Tuna Broccoli Roll-Ups

Name: Tuna Broccoli Roll-Ups
Ingredients: 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted; 1 cup fat-free milk; 2 cans (5 ounces each) light water-packed tuna, drained and flaked; 3 cups frozen chopped broccoli, thawed and drained; 2/3 cup shredded reduced-fat cheddar cheese, divided; 1/3 cup sliced almonds, divided; 6 flour tortillas (7 inches); 1 large tomato, seeded and chopped

8 ingredients

3 steps

Ingredients

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup fat-free milk
2 cans (5 ounces each) light water-packed tuna, drained and flaked
3 cups frozen chopped broccoli, thawed and drained
2/3 cup shredded reduced-fat cheddar cheese, divided
1/3 cup sliced almonds, divided
6 flour tortillas (7 inches)
1 large tomato, seeded and chopped

Directions

1

In a small bowl, combine soup and milk; set aside. Combine the tuna, broccoli, 1/3 cup cheese and 3 tablespoons almonds. Stir in half of the soup mixture.
2

Spoon filling down the center of each tortilla; roll up. Place seam side down in an 11x7-in. baking dish coated with cooking spray. Pour remaining soup mixture over top; sprinkle with tomato.
3

Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese and almonds. Bake 5 minutes longer or until cheese is melted.