Flounder fillets, each cut about 1/4 inch thick (about 1 1/2 lb.)
1 can Campbell's condensed cream of mushroom soup
2 tbsp. Chablis or other white wine
1/2 c. shredded Swiss or Emmental cheese (2 oz.-60g)
1 tbsp. chopped fresh parsley

Preheat oven to 400 degrees. In 13 x 9 inch baking dish, arrange fish fillets in a single layer. Bake 10 minutes. Meanwhile, in small bowl, combine soup and wine. Pour soup mixture over fillets, stirring into cooking liquid. Sprinkle with cheese and parsley. Bake 5 minutes more or until fish flakes easily when tested with fork. makes 6 servings.