Tuna and Broccoli Rollups

By Addie

MY NOTES: Jack and I both enjoyed this dinner. It was tasty and different. However, at 350 degrees for 35 minutes, it did not get hot enough. Microwave it, covered, for 5 minutes before putting it in the oven. And next time put it under the broiler to brown the tops. I served these roll-ups with half of a microwaved sweet potato each (instructions below.) One tortilla each is more than adequate for Jack and me.

Ingredients

• 1 can mushroom soup
• 1 cup milk
• 1 3-oz package (envelope) tuna
• 1 cup chopped, cooked broccoli
• 1 cup shredded cheddar cheese
• Chopped onion to taste
• 6 flour tortillas (large size)

Preparation

Step 1

Combine soup and milk; set aside. Combine tuna, broccoli, 1/2 cup cheese, and onions. Stir in 1/4 cup of soup mixture.

Divide tuna mixture among tortillas (I didn't even fold the sides in) spreading it like you would a sandwich and roll them up.

Place in baking dish. Pour remaining soup/milk over the top of the tortillas.

Bake, covered, at 350 for 35 minutes, top with remaining cheese. Bake uncovered for another five minutes, until cheese is melted.

Variation: Add diced fresh tomato on top of the finished tortillas, if desired.

(Tortillas can also simply be microwaved, covered, until bubbly and hot!)

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SWEET POTATO: I microwaved one LARGE round, nicely shaped sweet potato for the two of us on a paper napkin for 4 minutes, then turned it over and microwaved it for 4 more minutes. I tested it with a knife and it was cooked through. I wrapped it in foil and put it in the oven with the entree for the last 10 minutes to keep it hot.