6 lg. flounder fillets
Salt and pepper
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
2 tbsp. butter
1 tbsp. instant minced onion
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 can (10 3/4 oz.) condensed golden mushroom soup, undiluted
1/4 c. milk
1 can (4 oz.) sliced mushrooms, drained

Sprinkle flounder with salt and pepper. Spread fillets with a thin layer of spinach and roll fillets up like a jelly roll. Heat butter in a 12-inch non- stick skillet and place rolls seam-side down in skillet.

Sprinkle with onions and spoon mixed vegetables around fillets. Simmer fillets and vegetables for 15 minutes or until fish has turned white and flakes easily. Turn roll-ups once carefully during cooking.

Drain pan juices. In a bowl, mix soup and milk. Spoon mixture over fish rolls. Simmer for 5 minutes, add mushrooms, and heat 5 minutes longer or until sauce is bubbly and vegetables are tender.