You'll need about 1 pint of boneless and skinless trout meat. Heat a can of cheese soup and add 1 1/2 cans of water. Add half a medium green pepper that has been chopped and 4 medium onions (chopped). Heat this over a low fire, stirring continuously, until it comes to a boil. Remove from heat. Break trout meat into casserole dish and add 1 1/2 cups instant rice and salt and pepper to taste. Pour in cheese-soup mixture and stir gently. Bake at 350 degrees for 1/2 hour. Serve with lemon wedge.