2 lb. fish fillets
1 (8 oz.) can cream of mushroom soup
1 (8 oz.) container sour cream
1 med. onion, sliced
2 tbsp. butter
1 (8 oz.) pkg. extra sharp cheese
1 c. mushrooms
2 lemon wedges
Paprika garnish

Place fish fillets in a large casserole. Spread butter over fish and squeeze lemon wedges, grate cheese and cover fish. Then add mushrooms. Cover with onions.

Mix cream of mushroom soup and sour cream, spread mixture over casserole then garnish with paprika. Bake in preheated oven at 425 degrees for 45 minutes.