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Tuna & Pasta Cheddar Melt Recipe

Photo by: Taste of Home

Reel in rave reviews from your family when you prepare this super-fast skillet dinner. A twist on traditional tuna casserole, the updated preparation method allows for wholesome flavor with little fuss. Folks will be hooked after just one bite.—Taste of Home Cooking School

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4 Servings
Prep/Total Time: 25 minutes

Ingredients

1 can (10-1/2 ounces) Campbell's® Condensed Chicken Broth, undiluted
1 soup can water
3 cups uncooked spiral pasta
1 can (10-1/2 ounces) Campbell's® Condensed Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup, undiluted
1 cup milk
1/2 cup Pace® Chunky Salsa, optional
1 can (6 ounces) tuna, drained and flaked
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons seasoned bread crumbs
2 teaspoons butter or margarine, melted

Directions

In a large skillet, combine broth and water; bring to a boil Add pasta and cook until just tender. Do not drain. Stir in soup, milk, salsa if desired and tuna. Top with cheese. In a small bowl, combine bread crumbs and butter. Sprinkle on top. Heat through. Let stand 5 minutes to thicken. Yield: 4 servings.

Preparation Tips: Tuna is packed in either water or oil. While both types may be used in this recipe, choose water-packed tuna to avoid extra fat and calories. Jazz up the appearance of this recipe by adding a 1/2 cup of your favorite vegetable. Frozen mixed vegetables, frozen peas or chopped celery are some popular additions. Add these ingredients with the uncooked pasta. Sliced ripe olives, pimiento-stuffed olives or diced pimientos may be added when you stir in the soup.

Tuna & Pasta Cheddar Melt published in Taste of Home Cooking School Collection Fall 2002, p51

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