Hot linguine is topped with a creamy tomato and mushroom sauce that is studded with chunks of tender white fish to make this luscious and satisfying fish dish.
cost per recipe: $9.61
The price is determined by the national average.
medium onion, chopped (about 1/2 cup)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
cup diced tomatoes
pound fresh fish fillet (flounder, haddock or halibut) , cut into 2-inch pieces
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.
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
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