1 can cream of mushroom soup
1 c. milk
1 (10 oz.) can tuna fish, flaked & drained
1 (10 oz.) pkg. broccoli, thawed, drained
1 c. shredded cheddar cheese
1 can Durkee French Fried Onions
1 tomato, chopped (opt.)
6 sm. (7") flour tortillas

Cut in 1" pieces.

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 lightly greased 9"x13" pan. Stir tomato into remaining soup and pour over top of tortillas. Bake, covered at 350 degrees for 35 minutes. Top center of tortilla with remaining cheese and onions and bake, uncovered 5 minutes longer. 6 servings.

Two and one-half cups fresh, cooked, cut up broccoli may be substituted.