Ingredients
1 cup chopped onion2 cans (6 ounces each) small shrimp, rinsed and drained1 jar (4-1/2 ounces) sliced mushrooms, drained2 tablespoons butter1/2 pound fresh cooked or canned crabmeat, drained and cartilage removed8 sole or flounder fillets (2 to 2-1/2 pounds)1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon paprika2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1/3 cup chicken broth2 tablespoons water2/3 cup shredded cheddar cheese2 tablespoons minced fresh parsleyCooked wild, brown, white or a mixed rice, optional
Preparation
In a large saucepan, saute the 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; bake, uncovered, for 5 minutes or until fish just begins to flake easily with a fork. Serve with rice if desired.
