Your family will like the cheesy tuna noodle part of this recipe, that's for sure. You'll like the skillet-cooking part—it's ready to serve in 25 minutes.
What You Need
Original recipe yields 6 servings
1 qt. (4 cups) water
3 cups rotini pasta, uncooked
1 can (10-1/2 oz.) condensed cream of celery soup
2 cans (5 oz. each) tuna, drained, flaked
3 cups frozen peas and carrots
1/4 tsp. dried thyme leaves
1/4 tsp. dill weed
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
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Let's Make It
Bring water to boil in large deep skillet or saucepan. Stir in pasta; cover. Cook on medium-low heat 9 min. or just until pasta is tender and liquid is almost completely absorbed. (Do not drain.)
Add soup, tuna, vegetables, thyme and dill; mix well. Bring to boil; simmer (uncovered) on medium-low heat 3 to 5 min. or until pasta mixture is thickened and heated through. Remove from heat.
Add cheese; stir until melted.
Garnish with chopped fresh parsley just before serving.
Substitute frozen chopped broccoli for the peas and carrots. Or, substitute 3/4 cup chopped OSCAR MAYER Ham or 2 cups chopped leftover cooked chicken for the tuna. You can also use any flavor of condensed cream soup you have on hand.
Prepare using your favorite small shaped pasta.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.