What is a tasty and healthy alternative to that frugal staple, the tuna casserole? Rich in Vitamin C, protein and calcium, these creamy hot wraps are easy to make. Plus, this delicious dish is a creative way to get kids to eat broccoli. Read on for the recipe.
Course
Main Course
Cuisine
American
Keyword
Broccoli, Tuna, Wrap
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
Servings6
AuthorKristl Story
Ingredients
1can cream of mushroom soupundiluted
1cupmilk
1can12 oz tuna, drained and flaked
1cupshredded cheddar cheese
1small onionchopped
6flour tortillas6”
½cuptomatoeschopped
2 ½cupscooked broccoli florets
Instructions
Turn on the oven and set to 350 degrees.
Coat a 12” x 8” baking dish with oil.
Saute the chopped onion in a frying pan until golden brown. Set aside.
Mix the mushroom soup and milk in a bowl. Set aside.
In another bowl, mix the tuna flakes with ½ cup cheddar cheese, ¾ cup of the soup mixture, half of the chopped onions and the broccoli florets.
Spoon a portion of the tuna mixture on a flour tortilla, roll it up and place on the baking dish.
Fill and roll up the rest of the tortillas.
Pour the remaining soup mixture on the tortillas. Add the chopped tomatoes on top.
Cover the top of the baking dish with foil.
Bake for 35 minutes.
After 35 minutes, take out the baking dish from the oven.
Uncover the baking dish and add the remaining cheese and onions.
Return it to the oven and bake for 5 more minutes or until the cheese has melted.