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Broccoli Tuna Squares

 Broccoli Tuna Squares
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
8 ServingsPrep: 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.
Nutritional Facts: 1 serving (1 piece) equals 318 calories,

2 of 2

Broccoli Tuna Squares (continued)

Nutritional Facts: 18 g fat (6 g saturated fat), 134 mg cholesterol, 738 mg sodium, 16 g carbohydrate, 1 g fiber, 21 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.