Tuna Garden Casserole

Tuna Garden Casserole


"This easy to prepare version of the classic tuna casserole contains leafy greens, bell pepper, and penne noodles. You can easily substitute the vegetables with what you have in the refrigerator."


55 m servings 290 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
  2. Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.
  3. Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
  4. Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs. Bake uncovered in the preheated oven for 25 minutes.
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  1. 19 Ratings


Great recipe! I altered some of the ingredients as I didn't have everything required, but it was still ended up tasting great: * didn't have the soup, so used milk; * added a dash of chilli powd...

This is very good. I used cream of asparagus soup in place of the leek soup and escarole in place of the kale. Very yummy. Will definately be making this again.

This recipe was amazing! It has now become a new kale favorite. We have an abundance of kale in our garden right now and we will be making this again for sure. I followed the recipe closely a...

Simple and awesome! I bought organic Potato & leek soup, used dry white wine instead of sherry, spinach instead of kale, 1 onion, 2 cans tuna, knorr Vegetable bullion (whole cube) and jarred roa...

I really enjoyed the Kale. Fould the flavour a little light. Kids did not like it (Kale) but the adults did. Would cook again but add a bit more cream soup and tuna.

i thought this was really great as an easy, fast weeknight meal. i doubled the tuna and kale (we love both) and subbed parmesan for the mozzarella. very good and very adaptable, especially in te...

This was great! I have a bunch of kale that needed to be used up and this fit the bill perfectly. I did do a few substitutions: I omitted the sherry (the kale steamed itself just fine without an...

Great recipe! This came out a bit bland for my taste the first time but the 2nd time I followed another reviewer's suggestion and added chili powder. DH loved it, usually hates tuna cass. I just...

Everyone liked it. I made a few minor changes for what I had on hand (& to make it Gluten Free To make GF I first sprayed glass 9 x 13 dish w/olive oil then put 12 oz Schaar GF penne pasta in ...