adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tuna Garden Casserole
Tuna Garden Casserole
0 Likes
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Try this quick and flavorful twist on tuna casserole with fresh greens, colorful bell peppers, and penne pasta. Customize with your favorite veggies!
Ingredients:
  • 8 ounces penne pasta
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, crushed
  • salt, to taste
  • ground black pepper, to taste
  • 0.25 cup sherry
  • 0.5 pound kale, stems removed and leaves coarsely chopped
  • 1 (14.1 ounce) can potato leek soup
  • 1 cup vegetable broth
  • 1 (5 ounce) can tuna packed in water, drained
  • 1 cup shredded mozzarella cheese
  • 0.33333334326744 cup herb seasoned bread crumbs
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and lightly grease a 2 quart casserole dish.
  • 1. Boil salted water in a large pot, add penne pasta, and cook for 10 minutes or until al dente. Drain the pasta.
  • Heat oil in a large wok or skillet over medium-high heat. Add onion and cook for 5 minutes. Add celery and bell pepper, cook for another 5 minutes. Stir in garlic, salt, and pepper, cook for 3 minutes. Pour sherry, add kale, cover, reduce heat to medium, and cook for 5 minutes until kale wilts, stirring occasionally.
  • Pour the wok mixture into a large bowl, then stir in the cooked pasta, soup, vegetable broth, and tuna. Transfer the mixture to the casserole dish, add a layer of mozzarella, sprinkle bread crumbs on top. Bake in the preheated oven for 25 minutes until golden brown.

Similar Recipes