From: CRC pg 68
1 can of condensed chicken broth
1 soup can of water
3 cups of uncooked corkscrew-shaped pasta (rotini)
1 can of condensed cream of mushroom soup
1 cup of milk
1 can of tuna, drained and flaked
1 cup of shredded cheddar cheese (about 4 oz)
2 Tablespoons of Italian-seasoned dry bread crumbs
2 teaspoons of 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 a 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.
Miranda's Mix Ups - No cream of mushroom soup for us, but it was cream of celery instead. I'll be honest, I didn't like this one as much as I was hoping, but the kiddos and I did eat it.