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Broccoli Tuna Squares Recipe

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Family and friends always ask for this recipe because it's different than traditional tuna casserole. I make it when I need something quick, which is often. We're always on the go.—Janet Juncker, Geneva, Ohio

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Broccoli Tuna Squares Recipe

Prep: 15 min. Bake: 35 min. + standing

Yield: 8 Servings

15 35 50

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
1 cup (4 ounces) shredded Monterey Jack cheese
3 cups frozen chopped broccoli, cooked and drained
4 eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
2 tablespoons mayonnaise
3/4 teaspoon onion powder
1/2 teaspoon dill weed
1 can (12 ounces) tuna, drained and flaked
1 tablespoon diced pimientos, drained

Directions

Unroll crescent roll dough into one long rectangle; place in an ungreased 13-in. x 9-in. baking dish. Seal seams and perforations; press onto bottom and 1/2 in. up the sides. Sprinkle with cheese and broccoli.
In a large bowl, combine the eggs, soup, mayonnaise, onion powder and dill. Stir in tuna and pimientos; pour over broccoli.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 318 calories, 18 g fat (6 g saturated fat), 134 mg cholesterol, 738 mg sodium, 16 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Broccoli Tuna Squares in Casserole Cookbook , p116

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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