Fish Stick Supper

1 package (12oz) frozen shredded hash brown potatoes, thawed
4 eggs
2 cups milk
1 tablespoon dried minced onion
1 tablespoon sniped dill or 1 teaspoon dill weed
1-1/4 teaspoons seasoned salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese
1 package (12oz.) 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, seasoned salt, and pepper. Stir in hash browns and cheese.

Transfer to a greased 11 x 7 baking dish; arrange fish sticks over the top.

Bake, uncovered at 350 for 50 minutes or until golden brown and fish flakes with a fork.

Let stand 5 minutes before cutting.