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| Tuna & Pasta Cheddar Melt |
Ingredients
- 1 1/3 cups chicken broth
- 1 1/4 cups water
- 3 cups uncooked rotini pasta
- 1 can condensed cream of mushroom soup
- 1 cup milk
- 1 can tuna, drained & flaked
- 1 cup shredded cheddar cheese
- 2 tablespoons Italian-seasoned dry bread crumbs
- 2 tablespoons butter, melted
Directions
- Heat the broth and the water to a boil over medium-high heat in a large skillet
- Add the past and cook until it's just tender, stirring often; do not drain
- Stir in the soup, mulk and tuna
- Top with cheese
- Mix the bread crumbs with the melted butter
- Sprinkle the bread crumbs on top
- Heat throughout
I melted the cheese within the pasta than just sprinkling it on top. I also used about 1 1/2 handfuls of the shredded cheddar cheese we have left and used a good 2 tablespoons of Velveeta cheese :) I also used cream of broccoli soup since my Granny was joining us for dinner.
(Recipe used: Campbell's Easy Skillets)
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