Tuna Divan Crescent Squares

Seafood and dill are the perfect combo in this rich egg dish, made easy with creamy canned soup.

–

Save & Share

Servings 8

false

( 2 ) Ratings

2 Ratings

5 Stars 33%

4 Stars

3 Stars

2 Stars 33%

1 Stars

Member Reviews ( 1 )

8d8d1d50-a140-4680-9990-894f59d57488

ingredients 10
Prep Time 20 min
Total Time 60 min

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.