What You'll Need
1 tablespoon butter
1 medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
1 cup diced tomatoes
1 pound fresh fish fillet (flounder, haddock or halibut) , cut into 2-inch pieces
8 ounces (1/2 of a 1 pound package) linguine, cooked and drained (about 4 cups)
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.