6 lasagna noodles — cooked and drained
10 3/4 ozs low-fat cream of mushroom soup
1/2 c skim milk
12 ozs tuna in water — drained and flaked
1 1/2 c frozen mixed vegetables — thawed and drained
1/2 c fat-free cheddar cheese — grated
1 egg white
1/4 c white bread crumbs
1/4 tsp salt
1/2 c fat-free cheddar cheese — grated
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, 1/2 cup cheddar cheese, egg white, bread crumbs, salt, and 1/2 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.