Cheesy Tuna Noodle Skillet - cooking recipe

Ingredients

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)

Preparation

BRING water to boil in large deep skillet or saucepan on high heat.
Stir in pasta.
Reduce heat to medium-low; cover.
Simmer 9 minute or just until pasta is tender and liquid is almost completely absorbed. (Do not drain.)
ADD soup, tuna, vegetables, thyme and dill; stir.
Bring to boil.
Reduce heat to low; simmer, uncovered, 3 to 5 minute or until thickened and heated through.
STIR in cheese.
Jazz It Up: Sprinkle with chopped fresh parsley just before serving.
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.