TUNA ROLLS:

12 uncooked lasagna noodles
1 (9 oz.) pkg. frozen cut broccoli, thawed and drained
1 (6.5 oz.) can water-packed tuna, drained and flaked
1 (4.5 oz.) jar sliced mushrooms, drained

SAUCE:

2 tbsp. butter
1/4 c. flour
1 1/2 c. milk
1 c. chicken broth
1/2 tsp. dried thyme leaves
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. shredded Cheddar cheese

Cook lasagna noodles to desired doneness as directed on package. Drain, rinse with hot water. Meanwhile, in medium bowl, combine broccoli, tuna and mushrooms, mix well.

Heat oven to 350 degrees. Melt butter in medium saucepan over low heat. Stir in flour; cook until mixture is smooth and bubbly, stirring constantly. Stir in remaining sauce ingredients except cheese. Cook over medium heat for 5 to 8 minutes until sauce is thickened, stirring constantly. Stir half of sauce (1 cup) into broccoli mixture, mix well.

Spread each cooked lasagna noodle with about 2 heaping tablespoons broccoli mixture. Roll up each noodle; place in ungreased 13 x 9 inch baking dish. Spoon remaining sauce over rolls, cover.

Bake at 350 degrees for 25 to 35 minutes until thoroughly heated. Remove. Cover and sprinkle with cheese, bake an additional 5 minutes or until cheese is melted.

Serves 12.