Cheese Vegetable Rice with Fish Stick Casserole

Cheese Vegetable Rice with Fish Stick Casserole 


  • 250g of cooked long grain rice (2 cups)
  • 180ml evaporated milk (3/4 cup)
  • 60ml creamy ranch salad dressing (1/4 cup)
  • seasoning to taste (I didn't use any)
  • 12 frozen fish sticks (if using the larger ones, then you only need one per serving)
  • 180g strong cheddar cheese, divided (1 1/2 cups)
  • 2 cups of frozen vegetables, cooked for 2 minutes in the microwave (I used corn, peas and green beans)


  1. Preheat the oven to 190*C/375*F/gas mark 5.  Butter an 8 by 11 inch casserole dish.  St aside
  2. Mix together the rice, milk, salad dressing, 3/4 of the cheese, any seasoning as desired (remember cheese is salty) and the partially cooked vegetables.  Spread this in the prepared casserole dish.  Lay the frozen fish sticks on top.  Sprinkle the remaining cheese over all.
  3. Bake for 35 to 40 minutes until heated through, the fish sticks are cooked through and the casserole is golden brown.  Serve immediately.  A salad goes  nice on the side.

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