Tuna Garden Casserole
Cost $12, save $8
Source: Recommended by CookPal
- 30 Min
- 8 Servings
- $12
Tuna Garden Casserole
Cost $12, save $8
Source: Recommended by CookPal
- 30 Min
- 8 Servings
- $12
INGREDIENTS
Pasta
- 8 ounces penne pasta
Oil
- 1 tablespoon olive oil
Vegetables
- 🧅 1 large onion, chopped
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 🧄 2 cloves garlic, crushed
- 1/2 pound kale, stems removed and leaves coarsely chopped
Seasoning
- 🧂 Salt, to taste
- Ground black pepper, to taste
Liquid
- 1/4 cup sherry
- 1 cup vegetable broth
Canned Goods
- 1 (14.1 ounce) can potato leek soup
- 🐟 1 (5 ounce) can tuna packed in water, drained
Dairy
- 🧀 1 cup shredded mozzarella cheese
Breadcrumbs
- 1/3 cup herb seasoned bread crumbs
STEPS
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.
NUTRIENTS
Per 1 serving🔥
284
Calories
- 14gProtein
- 39gCarbs
- 8gFats
💡 Tips
You can substitute the kale with spinach for a milder flavor.Replacing sherry with white wine or vegetable stock works well for a non-alcoholic version.Leftovers can be stored in the refrigerator for up to 3 days.
⚠️ Precautions
This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.