| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Tuna, Vegetable, Casserole |
6 |
Servings |
INGREDIENTS
| 6 |
|
Lasagna noodles; cooked and |
| 10 3/4 |
oz |
Low-fat cream of mushroom so |
| 1/2 |
c |
Skim milk; at room temperatu |
| 12 |
oz |
Tuna in water; drained and f |
| 1 1/2 |
c |
Frozen mixed vegetables; tha |
| 1/2 |
c |
Fat-free cheddar cheese; gra |
| 1 |
|
Egg white |
| 1/4 |
c |
Bread crumbs |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Fat-free cheddar cheese; gra |
INSTRUCTIONS
Recipe by: Quick & Easy Casseroles Preparation Time: 0:15 Preheat oven to
350. Prepare a 2-quart casserole dish with cooking spray; set aside. Place
hot noodles under cold running water until cool enough to handle. Drain and
set aside. In a mixing bowl, combine soup and milk; set aside. In another
mixing bowl, combine tuna, mixed vegetables, 1/2 cup cheddar cheese, egg
white, bread crumbs, salt, and 1/2 cup soup mixture. Cut cooled noodles
crosswise into halves. Spoon equal amounts of tuna mixture onto center of
each noodles; roll up noodles. Place noodles, seam side down, in prepared
dish. Top with remaining soup mixture. Bake, covered for 35 minutes or
until heated through. Top with remaining cheese. Bake for 5 minutes more or
until cheese has melted.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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