Seafood Dinner Recipes

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Stuffed Sole Recipe

For an elegant dinner with little preparation, try this speedy recipe.

To assemble the recipe before your company arrives, stuff the fish

and place in the baking dish; cover.

Combine sauce ingredients; refrigerate sauce and fish separately.

Pour sauce over fish just before baking.

Stuffed Sole Recipe


1 cup chopped onion

2 cans (4-1/4 ounces each) shrimp, rinsed and drained

1 jar (4-1/2 ounces) sliced mushrooms, drained 2 tablespoons butter or margarine

½ pound cooked or canned crab-meat, drained and cartilage removed

8 sole or flounder fillets (2 to 2-1/2 pounds)

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon paprika

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

1/3 cup chicken broth

2 tablespoons water

2/3 cup shredded cheddar cheese

2 tablespoons minced fresh parsley

Cooked wild, brown or wine rice or a mixture, optional


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 crab mixture onto fillets; roll up and fasten with a


Place in a greased 13-in. x 9-in. x 2-in. 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. Bake, uncovered, 5 minutes longer or

until fish flakes easily with a fork.

Remove toothpicks. Serve over rice if desired.

Serving Size around 8

Tuna Mushroom Casserole Tuna Mushroom Casserole

Green beans, garlic, dill and Swiss cheese make this recipe a

dressed-up version of the classic casserole Mom used to make.


½ cup water

1 teaspoon chicken bouillon granules

1 package (10 ounces) frozen cut green beans

1 cup chopped onion

1 cup sliced fresh mushrooms

¼ cup chopped celery

1 garlic clove, minced

½ teaspoon dill weed

½ teaspoon salt

1/8 teaspoon pepper

4 teaspoons cornstarch

1-1/2 cups milk

½ cup shredded Swiss cheese

¼ cup mayonnaise

2-1/2 cups medium noodles, cooked and drained

1 can (12-1/4 ounces) tuna, drained and flaked

1/3 cup dry bread crumbs

1 tablespoon butter or margarine


In a large saucepan, bring water and bouillon to a boil, stirring to dissolve.

Add the next eight ingredients; bring to a boil.

Reduce heat; cover and simmer 5 minutes or until vegetables are tender.

Combine cornstarch and milk until smooth; add to vegetable mixture, stirring constantly.

Bring to a boil; boil 2 minutes or until thickened. Remove from the heat; stir in cheese and mayonnaise until cheese is melted.

Fold in noodles and tuna. Pour into a greased 2-1/2 qt. baking dish.

Brown bread crumbs In butter; sprinkle over casserole.

Bake, uncovered, at 350◦ for 25-30 minutes or until heated through.

Serving Size 4-6

Hope everyone enjoy our list of Seafood Dinner Recipes.

Seafood Dinner Recipes

Return from Seafood Dinner Recipes to Home Page

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