1 can (10 3/4 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 in 1 in. pieces
1 c. (4 oz.) shredded Cheddar cheese
1 can (two 8 oz.) Durkee French fried onions
6 sm. (7 in.) flour tortillas

Combine soup and milk; set aside. Combine tuna fish, broccoli, 1/2 cup cheese and 1/2 can fried onions. Stir in 3/4 cup soup mixture. Divide tuna mix evenly between the torillas and roll up; place seam side down in a lightly greased 9 x 13 inch baking dish. Stir 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 for 5 minutes longer. Makes 6 servings.