Tuna Broccoli Casserole Recipe
Ingredients
| 1 10-ounce package frozen chopped broccoli | ||
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Parmesan cheese | 3 Tablespoon, grated | |
| Lemon juice | 1 Tablespoon | |
| Dash dried dillweed | ||
| Tuna | 1 6 1/2 Ounce, drained | |
| Refrigerated biscuits package | 1 | |
Directions
Cook broccoli according to package directions; drain and set aside.
Over low heat melt margarine; blend in flour and 1/4 teaspoon salt.
Add milk all at once.
Cook and stir till thickened and bubbly.
Add Parmesan, lemon juice, and dillweed.
Fold in tuna and cooked broccoli.
Turn into 1 1/2-quart casserole.
Bake, covered, at 375° for 15 minutes.
Arrange refrigerated biscuits around edge of casserole; bake 15 minutes more.
Over low heat melt margarine; blend in flour and 1/4 teaspoon salt.
Add milk all at once.
Cook and stir till thickened and bubbly.
Add Parmesan, lemon juice, and dillweed.
Fold in tuna and cooked broccoli.
Turn into 1 1/2-quart casserole.
Bake, covered, at 375° for 15 minutes.
Arrange refrigerated biscuits around edge of casserole; bake 15 minutes more.
Chef
