2 cans cheddar soup
4 cans milk
2 lbs. frozen filets (sole or flounder)
2 pkgs. frozen spinach, thawed and drained
4 tbsp. Worcestershire sauce
1/4 lb. of cheddar cheese, grated

Combine all ingredients, bring to a boil. Simmer for 10 minutes. NOTE: Mexican Velveeta may be substituted for the cheddar. Adjust amount of cheese to your taste.