TUNA & PASTA CHEDDAR MELT
one 10 1/2 oz. can condensed chicken broth
1 soup can water
3 cups uncooked corkscrew-shaped pasta (rotini)
one 10 3/4 oz. can condensed cream of mushroom soup
1 cup milk
one 6 oz. can tuna, drained, flaked
1 cup shredded cheddar cheese (about 4 oz.)
2 T. italian-seasoned dry bread crumbs
2 tsp. butter, melted
Heat broth, water in a 12" skillet over medium-high heat to a boil. Stir in pasta. Reduce heat to medium. Cook until pasta is tender, stirring often. Do not drain. Stir soup, milk, tuna in skillet. Top with cheese. Stir bread crumbs, butter in a small bowl. Sprinkle over tuna mixture. Cook until cheese is melted.
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