Total Time
55mins
Prep 15 mins
Cook 40 mins

From a magazine ad I clipped years ago.

Ingredients Nutrition

  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 cup milk
  • 1 (10 ounce) can tuna, drained and flaked
  • 10 ounces broccoli spears
  • 1 cup cheddar cheese, shredded
  • 1 (2 7/8 ounce) can French-fried onions
  • 1 tomatoes, chopped (optional)
  • flour tortilla

Directions

  1. Combine soup and milk; set aside.
  2. Combine tuna, broccoli, 1/2 cup cheese, and 1/2 can french-fried onions.
  3. Stir in 3/4 cup soup mixture.
  4. Divide tuna mixture evenly between tortillas and roll up, place seam side down in a lightly greased 9 x 13-inch baking dish.
  5. Stir tomato into remaining soup and pour over the top of the tortillas.
  6. Bake, covered at 350° for 35 minutes.
  7. Top center of tortillas with remaining cheese and onions and bake, uncovered 5 minutes longer.

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