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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From a magazine ad I clipped years ago. Ingredients:
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 tomato, 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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