4-6 flounder fillets (depends on size)
1 c. Pepperidge Farm stuffing mix
2 tbsp. cooking oil
1 can Campbells cream of shrimp soup
Dash of water
1/4 c. water

In a small bowl, combine stuffing, oil, 3 tablespoons soup and a dash of water to moisten. Lay out fillets and spread stuffing mix evenly on them. Roll up loosely and place in small baking dish. Coat tops lightly with a little of the soup (1 teaspoon each). Bake at 350 degrees for 40 minutes. Place remaining soup in small pan, add 1/4 cup of water, heat and pour over roll-ups before serving.