Recipe by Campbell's Kitchen
"Pasta cooks to perfection in Campbell's® Condensed Chicken Broth and is mixed with a comforting blend of Cheddar cheese, tuna fish, bread crumbs and Campbell's® Condensed Cream of Chicken Soup."
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1 (10.5 ounce) can
Campbell's® Condensed Chicken Broth
1 (10.75 ounce) can
uncooked corkscrew-shaped pasta
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 (6 ounce) can
tuna, drained and flaked
shredded Cheddar cheese
Italian-seasoned dry bread crumbs
butter or margarine, melted
We have used 2 variations of this recipe. 1st we used original recipe but added 1-1 1/2 cups of frozen mixed veggies. We used canned breadcrumbs, then put the whole skillet in a 350 oven for about 7 minutes. 2nd- We replaced cream of mushroom with cream of broccoli then added 1-1/2 cups of frozen broccoli. Again using canned bread crumbs with a mix of parmesean cheese, salt, and pepper in them. 350 oven for 7 minutes. You can use cream instead of milk for a thicker dish. All 3 delish!!
I had to make a couple changes due to what I had on hand and to make a little more......flavorful? I used all chicken broth, cream of chicken soup, evaporated milk instead of regular milk and I doubled the tuna and cheese. I stirred in sauteed onion, garlic and broccoli, the broccoli to add more "green" to the kids' diet. I made my own seasoned bread crumbs out of stale bread, homemade italian seasoning, and olive oil. This was pretty tasty with my additions. I don't think it would have been as good had I not used all chicken broth or added in the sauteed vegetables and doubled both the tuna and the cheese. My husband didn't much care for it but the kids and I ate it without complaint. That's a feat sometimes with my littlest!
Surprisingly good with an extra can of tuna added, otherwise, bland. Easy to prepare.
This basically a tuna noodle on the stovetop instead of in the oven. My can of chicken broth was expired so I had to use water and bouillon cubes which had great results. Everyone loved it. Would add peas next time!
AWESOME!!!! My husband called me last minute to tell me that he was working a double shift and he needed lunch! Ionly had little in the house and this recipe saved me. I sauted 2 cloves of garlic and half an onion in a sautee pan. cooked the pasta separately and put all the ingredients together with elbow macaroni. i also shredded some munster cheese! you can never have enough cheese!! MAKE IT you wont regret it!
great dish. surprisingly tasty. i made enough servings for 2 or 3 people and i followed the recipe exactly, except i added a can and a half of water with the half can of broth, and i used a little less than half a cup of grated Kraft parmesan cheese instead of shredded cheddar cheese. I also added a pinch of salt and pepper and it turned out great
Made exactly as directed. Kids loved it. I would add an extra can of tuna and peas next time. Very easy and quick!
surprisingly it was very good, very creamy and tasty, i used canned fresh tuna, i did not put the breadcrumbs or margerine
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna and Pasta Cheddar Melt
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 165
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