2 (10 oz.) pkgs. frozen chopped broccoli
6 tbsp. butter
1/2 c. all-purpose flour
1 tsp. salt
3 1/2 c. milk
1/3 c. grated Parmesan cheese
2 tbsp. lemon juice
1/4 tsp. dried dill weed
1 (8 1/4 oz.) can tuna, drained
1 pkg. refrigerated biscuits (10 biscuits)

Cook broccoli according to package directions; drain. In saucepan melt butter over low heat; blend in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Add Parmesan, lemon juice and dill weed. Stir in broccoli and tuna.

Turn the tuna mixture into a 2 quart casserole. Bake at 375 degrees for 30 minutes. Arrange biscuits around edge of hot casserole and bake 15 minutes longer. Makes 8 servings.