1 lb. fresh or frozen fish fillets
1 Tbsp. lemon juice
1 can cream of mushroom or celery soup
1 small onion, finely chopped
1/2 c. shredded sharp Cheddar cheese
Herb-seasoned bread crumbs
Cut fillets into serving-size pieces. Place in buttered casserole. Combine undiluted soup with onion and lemon juice. Pour over fish fillets. Top with cheese and crumbs. Bake in 424° oven for 20-25 minutes or until fish is flaky when tested with fork. Serves four.