Saturday, April 11, 2009

Tuna & Pasta Cheddar Melt

Pasta cooks to perfection in Campbell's® Condensed Chicken Broth and is mixed with a comforting blend of Cheddar cheese, tuna fish, bread crumbs and Campbell's Condensed Cream of Chicken Soup.

4 servings
* 1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
* 1 soup can water
* 1/2 of a 1-pound package uncooked corkscrew-shaped pasta (rotini) (about 3 cups)
* 1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
* 1 cup milk
* 1 can (about 6 ounces) tuna, drained and flaked
* 1 cup shredded Cheddar cheese
* 2 tablespoons Italian-seasoned dry bread crumbs
* 2 teaspoons butter or margarine, melted

Heat the broth and the water to a boil over medium-high heat in a large skillet. Add the pasta and cook until just it's tender, stirring often. Do not drain.

Stir in the soup, milk and tuna in the skillet. Top with the cheese. Mix the bread crumbs with the butter. Sprinkle on top. Heat through.

TIP: Serve with steamed whole green beans. For dessert serve clementines.
recipes by:Campbell's Kitchen
photo:Campbell's Kitchen


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