Tuna Broccoli Casserole
|Frozen chopped broccoli||20 Ounce (2 Packages)|
|Vegetable shortening||6 Tablespoon|
|Flour||1⁄2 Cup (8 tbs)|
|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.