1 can (2 ounces) sliced mushrooms, drained
¼ cup sliced green onion
¼ teaspoon dill weed
2 tablespoons butter or margarine
1 tablespoon lemon juice or wine
1 can (7½ ounces) semicondensed cream of mushroom soup with wine
1 can (6 ½ or 7 ounces) tuna, drained and flaked
1 tablespoon chopped pimento
1 package (10 ounces) frozen broccoli spears, cooked and drained
2 tablespoons grated Parmesan cheese
1. Saute mushrooms, onion, and dill weed in butter in a saucepan. Stir in lemon juice, soup, tuna, and pimento.
2. Arrange broccoli spears in 2 or 3 individual casseroles. Spoon tuna mixture over broccoli. Sprinkle with Parmesan cheese.
3. Bake, uncovered, at 350°F 20 minutes, or until heated through.
2 OR 3 SERVINGS