Many years ago, when I was still a kid, my mom found a very similar recipe to this one in a magazine. It became a favorite of my dad, my brother and me. Here now I am, a mom of two, and it’s a meal I make for my me and my daughter. I make it for my brother and dad too! I know my role. If I don’t, I will get crap for it. (This is not a gluten-free recipe.)
It may not look super appealing when dished out, but the taste is insanely good. That is if you like to tuna. If not, it can be modified. You can use chicken in place of the tuna. I have and it’s just as good.
Anyway, here is the recipe. This is for a big batch that lasts for several meals and feeds my family and my dad and brother.
Ingredients:
8-10 cans of tuna (I love solid white but chunk tuna is cheaper.)
4 cans of cream of mushroom soup (I use low fat soup. You can also use cream of chicken or cream of broccoli if you don’t like mushrooms.)
1 bag of broccoli cuts
1 medium sized tomato, diced
1 can or bag of onion rings (I usually use two cans of French’s because my brother and father like it extra crunchy.)
2 bags of cheddar cheese or Italian cheese
1 10-count bag of tortillas (Wheat or white. Corn ones don’t work well.)
Directions:
1- Combine drained cans of tuna, defrosted broccoli cuts, half a bag of onion rings and cheese into a mixing bowl.
2- Combine your soup with two cups of water or milk in another mixing bowl and blend.
3- Pour 1/3 of soup mixture into the tortilla filling and mix.
4- Scoop out filling and place into tortilla. Rollup and stick into a baking or casserole pan – single layer. (Make sure you spray it beforehand or use aluminum foil to line the pan because sticking will occur.)
5- Once pan(s) are filled, pour soup mixture over the top.
6- Sprinkle cheese on top of the rollups.
7- Add onion rings to the top.
8- Cover with aluminum foil and bake at 350° until top is golden brown and cheese is melted. About 30 minutes, give or take.
