I think of this dish as a modern twist on tuna hot dish. I love this recipe because you can make it early in the day and pop it in the oven 45 minutes before you want dinner on the table. Add a salad and some dinner rolls and boom you are all set. I usually sneak a few of the fried onions while I am assembling – I can’t resist, can you? Enjoy.
Makes 6-8 servings.
1 can (10 ¾ oz. condensed cream of mushroom soup (I use 99% fat free)
I cup milk (I use skim)
1 can (10 oz. tuna fish, drained and flaked
1 small bunch fresh broccoli spears, chopped small – about 2 ½ cups (10 oz. bag frozen can be substituted)
1 cup (4oz.) shredded Cheddar cheese
1 can (2.8 oz.) French Fried Onions
1 tomato chopped (optional)
6-8 (7 inch) flour tortillas
Combine soup and milk; set aside. Combine tuna, broccoli, ½ cup cheese (I add a little more) and ½ can onions. Stir in ¾ cup soup mixture. Divide tuna mixture evenly between the tortillas and roll up; place seam side down in a lightly greased 9x13 inch baking pan. Stir tomato into remaining soup and pour over top of tortillas. Bake, uncovered, at 350 degrees for 35 minutes. Top center of tortillas with remaining cheese and onions and bake an additional 5 minutes.
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