Super Filet of Sole and Vegetables

1 10oz. can condensed cream of celery soup
½ cup milk
1 cup shredded Swiss cheese
½ tsp. sweet basil
¼ tsp. seasoned salt
1 10oz. pkg. frozen baby carrots, thawed and drained
1 10oz. froze asparagus cuts, thawed and drained
1 2.8oz. can Durkee® French Fried Onions
1 lb. unbreaded sole filets, thawed if frozen

In small bowl, combine soup, milk, ½ cup of cheese and seasonings; set aside.
In 12 x 8 glass baking dish, combine carrots, asparagus and ½ can
Fried Onions. Roll up filets, (Fold in half lengthwise, before rolling if
filets are wide). Place filet rolls upright along center of vegetable
mixture. Pour soup mixture over fish and vegetables.

Bake at 375°, covered for 30 minutes or until fish flakes easily with fork.
Stir vegetables; top fish with remaining cheese and onions. Bake, uncovered, 3 minutes or until onions are golden brown.

Makes 3 to 4 servings