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Broccoli Tuna Roll-ups

1 can (10 oz.) condensed cream of mushroom soup
1 c. milk
1 can (10 oz.) tuna fish, drained and flaked
1 pkg. (10 oz.) frozen broccoli spears, thawed, drained and cut into 1 inch pieces or 2 1/2 c. fresh, cooked broccoli, cut up
1 c. (4 oz.) shredded Cheddar cheese
1 can (2.8 oz.) Durkee French Fried Onions
1 tomato, chopped (optional)
6 sm. (7 inch) flour tortillas


Combine soup and milk; set aside. Combine tuna, broccoli, 1/2 cup cheese and 1/2 can French fried onions. Stir in 3/4 cup soup mixture. Divide tuna mixture evenly between the tortillas and roll up; place seam side down in a lightly greased 9x13 inch baking dish. Stir tomato into remaining soup and pour over top of tortillas. Bake covered at 350 degrees for 35 minutes. Top center of tortillas with remaining cheese and onions and bake, uncovered, 5 minutes longer.


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