Frank's Recipes! Stuffed Sole

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Stuffed Sole

1 cup chopped onion
2 cans (4-1/2 oz each) shrimp, rinsed and drained
1 jar ( 4-1/2 oz) sliced mushrooms, drained
2 tablespoon 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 lbs)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
2 cans (10-3/4 oz each) condensed cream of mushroom soup, undiluted
1/3 cup chicken broth
2 tablespoon water
2/3 cup shredded cheddar cheese
2 tablespoon minced fresh parsley
cooked wild rice, brown or white rice or a mixture, optional

In a saucepan, sauté 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 13x9x2 inch baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. Cover and bake at 400 deg F for 30 minutes. Sprinkle with parsley; return to oven, uncovered for 5 minutes or until the fish flakes easily with a fork. Serve over rice if desired.

Makes 8 servings.