1 (10 oz.) pkg. frozen broccoli spears
2 tbsp. butter
1 c. sliced fresh mushrooms
1/4 c. chopped green onions
1/4 tsp. dried dillweed
3 tbsp. lemon juice
1 (10 3/4 oz.) cream of celery soup undiluted
1 (7 oz.) can water packed tuna drained and flaked
2 tbsp. diced pimiento
3 tbsp. dry white wine
3 tbsp. grated Romano cheese

Cook broccoli according to package directions; drain. Arrange in lightly greased baking dish and set aside. Melt butter in skillet. Add mushrooms, onions and dillweed; saute until tender. Stir in next 5 ingredients and cook until heated; spoon mixture over broccoli and sprinkle with cheese. Bake in oven at 350 degrees for 30 minutes.