Cheesy Tuna Noodle Skillet

• 4 cups water
• 3 cups pasta (Bite sized, rotini or cavatappi, uncooked)
• 1 (10 1/2 ounce) can condensed cream of celery soup
• 2 (6 ounce) cans tuna (drained, broken into chunks)
• 3 cups frozen peas and carrots
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon dill weed
• 1 cup monterey jack and cheddar cheese blend (Shredded)

1. BRING water to boil in large deep skillet or saucepan on high heat.
2. Stir in pasta.
3. Reduce heat to medium-low; cover.
4. Simmer 9 minute or just until pasta is tender and liquid is almost completely absorbed. (Do not drain.)
5. ADD soup, tuna, vegetables, thyme and dill; stir.
6. Bring to boil.
7. Reduce heat to low; simmer, uncovered, 3 to 5 minute or until thickened and heated through.
8. STIR in cheese.
9. Jazz It Up: Sprinkle with chopped fresh parsley just before serving.
10. Variation: Substitute frozen chopped broccoli for the peas and carrots. Or substitute 3/4 cup (4 oz.) OSCAR MAYER Ham, chopped, or 2 cups chopped leftover cooked chicken for the tuna. You can also use any flavor of condensed cream soup you have on hand.

water, pasta, condensed cream, tuna, carrots, thyme, dill weed, cheddar cheese blend

Taken from www.food.com/recipe/cheesy-tuna-noodle-skillet-244713 (may not work)