Tuna-Broccoli Rolls

A new twist to tuna casserole! Bake these saucy tuna-broccoli rolls for a distinctive and delicious dinner.

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 40 min
  • total time 1 hr 20 min
  • ingredients 12
  • servings 12
 

Ingredients

TUNA ROLLS

12
uncooked lasagna noodles
1
(9-oz.) pkg. frozen cut broccoli in a pouch, thawed, drained*
1
(6-oz.) can water-packed tuna, drained, flaked
1
(4 1/2-oz.) jar sliced mushrooms, drained

SAUCE

2
tablespoons margarine or butter
1/4
cup all-purpose flour
1 1/2
cups skim milk
1
cup chicken broth
2
teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves
1/4
teaspoon salt
1/8
teaspoon pepper
1/2
cup shredded reduced-fat Cheddar cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook lasagna noodles to desired doneness as directed on package. Drain; rinse with hot water. Meanwhile, in medium bowl, combine broccoli, tuna and mushrooms; mix well.
  • 2 Heat oven to 350°F. Melt margarine in medium saucepan over low heat. Stir in flour; cook until mixture is smooth and bubbly, stirring constantly. Stir in all remaining sauce ingredients except cheese. Cook over medium heat for 5 to 8 minutes or until sauce is thickened, stirring constantly. Stir 1/2 the sauce (1 cup) into broccoli mixture; mix well.
  • 3 Spread each cooked lasagna noodle with about 2 heaping tablespoons broccoli mixture. Roll up each noodle; place in ungreased 13x9-inch (3-quart) baking dish. Spoon remaining sauce over rolls. Cover with foil.
  • 4 Bake at 350°F. for 25 to 35 minutes or until thoroughly heated. Uncover; sprinkle with cheese. Bake uncovered for an additional 5 minutes or until cheese is melted.
  • 1 Cook lasagna noodles to desired doneness as directed on package. Drain; rinse with hot water. Meanwhile, in medium bowl, combine broccoli, tuna and mushrooms; mix well.
  • 2 Heat oven to 350°F. Melt margarine in medium saucepan over low heat. Stir in flour; cook until mixture is smooth and bubbly, stirring constantly. Stir in all remaining sauce ingredients except cheese. Cook over medium heat for 5 to 8 minutes or until sauce is thickened, stirring constantly. Stir 1/2 the sauce (1 cup) into broccoli mixture; mix well.
  • 3 Spread each cooked lasagna noodle with about 2 heaping tablespoons broccoli mixture. Roll up each noodle; place in ungreased 13x9-inch (3-quart) baking dish. Spoon remaining sauce over rolls. Cover with foil.
  • 4 Bake at 350°F. for 25 to 35 minutes or until thoroughly heated. Uncover; sprinkle with cheese. Bake uncovered for an additional 5 minutes or until cheese is melted.

EXPERT TIPS

toggle

Expert Tips

* To quickly thaw broccoli, remove broccoli from pouch; place in colander or strainer. Rinse with warm water until thawed; drain well. Or cut small slit in center of pouch; microwave on HIGH for 2 to 3 minutes or until thawed. Remove broccoli from pouch; drain well.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
10mg
10%;
Sodium
310mg
310%;
Total Carbohydrate
21g
21%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
10%;
Calcium
8%;
Iron
8%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.