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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I was trying to find a way to make our leftover catfish (I used my Cajun Catfish recipe) more exciting and I invented this dish. It's very easy to make and my fiance and I really loved it so I thought I'd share. Ingredients:
2 (10 1/2 ounce) cans cream of mushroom soup |
2 cups skim milk |
1/4 cup cream |
8 ounces cooked catfish |
1 (14 1/2 ounce) can carrots (optional) |
1 (14 1/2 ounce) can corn (optional) |
Directions:
1. Place cans of mushroom soup in large saucepan.
2. Add milk and cream.
3. Cut catfish into small pieces. Add to soup.
4. Add carrots and corn (if using).
5. Stir and heat thoroughly.
6. Serve.
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