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Filet of Sole Casserole

2 packages frozen Stouffer Spinach Souffle (thawed)
1 can sliced water chestnuts
4-6 pieces Fillet of Sole
1 tsp. mayonnaise
2 tsp. sour cream

Put thawed Spinach Souffle in bottom of an oblong casserole spread with water chestnuts. Lay fish on top and spread a mixture of 1/3 mayonnaise and 2/3 sour cream on top of fish. Bake at 350 F for 35 minutes.

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