2 lb. fish fillets, frozen or fresh
juice of 1 lemon
salt and pepper, to taste
1/2 onion, thinly sliced into rings
1/2 cup sliced mushrooms
1/4 cup grated cheddar cheese
1 (10 oz.) can cream of mushroom soup
1 tbsp. parsley, fresh or dried

Spread fillets on a buttered baking dish. Sprinkle with lemon juice, salt and pepper. Layer with sliced onions, then sliced mushrooms, then grated cheese and finally concentrated mushroom soup. Sprinkle with parsley.

Bake at 350°F for 25 minutes.

Serves 6.

Submitted by: Jeanie Wise