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Ingredients Jump to Instructions ↓

  1. 4/5/94-- 1 cup Onion -- chopped

  2. 2 4 1/4 oz can shrimp -- rinsed Drained

  3. 2 tablespoons Butter or margarine

  4. 1/2 pound Fresh cooked or canned crab- Meat; drained -- cartilage Removed

  5. 8 Sole or flounder fillets (2 to 2-1/2 pounds)

  6. 1/2 teaspoon Salt

  7. 1/4 teaspoon Pepper

  8. 1/4 teaspoon Paprika

  9. 2 10 3/4 oz ca each condensed Cream of mushroom soup Undiluted

  10. 1/3 cup Chicken broth

  11. 2 tablespoons Water

  12. 2/3 cup Shredded cheddar cheese

  13. 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

  14. 13x9x2" baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. Cover and bake at

  15. 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. "

Instructions Jump to Ingredients ↑

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

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