2 (10 oz.) pkgs. frozen chopped broccoli
6 tbsp. Crisco
1/2 c. flour
1 tsp. salt
3 1/2 c. milk
1/3 c. Parmesan cheese, grated
2 tbsp. lemon juice
1/4 tsp. dried dill weed
1 (12 1/2 oz.) can tuna, drained
1 pkg. refrigerated biscuits (10)

Cook broccoli according to package directions; drain. In large saucepan, melt Crisco over low heat; blend in flour and salt. Add milk all at once. Cook and stir until thick and bubbly. Add Parmesan cheese, lemon juice and dill weed. Stir in broccoli and tuna. Pour into 2 quart casserole. Bake at 375 degrees for 30 minutes. Cut four biscuits in quarters; arrange on edge of hot casserole and bake 15 minutes longer. Makes 8 servings. Bake remainder of biscuits.