Lunch: Spanish Corn with Fish Sticks Recipe

Ingredients

1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons sugar
2 cans (14-1/2 ounces each) stewed tomatoes
2 packages (10 ounces each) frozen corn, partially thawed
2 packages (12 ounces each) frozen fish sticks

Instructions

In a large skillet, saute onion and green pepper in butter until tender. Stir in the flour, salt, pepper and sugar until blended. Add tomatoes; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 3-5 minutes or heated through, stirring occasionally. Stir in corn.
Transfer to two greased 11-in. x 7-in. baking dishes. Cover and bake at 350 ° for 25 minutes. Uncover; arrange fish sticks over the top. Bake 15 minutes longer or until fish sticks are heated through.

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