1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
1 cup diced canned tomatoes
4 fresh fish fillets (flounder, haddock or halibut) (about 1 pound), cut into 2-inch pieces
1/2 package (8 ounces) linguine, cooked and drained
Instructions
Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.
Stir the soup, milk and tomatoes in the skillet and heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce over the linguine.
Originally Submitted
11/20/2010
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