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SUPERB FILLET OF SOLE & VEGETABLES
Ingredients:
1 (10 3/4 ounce) can CAMPBELL'S® Cream of Celery Soup
1/2 cup milk
1 cup shredded Swiss cheese
1/2 teaspoon dried basil, crumbled
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 (10 ounce) package frozen baby carrots, thawed and drained
1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 1/3 cups FRENCH'S® French Fried Onions or FRENCH'S® Cheddar French Fried Onions
1 pound unbreaded sole fillets, thawed if frozen
Directions:
Heat oven to 375°F. Combine soup, milk, 1/2 cup cheese and the seasonings; set aside.
Combine carrots, asparagus and 2/3 cup French Fried Onions in 2-quart baking dish. Roll up fish fillets. Place fish rolls upright along center of vegetable mixture.
Pour soup mixture over fish and vegetables. Bake, covered, 30 minutes or until fish flakes easily with fork. Stir vegetables and top fish with remaining cheese and onions. Bake, uncovered, 3 minutes until onions are golden.
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