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Tuna & Pasta Cheddar Melt; Campbell's Kitchen
Topic Started: Jan 24 2005, 05:31 AM (99 Views)
ed-gracetoday
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Elder
Tuna & Pasta Cheddar Melt
from: Campbell's Kitchen

Prep Time: 5 min. Cook Time: 15 min.

Ingredients:
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 OR 98% Fat Free 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




Directions:
HEAT broth and water to a boil in skillet. Add pasta and cook until just tender, stirring often. Do not drain.

STIR in soup, milk and tuna. Top with cheese. Mix bread crumbs with butter. Sprinkle on top. Heat through.

Serves 4.

Tips
Serve with steamed whole green beans. For dessert serve clementines.

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monkey143
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Deacon
This sounds so good! I love canned fish. I ran across a recipe and modified it - it's similar and so yummy:
debone/skin the salmon from one can, mix with 1/4 c fat free sour cream, 1/4 c Miracle Whip Free, add a touch of horseradish, mix thoroughly and serve on your choice of bread or cracker (I used brown rice cakes). :D A nice break from the salmon cakes that my hubby loves. He considered this a waste of a good can of salmon but I sure didn't!!!! :D
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ed-gracetoday
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Elder
I think I would like that. DH loves salmon cakes too.
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monkey143
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Deacon
I love salmon cakes - but it seems to be the only thing I ever get to make with canned salmon!! :P
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ed-gracetoday
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Elder
I had a very excellent salmon casserole for crockpot recipe on my old comuter. It consisted of bread cubes, cheddar cheese and a cream mixture. Even dh liked it, but not as well as cakes. I don't have access to the recipe now, but I do have on my site recipe finders and will post some for us to try and enjoy. Also I have a George Foreman grill and now do my cakes on that. Much faster and always perfect.
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monkey143
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Deacon
:D THat casserole sounds fantastic! I love my grill, too! My salmon falls apart on it (even with mixing the day before and letting the patties "set" overnight") so I just use my Revereware. But the grill I use for most everything else. Tomorrow night is tilapia filets and they are fantastic and quick on the GF!!! :D
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ed-gracetoday
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Elder
Betsy, do you add an egg or two to your patties?
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monkey143
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Deacon
I add just one, to one can of salmon. I also add sage, thyme, diced onion, garlic powder, and instead of crackers or bread crumbs, I use either oatmeal or instant brown rice to add "stickiness" and fiber. I also press the patties a day early because I'd heard that the egg would "seal" the patties that way.
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ed-gracetoday
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Elder
I only use one too, but I don't make them ahead. I add the dried vegetable flakes and chopped onion. I do use breadcrumbs, so I don't know if that is the key or not with the egg. I hardly think so, but mine don't fall apart. :dunno:
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