Stuffed Sole

• 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)

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 400u0b0 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!

onion, shrimp, mushrooms, butter, fresh cooked, flounder, salt, pepper, paprika, condensed cream, chicken broth, water, cheddar cheese, parsley, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=534401 (may not work)