1 can (8 oz.) refrigerated crescent rolls
1 cup shredded Swiss cheese
1 box (9 oz.) frozen chopped broccoli, cooked and well drained
1 can (10 3/4 oz.) cream of broccoli soup
2 Tbl. Mayonnaise
1/2 tsp. onion powder
1/2 tsp. dried dill (optional)
1 can (6 oz.) water packed tuna, drained
1 jar (2 oz) diced pimientos, drained
Preheat oven to 350 degrees. Spray a 13 x 9" dish with non-stick spray. Separate dough into 2 long rectangles. Press into the bottom of baking dish going up about 1/2" up the sides to form a crust. Press perforations to seal. Sprinkle cheese over crust. Evenly spread broccoli over cheese. In a bowl beat eggs slightly with a wire whisk. Whisk in soup, mayonnaise, onion powder and dill. Stir in tuna and pimiento. Pour evenly over broccoli. Bake 25-30 minutes or until center is set. Allow to sit 5 minutes before slicing.
Changes - Use chicken, ham, turkey or salmon instead of tuna. Change the soup to cream of chicken or mushroom. Change the cheese. If using chicken or turkey, change the seasoning to sage instead of dill.