Broccoli Tuna Roll-Ups

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Serves 8
1 (10 3/4 oz.) can condensed cream of
mushroom soup
1 c. milk
1 (12 oz.) can solid white tuna
(waterpack), drained & broken
into chunks
1 c. Kraft shredded cheddar cheese
1 (2.8 oz.) can French fried onions
8 (7 or 8 in.) flour tortillas
1 tomato, chopped
1 (10 oz.) pkg. frozen chopped broccoli,
thawed & drained

Preheat oven to 350º. Grease 3 qt. rectangular baking dish; set aside. In a small bowl, combine soup and milk; set aside. In a medium bowl, combine tuna, broccoli, 1/2 c. cheese and half of French fried onions. Stir 3/4 c. of the soup mixture into the tuna mixture. Spoon about 1/2 c. of tuna mixture onto each tortilla; roll up. Place filled tortillas in prepared baking dish. Stir chopped tomato into remaining soup mixture and pour evenly over filled tortillas. Bake, covered for 35 minutes. Sprinkle remaining cheese and remaining onions down center of tortillas. Bake, uncovered 5 minutes more or until cheese is melted.

Kathy Haun - Edinburg, VA