Tuna-Broccoli Casserole Recipe
This Tuna-broccoli Casserole will mesmerize any eater, be it fussy or easy. It is an ideal Side Dish. Stock up on more and more Seafood as you will want to make this Tuna-broccoli Casserole time and again. Treat your family to this Tuna-broccoli Casserole and they are going to adore you for it.
Ingredients
2 10-ounce packages frozen chopped broccoli
6 tablespoons butter or margarine
1/2 cup all-purpose flour
1 teaspoon salt
3 1/2 cups milk
1/3 cup grated Parmesan cheese
2 tablespoons lemon juice
1/4 teaspoon dried dillweed
1 9 1/4-ounce can tuna, drained
1 package refrigerated biscuits (10 biscuits)
Directions
Cook broccoli according to package directions; drain.
In saucepan melt butter or margarine over low heat; blend in flour and salt.
Add milk all at once Cook and stir till thickened and bubbly.
Add Parmesan, lemon juice, and dill-weed.
Stir in broccoli and tuna.
Turn the tuna mixture into a 2-quart casserole.
Bake at 375° for 30 minutes.
Snip four refrigerated biscuits into quarters; arrange quarters around edge of hot casserole and bake 15 minutes longer.
In saucepan melt butter or margarine over low heat; blend in flour and salt.
Add milk all at once Cook and stir till thickened and bubbly.
Add Parmesan, lemon juice, and dill-weed.
Stir in broccoli and tuna.
Turn the tuna mixture into a 2-quart casserole.
Bake at 375° for 30 minutes.
Snip four refrigerated biscuits into quarters; arrange quarters around edge of hot casserole and bake 15 minutes longer.
