Tuna Lasagna Bundles
Submitted by bmcwish4
Lasagna noodles rolled around a filling of canned tuna, mixed vegetables, cheddar, and bread crumbs, then baked in creamy mushroom sauce. A fun twist on tuna casserole night.
YIELD
4 servingsPREP
25 minCOOK
40 minREADY
70 minTuna casserole gets a glow-up.
Instead of the usual noodle-and-soup dump, these bundles wrap the filling inside halved lasagna noodles for individual rolled portions that look impressive but couldn’t be simpler to make.
The stuffing is hearty: flaked tuna, mixed vegetables, cheddar cheese, and bread crumbs bound with egg white.
Roll them up, nestle them seam-side down in a dish, blanket with creamy mushroom sauce, and bake until bubbly with a melted cheese finish.
Chef Tips
- Cool noodles under running water so they’re pliable enough to roll without tearing.
- Squeeze excess water from the thawed vegetables or the filling will be watery and the bundles won’t hold their shape.
- Use a spoon to tuck the filling in tightly before rolling. Loose bundles unravel in the oven.
- Cover the dish for the first 35 minutes so the sauce stays creamy, then uncover for the cheese melt at the end.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
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, ½ cup cheddar cheese, egg white, bread crumbs, salt, and ½ 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.
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