from: Judi

1 cup chopped onion
2 cans(4-1/4oz.ea)shrimp, rinsed and drained
1 can(4-1/2oz)sliced mushrooms, drained, or fresh
2 T. butter
1/2 lb. fresh cooked or canned crabmeat, drained [I've been known to use that fake crab stuff in a pinch]
8 sole or flounder fillets, about 2 lbs.
1/2 tsp salt
1/4 tsp pepper 1/4 tsp paprika
2 cans cream of mushroom soup
1/3 cup chicken broth
2 T. water
1 cup shredded cheddar cheese
2 T. chopped parsley
Cooked wild, brown or white rice

In a saucepan, sauté onion, shrimp and butter. Add crabmeat; heat through.

Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up.

Place in a greased baking dish.

Combine the soup, broth and water until smooth. Pour over fillets. Sprinkle with cheese.

Cover and bake at 400 for 30 minutes.

Sprinkle with parsley, return to oven, uncovered for 5 minutes.

Serve over rice.