Fish Stick Supper

1 package (12 ounces) frozen shredded hash brown potatoes, thawed
4 eggs
2 cups milk
1 tablespoon dried minced onion
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1-1/4 teaspoons seasoned salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1 package (12 ounces) frozen breaded fish sticks (about 18)

Break apart hash browns with a fork; set aside. In a large bowl, beat eggs and milk. Add minced onion, dill, seasoned salt and pepper.

Stir in hash browns and cheese. Transfer to a greased 11-in. x 7-in. x 2-in. 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 casserole stand for 5 minutes before cutting. Makes 6 servings.