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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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 (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.
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