Recipe Thursday

Tuna and Pasta Cheddar Melt
1 can (10 ½ oz.) chicken broth
1 soup can water
3 cups uncooked corkscrew pasta
1 can (10 ¾ oz.) cream of mushroom soup
1 cup milk
1 can (6 oz.) tuna, drained and flaked
1 cup shredded cheddar cheese
2 tbsp. Italian-seasoned dry bread crumbs
2 tsp. butter, melted

Heat broth and water to a boil in skillet. Add pasta and cook until just tender; do not drain. Stir in soup, milk, and tuna. Top with cheese. Mix bread crumbs with butter. Sprinkle on top. Heat through.