Stuffed Sole Recipe

Name: Stuffed Sole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. chopped onion; 2 (4 1/2 oz.) cans shrimp, rinsed and drained; 1 (4 1/2 oz.) jar sliced mushrooms, drained; 2 Tbsp. butter; 1/2 lb. crabmeat; 8 sole or flounder fillets (2 to 2 1/2 lb.); 1/2 tsp. salt; 1/4 tsp. pepper; 1/4 tsp. paprika; 2 cans cream of mushroom soup; 1/3 c. chicken broth; 2 Tbsp. water; 2/3 c. shredded Cheddar cheese; 2 Tbsp. minced fresh parsley

Servings: persons

1 c. chopped onion
2 (4 1/2 oz.) cans shrimp, rinsed and drained
1 (4 1/2 oz.) jar sliced mushrooms, drained
2 Tbsp. butter
1/2 lb. crabmeat
8 sole or flounder fillets (2 to 2 1/2 lb.)
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 cans cream of mushroom soup
1/3 c. chicken broth
2 Tbsp. water
2/3 c. shredded Cheddar cheese
2 Tbsp. minced fresh parsley

1
Saute onion, shrimp and mushrooms in butter until onion is tender.
2
Add crabmeat and heat through.
3
Sprinkle fillets with salt, pepper and paprika.
4
Spoon crabmeat mixture on fillets.
5
Roll up and fasten with toothpick.
6
Place in a greased 9 x 13-inch baking dish.
7
Combine soup, broth and water.
8
Blend until smooth. Pour over fillets.
9
Sprinkle with cheese.
10
Cover and bake at 400u00b0 for 30 minutes.
11
Sprinkle with parsley.
12
Return to oven uncovered for 5 minutes.
13
Serve over rice.
14
Yields 8 servings.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 c. chopped onion, 2 (4 1/2 oz.) cans shrimp, rinsed and drained, 1 (4 1/2 oz.) jar sliced mushrooms, drained, 2 Tbsp. butter, and more.

Yes, Stuffed Sole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Sole

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