1 pkg. frozen flounder fillets, thawed in milk
1 can cream of shrimp soup
2 tbsp. butter
2 tbsp. lemon juice
2 tbsp. Parmesan cheese
1 c. cornbread stuffing

Place fish in greased casserole dish. Spread soup over fish. Sprinkle with lemon juice and cheese. Top with stuffing mix. Dab on butter. Bake uncovered for 20 to 30 minutes at 350 degrees. Serves 4 to 6.