Broccoli Tuna Roll-ups (french-fried onions)

This main dish can be made ahead and then warmed up. From Jenna Lee Garrett: Norman, Oklahoma. Recipe published as Broccoli Tuna Roll-ups in Bountiful Harvest Cookbook.

Yield: 6 servings
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  • 1 10 3/4-ounce can(s) condensed cream of mushroom soup, undiluted
  • 1 cup(s) milk
  • 1 12-ounce can(s) tuna, drained and flaked
  • 2 1/2 cup(s) broccoli florets, cooked
  • 1 cup(s) (4 ounces) shredded cheddar cheese, divided
  • 1 can(s) (2.8 ounces) french-fried onions, divided
  • 6 small flour tortillas (6 to 7 inches)
  • 1/2 cup(s) chopped tomatoes, optional


  1. • In a small bowl, combine soup and milk; set aside. In a medium bowl, combine tuna, broccoli, 1/2 cup cheddar cheese half of the onions and 3/4 cup of the soup mixture; mix well. Divide mixture among tortillas and roll up.
  2. • Place, seam side down, in a greased 11-in. x 7-in. baking dish. Pour remaining soup mixture over tortillas. Sprinkle with tomatoes if desired.
  3. • Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese and onions. Return to the oven for 5 minutes. Yield: 3-6 servings.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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