1 pkg. (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 pkg. (12 ounces) frozen fish sticks (about 18)

Break apart hash browns with a fork; set aside. In a large bowl, beat eggs and milk. Add onion, dill, seasonded salt and pepper. Stir in hash browns and cheese. Transfer to a greased 11x7x2-inch baking dish; arrange fish sticks over the top. Bake, uncovered, at 350 degrees for 50 minutes or until top is golden brown and fish flakes with a fork. Let stand 5 minutes before cutting.

This is a good way to serve fish sticks and a nice dish for Lent.
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Source: Nancy Carol Elder