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Tuna Broccoli Casserole

American.Kitchen's picture
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)
Directions

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: 
Easy
Course: 
Main Dish
Method: 
Baked
Interest: 
Everyday

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