Cheesy Tuna Noodle Skillet |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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yet to try - note amount of water going into pan as you do not drain Ingredients:
4 cups water |
3 cups pasta (bite sized, rotini or cavatappi, uncooked) |
1 (10 1/2 ounce) can condensed cream of celery soup |
2 (6 ounce) cans tuna (drained, broken into chunks) |
3 cups frozen peas and carrots |
1/4 teaspoon dried thyme leaves |
1/4 teaspoon dill weed |
1 cup monterey jack and cheddar cheese blend (shredded) |
Directions:
1. BRING water to boil in large deep skillet or saucepan on high heat.
2. Stir in pasta.
3. Reduce heat to medium-low; cover.
4. Simmer 9 minute or just until pasta is tender and liquid is almost completely absorbed. (Do not drain.)
5. ADD soup, tuna, vegetables, thyme and dill; stir.
6. Bring to boil.
7. Reduce heat to low; simmer, uncovered, 3 to 5 minute or until thickened and heated through.
8. STIR in cheese.
9. Jazz It Up: Sprinkle with chopped fresh parsley just before serving.
10. Variation: Substitute frozen chopped broccoli for the peas and carrots. Or substitute 3/4 cup (4 oz.) OSCAR MAYER Ham, chopped, or 2 cups chopped leftover cooked chicken for the tuna. You can also use any flavor of condensed cream soup you have on hand.
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