Stuffed Sole - cooking recipe

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)

Preparation

In a saucepan, saute onion, shrimp and mushrooms in butter until onion is tender.
Add crabmeat; heat through.
Sprinkle fillets with salt, pepper and paprika.
Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick.
Place in a greased 13 x 9 x 2-inch baking dish.
Combine the soup, broth and water; blend until smooth.
Pour over fillets.
Sprinkle with cheese. Cover; bake at 400\u00b0 for 30 minutes.
Sprinkle with parsley; return to the oven, uncovered, for 5 minutes, or until the fish flakes easily with a fork.
Serve over rice, if desired.
Yields 8 servings.
Good!