Broccoli Tuna Squares Recipe

4.5 5 4
Broccoli Tuna Squares Recipe
Broccoli Tuna Squares Recipe photo by Taste of Home
Publisher Photo

Broccoli Tuna Squares Recipe

Read Reviews
4.5 5 4
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing

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.
Originally published as Broccoli Tuna Squares in Casserole Cookbook 2001, p116

Nutritional Facts

1 piece: 318 calories, 18g fat (6g saturated fat), 134mg cholesterol, 738mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 21g protein.

  • 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
  1. 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.
  2. In a large bowl, combine the eggs, soup, mayonnaise, onion powder and dill. Stir in tuna and pimientos; pour over broccoli.
  3. 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.
Originally published as Broccoli Tuna Squares in Casserole Cookbook 2001, p116

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Reviews forBroccoli Tuna Squares

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MY REVIEW
PrplMonky5 User ID: 6612040 263940
Reviewed Mar. 26, 2017

"My husband and I thought this was pretty good. We cut the recipe in half for just the two of us, and honestly we almost finished the whole thing ourselves. I used fresh broccoli which I steamed prior to starting the recipe. I also left out the pimientos, but instead I chopped up some red bell pepper and mixed it in with the egg and mayo mixture. My oven runs hot but it still took about 42 minutes for this to completely set. We thought this tasted very much like a tuna quiche. While this was yummy, it did lack any kind of "wow" factor. It's just a good, every day recipe."

MY REVIEW
[email protected] User ID: 3627032 238259
Reviewed Nov. 28, 2015

"The original recipe (which I used) called for a 10 oz pkg frozen chopped broccoli and 3 eggs. It turned out wonderful, except it took 1 hr to bake so that a knife inserted near the center came out clean. It was so tasty!"

MY REVIEW
BakerLittleK User ID: 4738337 217954
Reviewed Jan. 15, 2015

"I'm not a huge fan of tuna, but this recipe I like pretty well because it mutes the tuna taste pretty effectively. I used CoJack cheese."

MY REVIEW
IrritableMother User ID: 4073417 61648
Reviewed Mar. 14, 2014

"My whole family has asked me to make this casserole again, and again.

The only thing I did different was to leave out the pimentos."

MY REVIEW
gwashington1961 User ID: 6420190 35118
Reviewed Aug. 2, 2012

"You use the crescent roll pastry as the base for this casserole. I like Pimento's stuffed into Pickled Green Olives, but not just as a colored Red Pepper in the casserole. I would substitute 1/2 tsp. Dried Red Pepper Flakes or 1 tsp. Hot Pepper Sauce."

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