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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Tender pieces of white fish stud a creamy tomato-and-mushroom sauce to top hot linguine. Ingredients:
1 tablespoon butter |
1 medium onion, chopped |
1 (10.75 ounce) can campbell's® condensed cream of mushroom with roasted garlic soup |
1/2 cup milk |
1 cup diced canned tomato |
1 pound fresh fish fillet (flounder, haddock or halibut), cut into 2-inch pieces |
4 cups hot cooked linguine |
Directions:
1. Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
2. Stir in the soup, milk and tomatoes. Heat to a boil. Add the fish to the skillet and reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork.
3. Serve over linguine.
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