1
box (9 oz) 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
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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.
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One-fourth cup of chopped red bell pepper can be substituted for the pimiento.
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