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* 1 TBSP butter
* 1 small onion, chopped
* 1(12 oz) can tuna, drained and flaked
* 2 1/2 C broccoli florets, cooked
* 1 C shredded cheddar cheese, divided
* 1 can cream of mushroom soup, undiluted
* 1 C of milk
* 6 (6 in) flour tortillas
* 1/2 C tomatoes, chopped
Preheat the oven to 350 and generously grease a 9x13 baking pan.
Melt the butter in a skillet; add the onions and sauté until browned.
Place the tuna, broccoli, 1/2 cup of cheese and half of the onions into a bowl. Stir the soup and milk together and pour 3/4 cup in the bowl stirring until blended. Fill each tortilla with the tuna, roll and place seam down in the baking dish. Pour the remaining soup over the tortillas and sprinkle with the tomatoes. Cover with foil and bake 35 minutes. Remove the foil add the remaining onions and cheese and bake 5 minutes longer.
* 1 small onion, chopped
* 1(12 oz) can tuna, drained and flaked
* 2 1/2 C broccoli florets, cooked
* 1 C shredded cheddar cheese, divided
* 1 can cream of mushroom soup, undiluted
* 1 C of milk
* 6 (6 in) flour tortillas
* 1/2 C tomatoes, chopped
Preheat the oven to 350 and generously grease a 9x13 baking pan.
Melt the butter in a skillet; add the onions and sauté until browned.
Place the tuna, broccoli, 1/2 cup of cheese and half of the onions into a bowl. Stir the soup and milk together and pour 3/4 cup in the bowl stirring until blended. Fill each tortilla with the tuna, roll and place seam down in the baking dish. Pour the remaining soup over the tortillas and sprinkle with the tomatoes. Cover with foil and bake 35 minutes. Remove the foil add the remaining onions and cheese and bake 5 minutes longer.
