Fish Casserole

1 pound hash brown potatoes, OR 3-4 grated fresh potatoes
4 eggs
2 cups milk
1 tablespoon onions, grated (fresh or dried)
1 teaspoon dill weed
1/2 teaspoon seasoned salt, more or less to taste
1 cup mozzarella cheese, grated
1 12 oz. package frozen fish sticks (I prefer flaked fish rather than minced)

Thaw hash browns and break apart (or peel and grate potatoes). Place in 11×7 baking dish. Combine milk, eggs, onion, dill, and salt. Beat well. Stir in grated cheese. Pour mixture over potatoes. Arrange fish sticks on top. Bake uncovered at 375 degrees for 1 hour or until fish sticks are golden brown and a knife inserted in center of casserole comes out clean. Serve with lemon wedges and tarter sauce.

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