1 1/2 lbs. sole, or any mild fish
1 1/2 c. thick white sauce
1/4 lb. grated cheese, mild or sharp, to taste
1 can undiluted tomato soup
10 green olives, pimiento stuffed, cut in half
1/3 med. green pepper, in sm. pieces
2 tbsp. onion, diced in sm. pieces
Buttered crumbs or crushed potato chips

This goes well with baked potato or rice and a toss salad.

Boil fish until flaky, then drain. Make a thick white sauce, then add cheese and tomato soup. Add fish, olives, pepper and onions, mixing all ingredients thoroughly; put in buttered casserole and cover with crumbs or chips. Bake at 350 degrees for 1/2 hour. Serves 4 to 6 (only 4 at our house).

Thick White Sauce: 2 tablespoons oil mixed with 2 tablespoons flour in small saucepan. Slowly add 1 cup milk and cook over medium heat until sauce thickens, stirring constantly so flour does not lump.