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1-2 lb. frozen breaded fish sticks
7 3/4 oz. can cream of mushroom soup
1/2 c. uncooked egg noodles
1 tsp. beef bouillon in 1/8 c. hot water
Dashes of pepper & season salt
1/8 tsp. dried minced garlic or garlic salt
1/4 c. green pepper
1/2 tsp. salt
1/4 c. chopped onion
1/2 c. hot water

Thaw fish sticks 1 hour. Combine soup, vegetables, seasonings, dissolved bouillon and hot water. Cook noodles and salt in boiling water until tender. Layer half the fish sticks diagonally in bottom of casserole. Spread half the soup mixture over top. Mix cooked noodles with remaining sauce. Layer remaining fish sticks diagonally, opposite the last layer. Spoon and spread sauce over top. Cover with aluminum foil. Bake at 400 degrees for 20 minutes. Remove from oven. Cook 10-15 minutes. Cut into squares and serve.
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