Ingredients:

1 (10 3/4 ounce) can CAMPBELL'S® Cream of Celery Soup

1 cup milk

2 (6 oz. each) cans water-packed tuna, drained and flaked

1 (10 ounce) package frozen chopped broccoli, thawed and drained

1 cup shredded Cheddar cheese

1 1/3 cups (2.8 oz.) FRENCH'S® French Fried Onions

6 (7-inch) flour or corn tortillas

1 medium tomato, chopped

Directions:

HEAT oven to 350°F. In small bowl, combine soup and milk; set aside.

COMBINE tuna, broccoli, 1/2 cup cheese and 2/3 cup French Fried Onions in medium bowl. Stir in 3/4 cup soup mixture. Divide tuna mixture evenly among tortillas. Roll up tortillas. Place, seam-side down, in lightly greased 3-quart baking dish.

Stir tomato into remaining soup mixture. Pour down center of roll-ups. Bake, covered, for 35 minutes or until heated through. Top center of roll-ups with remaining cheese and onions. Bake 5 minutes until onions are golden.