Vegetable Stuffed Fish Rolls
|Chopped tomato||1⁄2 Cup (8 tbs)|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Haddock fillets||1 1⁄2 Pound (6 Pieces)|
|Water||1⁄4 Cup (4 tbs)|
|Muenster cheese||4 Ounce, shredded (1 Cup)|
In medium bowl, combine tomato, mushrooms, green onions and 1/4 cup of the soup.
Place about 3 tablespoons of the mixture on each fish fillet and roll up.
Secure with toothpicks if needed.
Place fish rolls, seam side down, in 10- by 6-inch baking dish.
Bake at 350°F.
25 minutes or until fish flakes easily when tested with fork.
Discard any liquid in baking dish.
Meanwhile, in 2-quart saucepan, combine remaining soup and water.
Over medium heat, heat through.
Pour sauce over fish rolls; sprinkle with cheese.
Bake 2 minutes more or until cheese is melted.