Fish finger pie – Simple and delicious family meal

Today we’re whipping up a super quick and easy dinner that the whole family will go crazy for: Fish Stick Casserole!

Loaded with fluffy rice, tender veggies, and a rich, creamy sauce, this cozy fish dinner comes together in a flash—and it’s totally foolproof, even if you’re a complete beginner in the kitchen.

In this simple, step-by-step recipe, I’ll show you just how effortless it is to bring this delicious Thermomix® Fish Stick Casserole to your dinner table in no time.

What Is a Fish Stick Casserole?

This fish stick casserole is a quick and easy weeknight dinner packed with rice, fresh veggies, crispy fish sticks, and a deliciously creamy sauce. It’s perfect for busy families, kid-approved, and a total lifesaver when you’re short on time!

You’ll Love This Casserole Because It’s:

• Super beginner-friendly: An easy, foolproof recipe that anyone can pull off.
• A total crowd-pleaser: A kid-friendly family dinner that even picky eaters will love.
• Budget-friendly: Made with just a few simple, inexpensive ingredients.
• Super versatile: Easy to customize with whatever ingredients you have on hand.
• Wholesome & balanced: Loaded with veggies without feeling heavy.
• Meal-prep ready: Great for making ahead to save time on busy weeknights.
• Fuss-free: The perfect quick dinner for singles, students, or busy professionals.

My Best Tips for Success

Switch up the veggies: Feel free to mix and match your favorite vegetables to make this recipe your own.

Taste as you go: Give your sauce a quick taste before pouring it over the casserole and adjust the seasonings to your liking.

Don’t crowd the fish sticks: Space them out slightly on top so they bake up nice and crispy instead of soggy.

Preheat your oven: Make sure your oven is hot and ready to go so the top gets perfectly golden and bubbly.

Let it rest: Allow the casserole to sit for a few minutes after baking so the sauce can settle and thicken up before serving.

Serve this casserole with a crisp side salad or your favorite dinner sides!

Can You Make This Ahead and Store Leftovers?

Make Ahead:

You can easily assemble this casserole up to 24 hours in advance!

Just cover it tightly and pop it in the fridge, then bake as directed when you’re ready for dinner.

Storing Leftovers:

Any leftovers will keep great in an airtight container in the fridge for up to 3 days.

Fun Variations & Mix-Ins

Fish: Swap out the fish sticks for fresh, cubed fish (like salmon or cod) straight into the baking dish.

Veggies: Mix in your favorite vegetables like spinach, mushrooms, zucchini, or bell peppers.

Cheese: For an extra-cheesy golden top, sprinkle a handful of shredded cheese over the casserole right before it goes into the oven.

Sauce: Jazz up the sauce with different herbs and spices—curry powder, dill, or Italian seasoning are all delicious choices!

Make it Vegetarian: Replace the fish sticks with cubed tofu, seitan, or cooked lentils, and swap any fish broth or sauce for vegetable broth.

What to Serve with This Casserole

Fresh Salad: A bright, colorful side salad packed with tomatoes, cucumbers, bell peppers, and a light dressing pairs wonderfully with the cozy casserole and keeps the meal feeling light.

More Veggies: Steamed vegetables like broccoli, cauliflower, or sweet peas are quick, easy sides that bring extra nutrients to the table.

What You’ll Need for Fish Stick Casserole

• 4 cups (1 liter) water
• 2 tsp salt
• 1 cup (200 g) long-grain white rice
• 16 oz (500 g) frozen veggies of choice (peas and carrots work great!)
• 1 box frozen fish sticks (15 count)

For the Sauce:

• 1 yellow onion
• 1 ½ tbsp (20 g) olive oil
• 1 ½ cups (350 g) milk
• 1 ½ cups (350 g) water
• 3 tbsp (40 g) butter
• ⅓ cup (50 g) all-purpose flour
• 1 heaping tsp salt
• ½ tsp black pepper
• 2 tsp vegetable bouillon powder
• 1 tsp sweet paprika
• 1 tsp Italian seasoning

Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.

How to Make Fish Stick Casserole

Instructions:

First, add the water and salt to the mixing bowl.

Insert the simmering basket and weigh in your rice.

Place the lid on and rinse the rice for 10 sec / speed 5 so it gets completely coated and moistened.

Then cook for 20 min / 212°F (100°C) / speed 4.

Next, preheat your oven to 425°F (220°C).

Transfer the cooked rice into a large baking dish and spread it out into an even layer. Scatter the frozen veggies right on top.

To whip up the sauce, start by pouring the water out of the mixing bowl.

Peel and quarter the onion. Chop for 5 sec / speed 5 and repeat once more. Add the oil and sauté for 2.5 min / 250°F (120°C) / speed 2.

Next, add all remaining sauce ingredients—the milk, water, butter, flour, and seasonings—to the mixing bowl and cook for 7 min / 212°F (100°C) / speed 2 to bring it to a boil. Give it a quick taste and adjust with extra salt and pepper if needed.

Pour the luscious sauce evenly over the rice and veggies, then arrange the frozen fish sticks right on top.

Now, pop the baking dish onto a rack in your preheated oven and bake for about 30 minutes.

Enjoy!

Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.

By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.

Happy cooking!

If you loved this quick and easy fish stick casserole, you might also like my recipe for salmon fillet with veggies, potatoes, and dill sauce 🙂

Best,
Christoph

Have you tried this recipe?
If you liked my recipe or if you have any questions or tips about the recipe, please leave a comment and rate the recipe with 5 stars. Tag your picture on Instagram with @thermokoch.de so that I can see it 🙂

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