Tuna Broccoli Casserole
|Frozen chopped broccoli||10 Ounce (1 package)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Dried dillweed||1 Dash|
|Canned tuna||7 Ounce, drained and broken into chunks (1 can)|
|Refrigerated biscuits||6 (1 package)|
Cook broccoli according to package directions; drain and set aside.
Over low heat melt margarine; blend in flour and 1/4 teaspoon salt.
Add milk all at once.
Cook and stir till thickened and bubbly.
Add Parmesan, lemon juice, and dillweed.
Fold in tuna and cooked broccoli.
Turn into 1 1/2-quart casserole.
Bake, covered, at 375° for 15 minutes.
Arrange refrigerated biscuits around edge of casserole; bake 15 minutes more.