Recipe by Campbell's Kitchen
"Tender pieces of white fish stud a creamy tomato-and-mushroom sauce to top hot linguine."
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
diced canned tomato
fresh fish fillet (flounder, haddock or halibut), cut into 2-inch pieces
hot cooked linguine
I doctored it up a bit. I had tilapia filets,so that is what I used. I added a can of sliced mushrooms and 1 tablespoon of minced garlic to the browning butter/onion mixture. Since I had it, I tossed in my last 2 tablespoons of cooking sherry, and added about 2 more tablespoons of white cooking wine. Then I drained the can of tomatoes a bit before adding them. After adding the cream of mushroom soup I added a 1/2 cup of half and half instead of milk. I think I would either add salt or more garlic next time. (My husband votes for more garlic!) All in all it was tasty, the fish didn't taste fishy, and there is lots of sauce left over to have on spaghetti or linguini another night. Maybe next time I'll add some peeled and deveined shrimp to the mix!
we used a cream of onion soup and a flounder fillet and it turned out not bad. would recommend but definitely use mushroom and garlic soup!
The fish was great. Not fishy. The sauce was good too, especially on spaghetti. I would use more garlic, and I added a can of sliced mushrooms. No complaints from my very picky family!
This was delicious...definitely a keeper! However it does need more garlic and we also added shrimp and some clams. Also added some fresh mushrooms. Very Good!!
This is a great dish.My wife was really surprised I made it.She loves it .It is a tomato type dish ,but the acid is very low. We have it about 3 times a month.
We loved this! Definately go for the Campbell's Cream of Mushroom with Roasted Garlic. I also added some mixed seafood that I had, some diced bell peppers, mushrooms and some extra garlic. This was a big hit!
It's okay. Too garlicky with the mushroom garlic soup.
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