2 or 3 pounds of trout fillet, cubed
1 can cheddar cheese soup
1 1/2 cans water
1 1/2 cups minute rice
1/2 medium-sized green pepper, cut into rings
6 green onions, chopped
Salt & pepper
Place soup in a stew pan and add water, a little at at time, stirring so that the soup will be free of lumps.
Add green pepper rings and onion. Heat over a low fire, stirring constantly, until the mixture comes to a boil.
Remove from fire. Place trout cubes in bottom of casserole dish. Add rice, salt and pepper to taste,
and mix well. Cover this with the flavored cheese
soup, mixing lightly.
Place in a 350-degree oven and bake 25 minutes.
Serve with lemon wedges.
Serves 2 or 3