1 can cream of celery soup
1/2 c. milk
1 c. shredded Swiss
1/2 tsp. basil
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1 (10 oz.) pkg. frozen baby carrots, thawed and drained
1 (10 oz.) pkg. frozen asparagus, thawed and drained
1 (2.8 oz.) can Durkee French fried onions
1 lb. unbreaded sole fillets, thawed if frozen

In small bowl combine soup, milk, 1/2 cup cheese and the seasonings; set aside. In 8x12 baking dish combine carrots, asparagus and 1/2 can fried onions. Roll up fish fillets. Place fish rolls upright along center of vegetable mixture.

Pour soup over fish and vegetables. Bake, covered, at 375 degrees for 30 minutes. Stir vegetables; top fish with remaining cheese and onions. Bake uncovered 3 minutes or until onions are golden brown. Yield 4 servings.