Instructions:
1. Preheat your oven to 375°F (190°C).

2. Arrange the frozen fish sticks in a single layer in a greased baking dish.

3. In a separate bowl, mix together the cooked rice, shredded cheddar cheese, grated Parmesan cheese, cream of mushroom soup, milk, garlic powder, salt, and pepper.

4. Pour the rice and cheese mixture over the fish sticks, spreading it evenly.

5. Cover the baking dish with foil and bake for 25 minutes.

6. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

7. Serve hot and enjoy!

Tips and Variations:

– Feel free to customize this casserole to your liking. You can add in some diced vegetables like bell peppers or onions for extra flavor and nutrition.

– If you prefer a different type of cheese, go ahead and substitute it for the cheddar and Parmesan.

– For a crispy topping, sprinkle some breadcrumbs or crushed crackers on top of the casserole before baking.

– Want to make this casserole gluten-free? Use gluten-free fish sticks and check that the cream of mushroom soup is gluten-free.

Serving Suggestions:

This Cheesy Weeknight Fish Stick Casserole is delicious on its own, but you can also serve it with a side salad or steamed vegetables for a complete meal. A squeeze of fresh lemon juice on top adds a refreshing touch. Don’t forget to have some tartar sauce or ketchup on the side for dipping!

With its cheesy goodness and quick preparation, this Cheesy Weeknight Fish Stick Casserole is sure to become a go-to recipe in your household. Give it a try and see just how delicious fish sticks can be!