Stuffed Sole

Name: Stuffed Sole
Ingredients: 1 c. chopped onion; 2 (4 1/4 oz.) cans shrimp, rinsed and drained; 1 (4 1/2 oz.) jar sliced mushrooms, drained; 2 Tbsp. butter or margarine; 1/2 lb. fresh cooked or canned crabmeat, drained and cartilage removed; 8 sole or flounder fillets (2 to 2 1/2 lb.); 1/2 tsp. salt; 1/4 tsp. pepper; 1/4 tsp. paprika; 2 (10 3/4 oz.) cans condensed cream of mushroom soup (undiluted); 1/3 c. chicken broth; 2 Tbsp. water; 2/3 c. shredded Cheddar cheese; 2 Tbsp. minced fresh parsley; cooked wild, brown or white rice or a mixture (optional)

15 ingredients

12 steps

Ingredients

1 c. chopped onion
2 (4 1/4 oz.) cans shrimp, rinsed and drained
1 (4 1/2 oz.) jar sliced mushrooms, drained
2 Tbsp. butter or margarine
1/2 lb. fresh cooked or canned crabmeat, drained and cartilage removed
8 sole or flounder fillets (2 to 2 1/2 lb.)
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 (10 3/4 oz.) cans condensed cream of mushroom soup (undiluted)
1/3 c. chicken broth
2 Tbsp. water
2/3 c. shredded Cheddar cheese
2 Tbsp. minced fresh parsley
cooked wild, brown or white rice or a mixture (optional)

Directions

1

In a saucepan, saute onion, shrimp and mushrooms in butter until onion is tender.
2

Add crabmeat; heat through.
3

Sprinkle fillets with salt, pepper and paprika.
4

Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick.
5

Place in a greased 13 x 9 x 2-inch baking dish.
6

Combine the soup, broth and water; blend until smooth.
7

Pour over fillets.
8

Sprinkle with cheese. Cover; bake at 400° for 30 minutes.
9

Sprinkle with parsley; return to the oven, uncovered, for 5 minutes, or until the fish flakes easily with a fork.
10

Serve over rice, if desired.
11

Yields 8 servings.
12

Good!