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Tuna Broccoli Casserole

American.Kitchen's picture
  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)

Cook broccoli according to package directions; drain.
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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (11 votes)

Nutrition Rank

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

Tuna Broccoli Casserole Recipe