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Fish Sticks Marinara

Family favorites—fish sticks, pasta sauce and cheese—combine for an easy baked casserole.

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 (13) 5 Reviews
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  • Prep Time 10 min
  • Total Time 40 min
  • Servings 6

2
boxes (9 oz each) Green Giant™ frozen broccoli spears, thawed, drained
1
tablespoon olive or vegetable oil
1/2
teaspoon dried basil leaves
1
clove garlic, chopped (1/2 teaspoon)
12
frozen breaded fish sticks
1
container (15 oz) marinara sauce or 2 cups tomato pasta sauce (any variety)
1/4
cup shredded Parmesan cheese (1 oz)
6
slices (1 oz each) mozzarella cheese

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, arrange broccoli. Drizzle with oil; sprinkle with basil and garlic.
  • 2 Place fish sticks on broccoli. Spoon marinara sauce over fish. Sprinkle with Parmesan cheese. Arrange mozzarella cheese on top.
  • 3 Bake uncovered about 30 minutes or until thoroughly heated.

EXPERT TIPS

Expert Tips

With no cutting and just a bit of chopping, this casserole is easy enough for the kids to prepare!

For a fun "kid-rific" presentation, cut shapes from the mozzarella cheese with small cookie cutters. Arrange on casserole during last 5 minutes of baking.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
6g,
6%
Trans Fat
1g
1%
),
Cholesterol
30mg
30%;
Sodium
700mg
700%;
Total Carbohydrate
26g
26%
(Dietary Fiber
3g
3%
  Sugars
10g
10%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
30%;
Calcium
35%;
Iron
8%;
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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