Cooking Directions

• 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.

Ingredients

• 1 can  (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
• 1 soup-can  (10 1/2 ounces) water
• 3 cups  uncooked rotini (spiral) pasta
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1 cup milk
• 1 can  (about 6 ounces) tuna, drained and flaked
• 1 cup  shredded Cheddar cheese (about 4 ounces)
• 2 tablespoons Italian seasoned bread crumbs
• 2 teaspoons butter, melted