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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My mother-in-law gave me this recipe many years ago. It makes a quick and tasty meal for those busy weeknights! Ingredients:
1 (10 ounce) can cream of mushroom soup |
1 cup milk |
1 (10 ounce) can tuna, drained |
1 (10 ounce) package frozen broccoli spears |
1 cup shredded cheddar cheese |
1 (3 ounce) can french fried onion rings |
1 tomato |
8 flour tortillas |
Directions:
1. Combine soup and milk; set aside.
2. Cut broccoli spears into 1 inch pieces. Combine tuna, broccoli, 1/2 cup cheese, and 1/2 can of onion rings. Stir in 3/4 cup of the soup mixture.
3. Divide tuna mixture evenly between the tortillas and roll up. Place seam side down in a lightly greased 9x13 baking dish.
4. Chop tomato and stir into remaining soup mixture. Pour over tortillas.
5. Cover pan with foil and bake at 350 degrees for 35 minutes. Top center of tortillas with remaining cheese and onion rings and bake, uncovered, for 5 minutes more.
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