10 3/4 oz. can cream of mushroom soup
1 c. milk
10 oz. can tuna fish, drained
10 oz. pkg. frozen broccoli, thawed and drained or 2 1/2 c. fresh cut up broccoli, cooked
1 c. (4 oz.) shredded cheddar cheese
2.8 oz. can Durkee french fried onions
1 tomato, chopped (optional)
10 - 9 inch flour tortillas

Combine soup and milk; set aside. Combine tuna, broccoli, 1/2 cup cheese, and 1/2 can french fried onion. 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 baking dish. 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, for 5 minutes longer. Makes 5 servings. Can be baked in microwave on high for 15 minutes.