Name: Tuna Broccoli Rolls
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 12 Lasagna noodles uncooked; SAUCE; 1/8 ts Pepper; TUNA ROLLS; 1/4 c Flour; 1/2 c Cheddar cheese shredded; 1 c Chicken broth; 6 1/2 oz Water-packed tuna drained; 9 oz Frozen cut broccoli thawed; 1/4 ts Salt; 1/2 ts Dried thyme leaves; 2 tb Margarine; 1 1/2 c milk; 4 1/2 oz Sliced mushrooms drained

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INGREDIENTS

12 Lasagna noodles ; uncooked
SAUCE
1/8 ts Pepper
TUNA ROLLS
1/4 c Flour
1/2 c Cheddar cheese ; shredded
1 c Chicken broth
6 1/2 oz Water-packed tuna ; drained
9 oz Frozen cut broccoli ; thawed
1/4 ts Salt
1/2 ts Dried thyme leaves
2 tb Margarine
1 1/2 c milk
4 1/2 oz Sliced mushrooms ; drained

Servings

INSTRUCTIONS

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 on Mar 15, 1997

NOTES

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Tuna Broccoli Rolls

12  Lasagna noodles uncooked
  SAUCE 
1/8 ts Pepper 
  TUNA ROLLS 
1/4 c Flour 
1/2 c Cheddar cheese shredded
1 c Chicken broth 
6 1/2 oz Water-packed tuna   drained
9 oz Frozen cut broccoli thawed
1/4 ts Salt 
1/2 ts Dried thyme leaves 
2 tb Margarine 
1 1/2 c milk 
4 1/2 oz Sliced mushrooms   drained

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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Nutrition

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Serving Size: 1 Serving (1269g)
Recipe Makes: 1

Calories: 1809
Calories from Fat: 705 (39%)

Amt Per Serving		% DV

	Total Fat 78.3g	104 %
	Saturated Fat 24g	120 %
	Monounsaturated Fat 29.7g
	Polyunsanturated Fat 19.1g
Cholesterol 306.6mg		94 %
Sodium 3169.4mg		109 %
Potassium 1960.4mg		52 %
Total Carbohydrate 178.2g		52 %
	Dietary Fiber 12.2g	49 %
	Sugars, other 166g
Protein 100.9g		144 %
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Calories per serving: 1809

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