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Vegetable Stuffed Fish Rolls

American.foodie's picture
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.
  Chopped tomato 1⁄2 Cup (8 tbs)
  Chopped mushrooms 1⁄2 Cup (8 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Haddock fillets 1 1⁄2 Pound (6 Pieces)
  Water 1⁄4 Cup (4 tbs)
  Muenster cheese 4 Ounce, shredded (1 Cup)

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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2225 Calories from Fat 1254

% Daily Value*

Total Fat 137 g210.8%

Saturated Fat 46.2 g230.8%

Trans Fat 0 g

Cholesterol 330.4 mg110.1%

Sodium 4690.9 mg195.5%

Total Carbohydrates 150 g50.1%

Dietary Fiber 5.7 g22.7%

Sugars 31.3 g

Protein 109 g217.8%

Vitamin A 86% Vitamin C 57%

Calcium 123.9% Iron 49.1%

*Based on a 2000 Calorie diet


Vegetable Stuffed Fish Rolls Recipe