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

Combine soup and milk; set aside. Combine tuna fish, 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 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, 5 minutes longer. Makes 6 servings.

2 1/2 cups fresh cut-up broccoli, cooked, may be substituted.