Tuna Garden Casserole recipe
All Recipes Seafood Fish Tuna
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 ¼ cup sherry ½ 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 ⅓ cup herb seasoned bread crumbs
Nutrition Info
- 284 caloriescarbohydrate: 38.6 gcholesterol: 21.3 mgfat: 7.8 gfiber: 3.5 gprotein: 14.3 gsaturatedFat: 3.4 gservingSize: -sodium: 472.4 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Tuna Garden Casserole
Directions
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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.