1 (10 3/4 oz.) can condensed cream of mushroom soup
1 c. milk
1 (10 oz.) can tuna, drained & flaked
1 (10 oz.) pkg. froen brococli spears, thawed, drained & cut in 1 inch pieces
1 c. (4 oz.) Cheddar cheese, shredded
1 (2.8 oz.) can French fried onions
1 tomato, chopped (optional)
6 sm. (7 inch) flour tortillas

Combine soup and milk; set aside. Combine tuna, broccoli, 1/2 cup cheese and 1/2 can French fried onions. Stir in 3/4 cup soup mixture. Divide tuna mixture evenly between the tortillas and roll up; place seam side down in a lightly greased 9 x 13 inch pan. Stir tomato into 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 5 minutes longer. Yield: 6 servings.