Vegetable Stuffed Fish Rolls Recipe
Vegetable stuffed fish rolls are cheesy fish rolls prepared with haddock fillets. Made with a stuffed filling of mushrooms, tomato and green onions with celery soup, the haddock fillets are rolled and baked. Finished sprinkled cheese on top, the vegetable stuffed fish rolls, makes for great brunch additions and is easily prepared.
Ingredients
| Tomato | 1/2 Cup (16 tbs), chopped | |
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
| 1/4 cup chopped green onions | ||
| Cream of celery | 1 Can (10oz), condensed | |
| 6 haddock fillets (1 1/2 pounds) | ||
| Water | 1/4 Cup (16 tbs) | |
| Muenster cheese | 1 Cup (16 tbs), shredded | |
Directions
In medium bowl, combine tomato, mushrooms, green onions and 1/4 cup of the soup.
Place about 3 tablespoons of the mixture on each fish fillet and roll up.
Secure with toothpicks if needed.
Place fish rolls, seam side down, in 10- by 6-inch baking dish.
Bake at 350°F.
25 minutes or until fish flakes easily when tested with fork.
Discard any liquid in baking dish.
Meanwhile, in 2-quart saucepan, combine remaining soup and water.
Over medium heat, heat through.
Pour sauce over fish rolls; sprinkle with cheese.
Bake 2 minutes more or until cheese is melted.
Place about 3 tablespoons of the mixture on each fish fillet and roll up.
Secure with toothpicks if needed.
Place fish rolls, seam side down, in 10- by 6-inch baking dish.
Bake at 350°F.
25 minutes or until fish flakes easily when tested with fork.
Discard any liquid in baking dish.
Meanwhile, in 2-quart saucepan, combine remaining soup and water.
Over medium heat, heat through.
Pour sauce over fish rolls; sprinkle with cheese.
Bake 2 minutes more or until cheese is melted.
Chef
