Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Arrange fish sticks in a single layer in the bottom of the dish. You can overlap slightly if needed.
Mix the sauce: In a bowl, combine soup, sour cream, milk, garlic powder, onion powder, and pepper. Stir in frozen veggies and 1 1/2 cups of the shredded cheese.
Assemble: Pour the cheesy sauce over the fish sticks. Spread evenly.
Add tater tots or hash browns (if using) on top, or just top with the remaining 1/2 cup of shredded cheese.
Bake uncovered for 30–35 minutes, or until hot and bubbly and the top is golden.
Let rest for 5 minutes. Garnish with parsley or green onions if desired.
Tips & Variations
Use mozzarella, Monterey Jack, or a cheddar blend for different flavor profiles.
Add a dash of hot sauce or Dijon mustard for a subtle kick.
Swap veggies for broccoli or corn if preferred.
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