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1 package frozen Flounder Fillets, thawed
1 large can artichoke hearts, drained
1 can mushroom soup
1 cup heavy cream
Sherry to taste
4 cups shredded cheddar cheese
1 (8 oz.) package herb-seasoned stuffing mix
Roll up each piece of Flounder; place in greased casserole. Arrange artichoke hearts around Flounder. Blend soup, cream and sherry in bowl. Cover Flounder completely with soup mixture. Sprinkle with cheese. Top with stuffing mix. Bake, covered, at 350 F for 30 minutes. Bake, uncovered, for 30 minutes longer.