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Tuna Divan Crescent Squares

(2)
  1 reviews
  • 20 min prep time
  • 60 min total time
  • 10 ingredients
  • 8 servings
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Seafood and dill are the perfect combo in this rich egg dish, made easy with creamy canned soup.

1
can (8 oz) Pillsbury™ crescent dinner rolls
1
cup shredded Swiss cheese (4 oz)
1
box (9 oz) Green Giant™ frozen cut broccoli, cooked, well drained
4
eggs
1
can (10 3/4 oz) condensed cream of broccoli soup
2
tablespoons mayonnaise or salad dressing
1/2
teaspoon onion powder
1/2
teaspoon dried dill weed
1
can (6 oz) water-packed tuna, drained
1
jar (2 oz) diced pimiento, drained

Steps

  • 1 Heat oven to 350°F. Unroll dough and separate into 2 long rectangles; place lengthwise in ungreased 13x9-inch pan. Press in bottom and 1/2 inch up sides to form crust; press edges and perforations to seal. Sprinkle cheese over crust; arrange broccoli over cheese.
  • 2 In medium bowl, beat eggs slightly with wire whisk. Beat in soup, mayonnaise, onion powder and dill weed. Stir in tuna and pimiento. Pour evenly over broccoli.
  • 3 Bake 28 to 32 minutes or until filling is set. Cut into squares; serve warm.

Expert Tips

One-fourth cup of chopped red bell pepper can be substituted for the pimiento.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
% Daily Value
Total Fat
17g
27%
Saturated Fat
6g
31%
Trans Fat
1 1/2g
Cholesterol
125mg
42%
Sodium
600mg
25%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
6%
Protein
15g
15%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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