Stuffed Flounder

This recipe cost me less then the prepared stuffed flounder you can buy and I got many compliments.

1 cup chopped onion
2 cans (4-1/4 oz. each)
shrimp, rinsed and drained
1 jar (4-1/2 oz.) sliced mushrooms, drained
2 Tbs. butter
1/2 lb. fresh cooked or canned
crabmeat, drained and cartilage removed.
OR 1/2 lb. imitation crabmeat, chopped
8 flounder or sole fillets (2 to 2-1/2 pounds)
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 cans (10-3/4 oz. each) condensed
cream of mushroom soup. undiluted
1/3 cup chicken broth
2 Tbs. water
2/3 cup shredded cheddar cheese
2 Tbs. minced fresh parsley
Cooked wild, brown or white rice

In a saucepan, sauté 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-inch x 9-inch x 2-inch 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 fish flakes.
Serve over rice, if desired.

Yield: 8 servings.

NOTE: Toothpicks are not needed if you overlap the ends of the fillets and place them in the bottom of the baking dish.

JACQUELINE'S COOKBOOK