| Tuna Broccoli Casserole
two 10 ounce packages of frozen chopped broccoli
6 tablespoons of butter or margarine
1/2 cup of all-purpose flour
1 teaspoon of salt
3 1/2 cups of milk
1/3 cup of grated Parmesan cheese
2 tablespoons of lemon juice
1/4 teaspoon of dried dill weed
One 8 1/4 ounce can of tuna, drained
1 package of refrigerated biscuits (10 biscuits)
|
|
Cook broccoli according to package directions; drain. In saucepan melt butter 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 dill weed. Stir in broccoli and tuna. Turn the tuna mixture into a 2 quart casserole. Bake at 375ºF. for 30 minutes. Arrange biscuits around edge of hot casserole and bake 15 minutes longer. Makes 8 servings. Tuna Broccoli Casserole
One 10 ounce package of frozen broccoli
One 7 ounce can of tuna, flaked
One 10 1/2 ounce can of cream of mushroom or cream of celery soup
1/2 soup can milk
8 ounces of macaroni
Cook 8 ounces macaroni 7 to 9 minutes and drain. Preheat oven to 450ºF. Cook broccoli stalks about 3 minutes, place in 1 1/2 quart baking dish. Cover with tuna, mix soup and milk. Pour over tuna. Mix macaroni with tuna-broccoli mixture and bake 15 minutes. Left -overs can be reheated at 350ºF.
|
