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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 3 |
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It's easy to enjoy your guests when you h ave this main dish on the menu. It's one you can make ahead and then warm up as you mingle. I often take this as a dish to pass and it's a crowd-pleaser every time!Jenna Lee Garrett, Norman, Oklahoma Ingredients:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup milk |
1 can (12 ounces) tuna, drained and flaked |
2-1/2 cups broccoli florets, cooked |
1 cup (4 ounces) shredded cheddar cheese, divided |
1 can (2.8 ounces) french-fried onions, divided |
6 small flour tortillas (6 to 7 inches) |
1/2 cup chopped tomatoes, optional |
Directions:
1. In a small bowl, combine soup and milk; set aside. In a medium bowl, combine tuna, broccoli, 1/2 cup cheddar cheese half of the onions and 3/4 cup of the soup mixture; mix well. Divide mixture among tortillas and roll up.
2. Place, seam side down, in a greased 11-in. x 7-in. baking dish. Pour remaining soup mixture over tortillas. Sprinkle with tomatoes if desired.
3. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese and onions. Return to the oven for 5 minutes. Yield: 3-6 servings.
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