Broccoli Tuna Squares

• 1 tube (8 ounces) refrigerated crescent rolls
• 1 cup shredded Monterey Jack cheese
• 3 cups frozen chopped broccoli, cooked and drained
• 4 large eggs, lightly beaten
• 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
• 2 tablespoons mayonnaise
• 3/4 teaspoon onion powder
• 1/2 teaspoon dill weed
• 1 can (12 ounces) tuna, drained and flaked
• 1 tablespoon diced pimientos, drained

1. Unroll crescent roll dough into one long rectangle; place in an ungreased 13x9-in. baking dish. Seal seams and perforations; press onto bottom and 1/2 in. up the sides. Sprinkle with cheese and broccoli.
2. In a large bowl, combine the eggs, soup, mayonnaise, onion powder and dill. Stir in tuna and pimientos; pour over broccoli.
3. Bake, uncovered, at 350u0b0 for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

crescent rolls, shredded monterey jack cheese, broccoli, eggs, condensed cream, mayonnaise, onion powder, dill weed, tuna, pimientos

Taken from www.tasteofhome.com/recipes/broccoli-tuna-squares/ (may not work)