Tuna Garden Casserole

9
ZAPATISTA234 1

"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."

Ingredients

55 m {{adjustedServings}} servings 290 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

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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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Reviews

9
  1. 19 Ratings

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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...