Stuffed Sole
Ingredients
1/2 cup chopped onion
4 1/4 ounces shrimp, canned
2 1/4 ounces mushrooms, canned, sliced
1 tablespoon margarine, imitation
1/4 pound crab meat, canned
1 1/4 pounds sole fillets
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
10 1/2 fluid ounces cream of mushroom soup, condensed
1/4 cup chicken broth, reduced sodium
1 tablespoon water
1/3 cup cheddar cheese, lowfat
1 tablespoon minced fresh parsley
4 1/4 ounces shrimp, canned
2 1/4 ounces mushrooms, canned, sliced
1 tablespoon margarine, imitation
1/4 pound crab meat, canned
1 1/4 pounds sole fillets
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
10 1/2 fluid ounces cream of mushroom soup, condensed
1/4 cup chicken broth, reduced sodium
1 tablespoon water
1/3 cup cheddar cheese, lowfat
1 tablespoon minced fresh parsley
Methods/steps
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 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
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 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
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