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Broccoli Tuna Squares Recipe

Broccoli Tuna Squares Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 35 min. + standing YIELD:8 servings

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

  • 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.

Nutritional Facts

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

Reviews for Broccoli Tuna Squares

Sort By :
MY REVIEW
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
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
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
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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Wine Pairings

Light-Bodied White Wine

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