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Saucy Flounder Rolls

2 Tbsp. oleo
2 Tbsp. finely chopped onion
1 package frozen chopped spinach
1 cup Monterey Jack cheese (shredded)
1/4 tsp. Tabasco (2x)
1 can cream of mushroom
6 Flounder Fillets

In a skillet, melt oleo and saute onion until tender. Drain spinach and add to onion. Cook for 5 minutes. Remove from heat and add cheese, Tabasco and a dash of salt. Place some filling in a fillet and roll up. Secure with toothpicks. Place fish rolls in a buttered baking dish. Combine the soup with another 1/4 teaspoon of Tabasco. Pour over fish and bake at 375 F for 25 to 30 minutes.

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