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Tuna Garden Casserole Recipe

Tuna Garden Casserole Ingredients

  • Tuna Garden Casserole Recipe
    Tuna Garden Casserole Recipe

    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
  • 1/4 cup sherry
  • 1/2 pound kale, stems removed and leaves coarsely chopped
  • 1 (1 ounce) can potato leek soup
  • 1 cup vegetable broth
  • 1 (6 ounce) can tuna packed in water, drained
  • 1 cup shredded mozzarella cheese
  • 1/3 cup herb seasoned bread crumbs

How to make Tuna Garden Casserole

  • Preheat 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.
  • Tuna Garden Casserole is ready to serve.

Prep Time:30 Min
Cook Time:25 Min
Ready In:55 Min
Servings: 8