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Stuffed Sole

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1 cup chopped onion
2 cans 4 ¼ ounces each shrimp (rinsed and drained)
1 can 4 ½ ounces sliced mushrooms (drained)
2 tablespoons margarine
½ pound fresh cooked or canned crabmeat (drained and cartilage removed)
8 sole or flounder fillets 2 to 2 ½ pounds
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
2 cans 10 ¾ ounces each condensed cream of mushroom soup (undiluted)
1/3 cup chicken broth
2 tablespoon water
2/3 cup shredded cheddar cheese
2 tablespoons fresh parsley (minced)
cooked wild, brown, or white rice


In a saucepan, sauté onion, shrimp, and mushrooms in margarine 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 x 9 x 2 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; return to the oven, uncovered, for 5 minutes or until the fish flakes easily with a fork.

Serve over rice.

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