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Typed recipe cards for shrimp filled sole
This nostalgic 1959 recipe for Shrimp Filled Sole hails from the pages of Volume Feeding Management, a classic guide for large-scale meal preparation. Combining small cooked shrimp, mushrooms, onions, and cheese, all rolled up in delicate sole fillets and baked in creamy mushroom soup, this dish is rich in flavor and simplicity. Popular in institutional or cafeteria-style cooking, it reflects mid-century American tastes with a seafood-forward twist. Perfect for catering or large gatherings, it's a time-tested recipe that brings a vintage flair to modern dining. Whether you're feeding a crowd or want to batch cook, this is a hearty, elegant option.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 18
Calories 208 kcal

Ingredients
  

  • ¾ cups mushrooms (stems and pieces, drained)
  • 2 oz butter
  • 2 cups shrimp (small, cooked)
  • 2 tsp salt
  • ½ tsp pepper
  • ½ cup onion (finely chopped)
  • 90 oz sole fillets (18 x 5 oz)
  • 1 qt cream of mushroom soup (undilluted)
  • 1½ cups sharp cheese (Asiago, Canadian Cheddar, Manchego, Parmesan, or Romano)

Instructions
 

Step 1: Prepare the Shrimp Filling

  • Sauté 3/4 cup drained mushrooms in 2 oz of butter.
  • Add 2 cups cooked small shrimp.
  • Season with 2 tsp salt, 1/2 tsp pepper.
  • Stir in 1/2 cup finely chopped onion.

Step 2: Fill and Roll the Sole

  • Lay out 18 sole fillets.
  • Spread a spoonful of shrimp mixture on each.
  • Roll the fillets tightly and secure with toothpicks.

Step 3: Assemble the Dish

  • Place rolled fillets in a large shallow baking pan.
  • Pour 1 quart undiluted cream of mushroom soup evenly over fillets.
  • Sprinkle with 1 1/2 cups grated sharp cheese.

Step 4: Bake

  • Preheat oven to 400°F (204°C).
  • Bake for 20 minutes or until the fish flakes easily with a fork.

Tips

  • Make it lighter: Use low-fat soup and reduced-fat cheese.
  • Add herbs: Fresh dill or parsley can add brightness.
  • Try a twist: Substitute sole with flounder or tilapia.
  • Make ahead: Assemble and refrigerate a day in advance, then bake when ready.

Nutrition

Calories: 208kcalCarbohydrates: 6gProtein: 28gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 119mgSodium: 707mgPotassium: 398mgFiber: 0.3gSugar: 2gVitamin A: 142IUVitamin C: 0.4mgCalcium: 124mgIron: 1mg
Keyword catering, shrimp, sole
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