Tuna Lasagna Bundles
Adapted from
Quick & Easy Casseroles
6 servings
| 6 pcs lasagna noodles, cooked and drained | 1/2 c low-fat cheddar cheese, shredded | ||
| 10 3/4 ozs low-fat cream of mushroom soup | 1 whole egg white | ||
| 1/2 c fat-free milk, at room temperature | 1/4 c bread crumbs | ||
| 12 ozs tuna in water, drained and flaked | 1/8 tsp salt | ||
| 10 ozs frozen mixed vegetables, thawed | 1/2 c low-fat cheddar cheese, shredded |
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, half cup cheddar cheese, egg white, bread crumbs, salt, and half 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 mintues or until heated through. Top with remaining cheese. Bake for five minutes more or until cheese has melted.
| Calories | 247 | %CFF | 9 % | |
| Total Fat | 3 g | Saturated Fat | 1 mg | |
| Protein | 26 g | Cholesterol | 25 g | |
| Carbohydrates | 28 g | Sodium | 735 mg | |
| Sugars | 2 g | Fiber | 3 g | |
|
4.6 WW Points | ||||
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Rated by 1 users (4.0)
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