New Food #44 - Turkey Lasagna Rolls

This is another good one. I used the leftover turkey from thanksgiving and it was GREAT! One roll can fill you up so quickly!

Turkey (Chicken) Lasagna Rolls



Makes 2 casseroles (1 again for my family)

1 small onion, chopped
3 Tablespoons of butter
3 Tablespoons of all-purpose flour
1 can (14-1/2 oz) of chicken broth
1 cup of milk
1-1/2 cups (6oz) of shredded Monterey Jack Cheese
3 cups of cooked diced Chicken
6cups of frozen chopped broccoli, thawed and drained
2 eggs, lightly beaten
3/4 cups of dry bread crumbs
1 jar (6.5oz) of diced pimientos, drained
1/4 cups of minced fresh parsley
1/2 teaspoon of salt (optional)
12 lasagna noodles, cooked and drained.

1 - In a large saucepan, saute onions in butter until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in cheese. Pour 1/3 cup each into two greased 8-inch square baking dishes; set aside.

2 - In a large bowl, combine 1 cup of cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt, if desired. Spread about 1/2 cup over each noodle. Roll up jelly-roll style, beginning with a short side; secure ends with toothpicks.

3 - Place six roll-ups curly end down in each baking dish. Top with remaining cheese sauce.

4 - Cover and freeze one casserole for up to 3 months. Cover and bake second casserole at 350F for 40 minutes. Uncover; bake 5 minutes longer. Discard the toothpicks.

To use frozen casserole - thaw in the refrigerator for 8 hours. Bake as directed.

****It calls for chicken broth and we used beef; No monterey jack cheese so just plain normal cheese for us; No cooked chicken - we used our leftover turkey; no broccoli we used the left over green beans; no pimientos since we don't like them! ****




It was SO good. I really enjoyed it and was filled up SUPER fast. Arnold packed up 2 meals worth and loved the leftovers at work.