Broccoli Tuna Roll-Ups

• 1 (10 3/4 oz.) can condensed cream of mushroom soup
• 1 c. milk
• 1 (10 oz.) can tuna fish, drained and flaked
• 1 (2.8 oz.) can Durkee French fried onions
• 1 (10 oz.) pkg. frozen broccoli spears, thawed, drained and cut into 1-inch pieces*
• 1 c. (4 oz.) shredded Cheddar cheese
• 1 tomato, chopped (optional)
• 6 small (7-inch) flour tortillas

1. Combine soup and milk; set aside.
2. Combine tuna fish, broccoli, 1/2 cup cheese and 1/2 can French onions.
3. Stir in 3/4 cup soup mixture.
4. Divide tuna mixture evenly between the tortillas and roll up; place, seam side down, in a lightly greased 9 x 13-inch baking dish.
5. Stir tomato into remaining soup; pour over top of tortillas.
6. Bake, covered, at 350u0b0 for 35 minutes.
7. Top center of tortillas with remaining cheese and onions.
8. Bake, uncovered, 5 minutes longer.
9. Makes 6 servings.

condensed cream, milk, tuna fish, onions, frozen broccoli, cheddar cheese, tomato, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=594871 (may not work)