2 carrots, sliced
2 lg. onions, sliced
2 sweet peppers, cut in small pieces
1 can tomato soup
Salt and pepper to taste
1/2 c. milk
2 lbs. fish fillets

Parboil vegetables for 10 minutes, drain. Place in the bottom of a buttered baking dish. Mix soup with milk and pour over vegetables. Cut fish in serving size pieces and place on top of casserole. Sprinkle with salt and pepper. Bake in hot oven (375 to 400 degrees) for 30 minutes or until fish flakes easily. 8 to 12 people.