Tuna Garden Casserole
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Recipe Summary 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.
Ingredients | Tuna Pasta Bake Recipes8 ounces penne pasta1 tablespoon olive oil1 large onion, chopped2 stalks celery, chopped1 red bell pepper, chopped2 cloves garlic, crushedsalt, to tasteground black pepper, to taste¼ cup sherry½ pound kale, stems removed and leaves coarsely chopped1 (14.1 ounce) can potato leek soup1 cup vegetable broth1 (5 ounce) can tuna packed in water, drained1 cup shredded mozzarella cheese⅓ cup herb seasoned bread crumbsDirectionsPreheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.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.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.Info | Tuna Pasta Bake Recipesprep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
8
Yield:
1 large casserole
TAG : Tuna Garden CasseroleSeafood, Fish, Tuna,
