1 lb. fresh or frozen skinless orange roughy, catfish, pike, cod, or haddock fish fillets (1/2 to 3/4 inch thick)
8 oz. jar pasteurized process cheese spread
1/4 c. milk
1 (10 oz.) pkg. frozen peas
1 c. quick cooking rice
1/8 tsp. dried dillweed

Thaw fish, if frozen. Cut fillets into 1-inch pieces. In a 1 1/2- quart casserole stir together process cheese spread and milk. Stir in peas, rice, dillweed and fish. Bake, covered, in a 375 degree oven for 40-45 minutes or until heated through, stirring once or twice. Makes 4 servings.