3 c. uncooked corkscrew pasta
1 can condensed chicken broth
1 soup can of water
1 can condensed cream mushroom soup
1 c. milk
2 cans tuna, drained
1 c. shredded Cheddar cheese
2 tbsp. seasoned bread crumbs
2 tsp. melted butter

Cook pasta in broth and water in skillet until just tender. Do not drain. Add soup, milk and tuna. Top with cheese. Mix bread crumbs and butter. Sprinkle on top. Heat through.

Serves 4.