Tuna & Pasta Cheddar Melt

This was a good, fast, an hearty meal. The best part may be that there was very little dishes to clean up. If I made this again, I would mix the peas and carrots into the tuna/pasta dish instead of having it on the side. The girls all ate it, except for Anna. She thought it tasted bad (I don't think she actually tried it). Grade: B+ 1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth

1 soup can water

3 cups uncooked corkscrew-shaped pasta (rotini)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 cup milk

1 can (about 6 ounces) tuna, drained and flaked

1 cup shredded Cheddar cheese (about 4 ounces)

2 tablespoons Italian-seasoned dry bread crumbs

2 teaspoons butter, melted

1. 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. 2. 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 cheese is melted.

Lucyliked her tuna pasta.

Emily ate all of hers.

Like pulling teeth with Anna!

Sarah doing her best "Emily" face.