Cheesy Tuna Noodle Skillet

• 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

1. Bring water to boil in large deep skillet or saucepan.
2. Stir in pasta; cover.
3. Cook on medium-low heat 9 min.
4. or just until pasta is tender and liquid is almost completely absorbed.
5. (Do not drain.)
6. Add soup, tuna, vegetables, thyme and dill; mix well.
7. Bring to boil; simmer (uncovered) on medium-low heat 3 to 5 min.
8. or until pasta mixture is thickened and heated through.
9. Remove from heat.
10. Add cheese; stir until melted.

water, rotini pasta, condensed cream, tuna, carrots, thyme, dill weed, cheeses

Taken from www.kraftrecipes.com/recipes/cheesy-tuna-noodle-skillet-104897.aspx (may not work)