Stuffed Sole

Stuffed Sole


1 cup chopped onion
2 cans (6 ounces each) small shrimp, rinsed and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 tablespoons butter
1/2 pound fresh cooked or canned crabmeat, drained and cartilage removed
8 sole or flounder fillets (2 to 2-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup chicken broth
2 tablespoons water
2/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
Cooked wild, brown or white rice or a mixture, optional

Directions

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-in. x 9-in. baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. Cover and bake at 400° 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. Yield: 8 servings.