Cooking Directions

• 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.

Ingredients

• 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
• 0.5 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)