Tuna-Broccoli Rolls

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  • 40|min prep time
  • 1|hr|20|min total time
  • 12 ingredients
  • 12 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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