Ingredients

Preparation

1 Package (16 oz.) frozen broccoli, carrots and cauliflower vegetable blend

1 pound orange roughy fillets (or chicken if fish doesn't suit your fancy)

1 can (10 3/4 oz) condensed cream of celery soup (cream of mushroom is good too!)

1 package (8oz. shredded sharp cheddar cheese, divided

1/4 cup milk

1/8 tsp ground black pepper

3 cups frozen shredded potato nuggets

Snipped fresh parsley

1.  Preheat oven to 425 degrees.  Place vegetables in a bowl and microwave according to package directions.  Drain well and lightly pat dry with paper towels.

2.  Place vegetables in bottom of square baking dish and top with fish fillets or chicken.  In separate bowl, combine soup, 1 cup cheese, milk, and black pepper.  Spoon over fish.

3.  Top with potato nuggets.  Bake 20 minutes; sprinkle with remaining 1 cup cheese.  Bake 5 minutes or until cheese is melted and sauce is bubbly.  Sprinkle with parsley.

Makes 4 servings