Tuna Divan Crescent Squares

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

  • prep time 20 min
  • total time 60 min
  • ingredients 10
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    280
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    1 1/2g
    1 1/2%
    ),
    Cholesterol
    125mg
    125%;
    Sodium
    600mg
    600%;
    Total Carbohydrate
    17g
    17%
    (Dietary Fiber
    1g
    1%
      Sugars
    5g
    5%
    ),
    Protein
    15g
    15%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    15%;
    Calcium
    20%;
    Iron
    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 Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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