2 pkgs. frozen Stouffer Spinach Souffle (thawed)
1 can sliced water chestnuts
4-6 pieces filet 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 degrees for 35 minutes.