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Fillet of Sole and Veggies

1 can cream of celery soup
1/2 cup milk
1 cup shredded Swiss
1/2 tsp. basil
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1 (10 oz.) package frozen baby carrots, thawed and drained
1 (10 oz.) package frozen asparagus, thawed and drained
1 (2.8 oz.) can Durkee French fried onions
1 lb. unbreaded Sole Fillets, thawed if frozen


In small bowl combine soup, milk, 1/2 cup cheese and the seasonings; set aside. In 8 x 12 baking dish combine carrots, asparagus and 1/2 can fried onions. Roll up fish Fillets. Place fish rolls upright along center of vegetable mixture.


Pour soup over fish and vegetables. Bake, covered, at 375 degrees F for 30 minutes. Stir vegetables; top fish with remaining cheese and onions. Bake uncovered 3 minutes, or until onions are golden brown.


Yield 4 servings



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