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Broccoli Tuna Casserole

1 can cream of mushroom soup
1 (10 oz.) can Tuna, drained and flaked
1 (10 oz.) package frozen broccoli spears, thawed, drained and cut into 1 inch pieces
1 cup milk
1 cup shredded Cheddar cheese
1 can French fried onions
1 tomato, chopped (optional)
6 small flour tortillas


Combine soup and milk. Combine Tuna, broccoli, 1/2 cup cheese and 1/2 can fried onions. Stir in 3/4 cup soup mixture. Divide Tuna mixture evenly between the 6 tortillas and roll up; place seam side down in lightly greased baking dish. Stir tomato into remaining soup mixture and pour over top of tortillas. Bake at 350 F for 35 minutes. Top center of tortilla with remaining onions and cheese - bake 5 minutes longer.


Serves 6








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