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
Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until it’s tender.
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.
Serve over linguine.