Cheesy Tuna Noodle Skillet

• 5 cups water
• 3 cups cavatappi pasta or other bite-size pasta, uncooked
• 1 can (10 oz/284 mL) condensed cream of celery soup
• 2 cans (170 g each) tuna, drained, broken into chunks
• 3 cups frozen peas and carrots
• 1/4 tsp. dried thyme leaves
• 1/4 tsp. dill weed
• 1 cup Cracker Barrel Shredded Mozza-Cheddar Cheese

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 min.
5. or just until pasta is tender and liquid is almost completely absorbed.
6. Add soup, tuna, vegetables, thyme and dill; stir.
7. Bring to boil.
8. Simmer, uncovered, 5 min.
9. Stir in cheese.
10. Garnish with chopped fresh parsley, if desired.

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

Taken from www.kraftrecipes.com/recipes/cheesy-tuna-noodle-skillet-105467.aspx (may not work)