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Tunasagna Rolls


  • 1 (8 oz.) pkg. lasagna noodles
  • 1 pkg. frozen chopped broccoli, cooked and drained
  • 1 lb. creamed cottage cheese
  • 1 egg, slightly beaten
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  • 2 cans cream of celery soup
  • 1/2 soup can milk
  • 1 can tuna, drained
  • 1/4 cup diced pimento
  • 1 can mushroom pieces and stems


Cook lasagna noodles as directed on package. Combine broccoli, cottage cheese and egg and distribute evenly along length of each pieces of cooked lasagna. Roll each one jelly roll fashion. Combine remaining ingredients into a tuna mushroom soup sauce. Spread about 1 cup of sauce in a 9x13 inch pan. Place lasagna rolls in pan, seam side down and pour on remaining sauce. Bake 1/2 hour at 350 degrees F or till bubbly. Serves 8.

By Robin from Washington, IA

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