1 can (10 1/2 oz.) Campbell’s Chicken Broth
1 soup can water
3 cups uncooked corkscrew pasta
1 can (10 3/4 oz.) Campbell’s Cream of Mushroom Soup
1 cup milk
1 can (about 6 oz.) tuna, drained and flaked
1 cup shredded Cheddar cheese
2 Tbsp. Italian-seasoned dry bread crumbs
2 tsp. butter OR margarine, melted

Heat broth and water to a boil in skillet. Add pasta and cook until just
tender, stirring often. Do not drain. Add soup, milk and tuna. Top with
cheese. Mix bread crumbs with butter. Sprinkle on top. Heat through.
Serves 4.