Tuna Wrap Casserole

    Tuna Wrap Casserole


    39 people made this

    This tuna bake uses tortillas instead of pasta. It's colourful and the flavours blend together to make a yummy complete meal.

    Serves: 6 

    • 1 tin condensed cream of mushroom soup
    • 1 cup (250ml) milk
    • 1 (185g) tin tuna, drained and flaked
    • 300g chopped broccoli
    • 1 cup grated Cheddar cheese, divided
    • 1 onion, sliced and fried until crispy
    • 6 flour tortillas
    • 1 medium tomato, chopped

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat the oven to 180 degrees C.
    2. In a medium bowl, stir together the cream of mushroom soup and milk. Set aside. In another bowl, stir together the tuna, broccoli, 1/2 cup of Cheddar cheese and half of the fried onions. Stir in 3/4 cup of the soup.
    3. Divide the tuna mixture evenly between the tortillas and roll up. Place rolls seam side down in a lightly greased 20x30cm baking dish. Pour the remaining soup over the rolls and spread evenly using the back of a spoon. It will be a thin layer. Sprinkle the rest of the fried onions over the soup, then the tomato and finally the remaining Cheddar cheese. Cover with lightly greased aluminium foil.
    4. Bake for 30 minutes in the preheated oven. Remove the aluminium foil and bake for 5 more minutes to allow the cheese to melt and brown slightly.

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