Ingredients for Broccoli Tuna Rollups
- 1 (10.75 ounce) can cream of mushroom soup, undiluted
- 1/4 cup milk
- 2 (6 ounce) cans tuna, drained
- 1 (10 ounce) package frozen chopped broccoli, thawed
- 1 cup shredded cheddar cheese
- 1 (2.8 ounce) can french fried onions
- 1 medium tomato, chopped
- 6 (8 inch) flour tortillas
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How to Make Broccoli Tuna Rollups
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the cream of mushroom soup and milk. Set aside.
- Cut the broccoli head into 1-inch florets.
- In a large bowl, combine the drained tuna, broccoli florets, 1/2 cup of the shredded cheddar cheese, and 1/2 of the can of french fried onions.
- Stir in 3/4 cup of the soup mixture.
- Divide the tuna mixture evenly among the six tortillas.
- Tightly roll up the tortillas and place them seam-side down in a lightly greased 9x13 inch baking dish.
- In a small bowl, combine the chopped tomato and the remaining soup mixture.
- Pour the tomato-soup mixture evenly over the rolled tortillas in the baking dish.
- Cover the baking dish with foil and bake for 35 minutes.
- Remove the foil, sprinkle the remaining 1/2 cup cheese and the remaining french fried onions over the top of the tortillas.
- Bake, uncovered, for an additional 5 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
16g
Fat
52g
Carbs
14g
