1 lb. fillets of white fish
1 can Campbell's New England style clam chowder
1/2 c. milk
1 c. herb seasoned stuffing mix (such as Pepperidge Farm)
2 tbsp. butter
4 slices sharp process cheese, cut in half diagonally or 1 c. (loosely packed) shredded cheddar cheese

In shallow baking dish arrange fish. Combine soup, milk; pour over fish. (Here is a good place to sprinkle generously with black pepper.) Top with stuffing mix; dot with butter. Bake at 350 degrees for 25 minutes or until done. Top with cheese and bake until cheese melts.