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
- ounces penne pasta: 8 piece
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- stalks celery: 2 piece (chopped)
- red bell pepper: 1 piece (chopped)
- garlic: 2 clove (crushed)
- salt: (to taste)
- ground black pepper: (to taste)
- sherry: 0.25 cup
- kale, stems removed and leaves: 0.5 pound (chopped)
- potato leek soup: 1 can (14.1 ounce can)
- vegetable broth: 1 cup
- tuna packed in water: 1 can (5 ounce can, drained)
- mozzarella cheese: 1 cup (shredded)
- herb seasoned bread crumbs: 0.33333 cup
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
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Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.
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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.
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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.
