Broccoli Tuna Squares

Total Time

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

Makes

8 servings

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

Directions

  1. Unroll crescent roll dough into one long rectangle; place in an ungreased 13x9-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 in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts

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

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