1 lb. fresh or frozen fish fillets
1 1/2 c. herb seasoned stuffing mix
1 (12 oz.) pkg. frozen spinach souffle, thawed
1 (2 1/2 oz.) jar sliced mushrooms, drained
1/4 c. chopped pimiento
1 tbsp. mayonnaise or salad dressing
1 tsp. Dijon-style mustard
1/2 tsp. onion salt
3/4 c. shredded Swiss cheese (3 oz.)
1 slightly beaten egg
1/2 c. light cream or milk

Thaw fish, if frozen. Separate into fillets; pat fish dry with paper toweling. Sprinkle 1 cup of the stuffing mix in a greased 10x6x2 inch baking dish. Layer the spinach souffle, mushrooms and pimiento atop the stuffing mix. Arrange the fish fillets atop.

In a small mixing bowl combine the mayonnaise or salad dressing, mustard and onion salt. Spread over the fish and pimiento layer. Sprinkle shredded cheese atop.

Combine the beaten egg and light cream or milk, pour over casserole. Sprinkle remaining stuffing mix atop casserole. Let stand for 10 minutes. Bake covered, in a 350 degree oven for 25 minutes. Uncover, bake for 15 to 20 minutes more. 6 servings.