| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
|
3/19 chat, Pasta, Seafood |
1 |
Servings |
INGREDIENTS
| 12 |
|
Lasagna noodles, uncooked |
| 9 |
oz |
Frozen cut broccoli, thawed and drained |
| 6 1/2 |
oz |
Water-packed tuna, drained and flaked |
| 4 1/2 |
oz |
Sliced mushrooms, drained |
| 2 |
tb |
Margarine |
| 1/4 |
c |
Flour |
| 1 1/2 |
c |
Milk |
| 1 |
c |
Chicken broth |
| 1/2 |
ts |
Dried thyme leaves |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Shredded Cheddar cheese |
INSTRUCTIONS
TUNA ROLLS
SAUCE
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. Heat oven to 350 degrees. Melt margarine in medium
saucepan over low heat. Stir in flour; cook until mixture is smooth and
bubbly, stirring constantly. Stir in remaining sauce ingredients except
cheese. Cook over medium heat for 5 to 8 minutes until sauce is thickened,
stirring constantly. Stir half of sauce (1 cup) into broccoli mixture, mix
well. Spread each cooked lasagna noodle with about 2 heaping tablespoons
broccoli mixture. Roll up each noodle; place in ungreased 13 x 9 inch
baking dish. Spoon remaining sauce over rolls, cover. Bake at 350 degrees
for 25 to 35 minutes until thoroughly heated. Remove. Cover and sprinkle
with cheese, bake an additional 5 minutes or until cheese is melted. Serves
12.
Recipe by: CBUSA, Modified by Art Guyer Posted to Kitmailbox Digest by
catherine kastor <cathrine@lancnews.infi.net> on Mar 15, 1997
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