Tuna and Pasta Chedder Melt

INGREDIENTS
1 (10.5 ounce) can Campbell's® Condensed Chicken Broth
1 (10.75 ounce) can water
3 cups uncooked corkscrew-shaped pasta
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup

1 cup milk
1 (6 ounce) can tuna, drained and flaked
1 cup shredded Cheddar cheese
2 tablespoons Italian-seasoned dry bread crumbs
2 teaspoons butter or margarine, melted

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

Tuna Noodle Casserole

INGREDIENTS (Nutrition)
1 (8 ounce) package wide egg noodles
1/4 cup butter, cubed
4 slices American cheese
*I add lots of shredded cheese in the mix before I layer the American cheese.
1 (6 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup bread crumbs

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.
Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.