Stuffed Sole

-----TASTE OF HOME 4/5/94----- 1 cup Onion -- chopped

2 4 1/4 oz can shrimp -- rinsed

Drained 2 tablespoons Butter or margarine

1/2 pound Fresh cooked or canned crab-

Meat; drained -- 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 10 3/4 oz ca each condensed

Cream of mushroom soup Undiluted 1/3 cup Chicken broth

2 tablespoons Water

2/3 cup Shredded cheddar cheese

2 tablespoons Fresh parsley -- minced

Cooked wild -- brown or white Rice or a mixture -- optional

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 13x9x2" baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. Cover and bake at 400 degrees 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.

"Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) - Prodigy