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Seafood Tomato Alfredo

By: Campbell's Kitchen  
"Tender pieces of white fish stud a creamy tomato-and-mushroom sauce to top hot linguine."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 43 people have saved this

Cook Time:
25 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 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

Directions

  1. Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
  2. 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.
  3. Serve over linguine.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2007 by danielle 
we used a cream of onion soup and a flounder fillet and it turned out not bad. would recommend... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2009 by nonnathams Supporting Member (Click to learn more about Supporting Membership)
I doctored it up a bit. I had tilapia filets,so that is what I used. I added a can of sliced... MORE

 
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