• 4servings
  • 35minutes
  • 409calories

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Nutrition Info . . .

VitaminsA, B1, B2, B3, B6, H, C, D, P
MineralsSelenium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) butter

  2. 1 medium (about 1/2-cup) onion , chopped

  3. 1 can(s) (10 3/4-oz.) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup

  4. 1/2 cup(s) milk

  5. 1 cup(s) diced canned tomatoes

  6. 4 (about 1 pound) fresh fish fillets , such as flounder, haddock or halibut, cut into 2-inch pieces

  7. 1/2 package(s) (8 oz.) linguine , cooked and drained

Instructions Jump to Ingredients ↑

  1. Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.

  2. 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.

  3. Serving Suggestion: Serve with spinach sautèed with garlic and crusty whole wheat rolls. For dessert serve reduced-fat pound cake topped with sliced strawberries and light whipped cream.


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