Heat the broth and water in a 12-inch skillet over medium-high heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook until the pasta is tender, stirring often. Do not drain.Stir the soup, milk and tuna in the skillet. Top with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle over the tuna mixture. Cook until the mixture is hot and bubbling.
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth1 soup-can (10 1/2 ounces) water3 cups uncooked rotini (spiral) pasta1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 cup milk1 can (about 6 ounces) tuna, drained and flaked1 cup shredded Cheddar cheese (about 4 ounces)2 tablespoons Italian seasoned bread crumbs2 teaspoons butter, melted
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