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
Ingredients
- 1 tube (8 ounces) refrigerated crescent rolls
- 1 cup shredded Monterey Jack cheese
- 3 cups frozen chopped broccoli, cooked and drained
- 4 large 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
Reviews
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.
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!
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 whole family has asked me to make this casserole again, and again.The only thing I did different was to leave out the pimentos.
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.