Tuna Broccoli Casserole Recipe
Ingredients
| Frozen chopped broccoli | 20 Ounce (2 Packages) | |
| Vegetable shortening | 6 Tablespoon | |
| Flour | 1⁄2 Cup (8 tbs) | |
| Salt | 1 Teaspoon | |
| Milk | 3 1⁄2 Cup (56 tbs) | |
| Grated parmesan cheese | 1⁄3 Cup (5.33 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Dried dill weed | 1⁄4 Teaspoon | |
| Tuna | 1 Can (10 oz), drained | |
| Refrigerated biscuits | 12 Ounce (1 Package) |
Nutrition Facts
Serving size: Complete recipe
Calories 3358 Calories from Fat 1680
% Daily Value*
Total Fat 189 g290%
Saturated Fat 60.1 g300.3%
Trans Fat 11.8 g
Cholesterol 226.8 mg75.6%
Sodium 6574.3 mg273.9%
Total Carbohydrates 268 g89.4%
Dietary Fiber 17.7 g70.8%
Sugars 68 g
Protein 157 g314.2%
Vitamin A 479.2% Vitamin C 891.2%
Calcium 185.4% Iron 86.3%
*Based on a 2000 Calorie diet
Directions
In large saucepan, melt vegetable shortening over low heat; blend in flour and salt.
Add milk all at once.
Cook and stir until thickened and bubbly.
Add parmesan, lemon juice, and dillweed.
Stir in broccoli and tuna.
Pour into 2 quart casserole.
Bake at 375° for 30 minutes.
Cut four refrigerated biscuits in quarters; arrange quarters around edge of hot casserole and bake 15 minutes longer.
Chef
