Cheesy Fish Sticks & Rice Supper

I am sharing a super easy, quick and delicious supper with you today for Fish Friday, something which the children will love.  Big kids too.  In truth the whole family will love it!

It's also very economical, and makes a great use of store cupboard ingredients. I love store cupboard meals, don't you?

I bet you have everything in your house to make these right now!  Or maybe not. I always have fish sticks in the freezer.  I like the cod ones.  They are really handy to have on hand, even if all you are going to make is a fish finger butty.

I also keep packs of ready cooked rice in the cupboards, for those times when I need rice at the last minute.  Sometimes I have the flavoured packs but mostly I just have plain and brown basamati.  We also feed our dog rice (along with poached chicken and vegetables) every day.  She loves it.   And she thrives on it along with a multi-vitamin just for pooches.

But I digress . . .  I also keep packs of frozen vegetables in the freezer.  Usually green beans, broccoli and cauliflower, petit pois and then some  mixed vegetables.  They are the closest thing to fresh picked.  I only buy fresh veg from the shops if I am going to cook them right on the day.   They seem to always go off within a few days of me bringing them home. (Other than root vegetables, they seem to be alright.)

In any case, I hope you will try this tasty dish.  I am sure you will love it.

*Cheesy Fish Sticks and Rice Supper*

Serves 4 

This is delicious.  You can make it lower in fat by using low fat cheese and evaporated skim milk instead of cream.  Its a great store cupboard meal as well and a real kid pleaser! 

250g pouch of cooked rice (1 1/2 cups cooked rice)

250ml cream or half and half (or evap milk, 1 cup)

12 frozen fish sticks

180g grated strong cheddar cheese (1 1/2 cups)

(I use the Kerry Low Low which is 33% lower in fat than regular cheese)

1/2 tsp each dried oregano, dried parsley, salt and black pepper

1/4 tsp each onion powder, garlic powder

2 cups cooked vegetables
(I use two single serving pouches of mixed frozen steam vegetables with
carrots, broccoli and cauliflower in them, and it is just perfect.  Cook them for 2 minutes first in the microwave)

Preheat the oven to 190*C/375*F/ gas mark 5.  Butter a 9 inch square casserole dish.  Mix together the rice, cream, half of the cheese, spices and vegetables until well combined.  Spread into your prepared casserold dish.  Top with the frozen fish sticks.  Sprinkle with the remaining cheese.

Bake for about 30 minutes until heated through and golden.   Serve hot.

Simple.  Delicious. Quick.  Easy and nutritious. Economical and family pleasing.  You can't ask for better than that!

Bon Appetit!