For this recipe I used a little white lie to get my kids to try it: I told them the pasta had chicken in it. I knew if I told them it was tuna they would immediately turn their noses up so I employed a little trick and it worked, they cleaned their plates and my daughter asked if she could take leftovers for her lunch the next day! When dinner was over I told them the truth, that they had just eaten tuna and LOVED it, and they had to grudgingly admit that they do actually like tuna after all.
This is the perfect recipe for a busy weeknight and makes great leftovers for school or work lunch the next day. And of course, you can actually make it with chicken instead of tuna!
- 1 10/12 ounces can of chicken broth
- 1 soup can of water
- 3 cups uncooked corkscrew pasta
- 1 10 1/2 ounces can Cream of Mushroom soup
- 1 cup milk
- 1 6 ounce can tuna, drained
- 1 cup shredded cheddar cheese
- 2 tablespoons seasoned bread crumbs
- 2 teaspoons melted butter
- Bring broth and water to a boil in a medium skillet.
- Add pasta and cook until just tender, stirring often.
- Add soup, milk, and tuna to skillet and mix well.
- Top with cheese.
- Mix bread crumbs with butter and sprinkle on top.
- Simmer until mixture is heated through.