4 med. potatoes, cooked
3 med. onions, cooked
1 lb. or more fish (cod, haddock or pollock)
1/2 c. melted butter
Salt & pepper (opt.)
8 oz. sour cream
1 can cream of mushroom soup
1/2 c. bread crumbs
Paprika
1/2 lb. Velveeta cheese

Cook potatoes and onions in microwave for 12 minutes wrapped in plastic wrap with small air vent. NOTE: Cook potatoes and onions whole.

Slice potatoes and onions and lay on all sides of casserole, brush all with butter. Place fish fillets on bottom of casserole and sprinkle with salt and pepper. Mix sour cream and cream of mushroom soup, pour over all. Sprinkle on bread crumbs. Then, to add a little zip, cut up a 1/2 pound of Velveeta cheese and place on top. Sprinkle on paprika. Cook about 18 minutes on high in microwave, let set about 3 minutes. Serves 4 hungry people.