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Monday, February 22, 2010

Tuna And Pasta Cheddar Melt

This recipe comes from Taste of Home

1 can (10 1/2 ounces) Condensed Chicken Broth, undiluted
1 soup can water
3 cups uncooked spiral pasta
1 can (10 3/4 ounces) Condensed Cream of Mushroom or Chicken Soup, undiluted
1 cup milk
1/2 cup Salsa
1 can tuna, drained
1 cup shredded cheddar cheese
2 tablespoons seasoned bread crumbs
2 teaspoons butter or margarine, melted
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 and tuna. Top with cheese. In a small bowl, combine bread crumbs and butter. Sprinkle on top. Heat though. Let stand 5 minutes to thicken. Yield: 4 servings.

You can also add in 1/2 cup of your favorite vegetable such as: frozen mixed vegetables, peas, corn or chopped celery. Add the frozen ingredients or sliced olives with the soup. Add the celery with the uncooked pasta.

1 comment:

  1. Yum! I love tuna casseroles!!

    Stopping by from Mom's Crazy Cooking


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