Tuna Lasagna Bundles

• 6 each lasagna noodles cooked and drained
• 10 3/4 ounces soup, cream of mushroom low fat
• 1/2 cup milk, skim
• 12 ounces tuna, canned in water, drained and flaked
• 1 1/2 cups mixed vegetables frozen, thawed and drained
• 1/2 cup cheddar cheese fat-free, grated
• 1 each egg whites
• 1/4 cup bread crumbs white
• 1/4 teaspoon salt
• 1/2 cup cheddar cheese fat-free, shredded

1. Preheat oven to 350F (180C).
2. Prepare a 2-quart casserole dish with cooking spray; set aside.
3. Place hot noodles under cold running water until cool enough to handle.
4. Drain and set aside.
5. In a mixing bowl, combine soup and milk; set aside.
6. In another mixing bowl, combine tuna, mixed vegetables, 1/2 cup cheddar cheese, egg white, bread crumbs, salt, and 1/2 cup soup mixture.
7. Cut cooled noodles crosswise into halves.
8. Spoon equal amounts of tuna mixture onto center of each noodles; roll up noodles.
9. Place noodles, seam side down, in prepared dish.
10. Top with remaining soup mixture.
11. Bake, covered for 35 minutes or until heated through.
12. Top with remaining cheese.
13. Bake for 5 minutes more or until cheese has melted.

lasagna noodles, soup, milk, tuna, mixed vegetables, cheddar cheese, egg whites, bread crumbs white, salt, cheddar cheese

Taken from recipeland.com/recipe/v/tuna-lasagna-bundles-36400 (may not work)