with the intent of getting them crisp. In a casserole, if you want to maintain that crispness on top, you'll need to make sure they're layered evenly in a dish that gives them room to cook without getting mushy. You can use a convection oven to ensure the top layer gets browned and crunchy, or even consider finishing them under the broiler."
"Because of the mild taste of the fish, you can pair them easily with a potato casserole without one flavor overwhelming the other. Scalloped or shredded potatoes (like hash browns) work great. You can even use store-bought tater tots. Mix the potatoes with sour cream or a can of condensed soup (cream of mushroom or cream of chicken would work perfectly), then add shredded cheese and diced onions. Next, add some simple seasonings like garlic powder, smoked paprika, or Old Bay."
Frozen fish sticks adapt well to casseroles built with potatoes or rice, a creamy sauce, and cheese. Maintaining a crisp top requires layering fish sticks evenly so they have room to cook without becoming mushy. Use a convection oven or finish under the broiler to brown and crunch the top layer. Add cheese in the final minutes after the fish sticks form a golden crust. The fish's mild flavor pairs well with scalloped or shredded potatoes, tater tots, sour cream or condensed soups, shredded cheese, diced onions, and seasonings such as garlic powder, smoked paprika, or Old Bay.
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