tbsp. butter or margarine
medium onion, chopped
can (10¾ oz) Campbells cream of mushroom with roasted garlic soup
cup diced canned tomatoes
lb. fish fillets (flounder, haddock or halibut) cut into 2 pieces
cups hot cooked linguine
1. Heat butter in skillet. Add onion and cook until tender 2. Add soup, milk and tomatoes. Heat to a boil. Add fish. Cook over low heat 10 minutes or until done. Serve over linguine.