Tuna Kale Casserole

Tuna Kale Casserole, a hearty dish that combines tender penne pasta, fresh kale, and savory tuna. This pescatarian recipe is perfect for those seeking a nutritious meal without gluten or dairy. The vibrant mix of vegetables adds a satisfying crunch, making it a versatile option for lunch or dinner.

With its rich flavor profile, this casserole is ideal for family gatherings or meal prep. Easily accessible through your easyChef Pro cookbook, you can enjoy the convenience of a shopping list feature that ensures the lowest cost per serving.

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Recipe Collection: Dinner

Serving Size: 8

Cooking Time: 55 minutes

Overview

This Tuna Garden Casserole is a delightful twist on the classic tuna casserole, featuring leafy greens, bell pepper, and penne noodles. It's a versatile dish that allows you to substitute vegetables based on what you have available, making it a perfect choice for a hearty and satisfying meal.

Diet Type

Pescatarian

Allergies

Fish, Dairy, Gluten

Cuisine

American

Ingredients

• 8 Ounces (oz) penne pasta
• 1 Tablespoon (tbsp) olive oil
• 1 Large onion, minced
• 2 Stalks celery, minced
• 1 Red bell pepper, minced
• 2 Cloves garlic, minced
• 1 Pinch salt, to taste
• 1 Pinch black pepper, to taste
• 0.25 Cups sherry
• 0.5 Pounds (lb) kale, torn
• 1 14.1 Ounces (oz) can potato leek soup
• 1 Cup vegetable broth
• 1 5 Ounces (oz) can tuna packed in water, drained
• 1 Cup mozzarella cheese, shredded
• 0.33 Cups herb seasoned bread crumbs

Steps

1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart casserole dish.
2. Bring a large pot of salted water to a boil. Add the penne pasta and cook for 10 minutes or until al dente. Drain the pasta.
3. In a large wok or skillet, heat the olive oil over medium-high heat. Add the minced onion and cook for 5 minutes.
4. Stir in the minced celery and minced bell pepper, and continue cooking for another 5 minutes.
5. Add the minced garlic, salt, and pepper, and cook for an additional 3 minutes.
6. Pour in the sherry, stir in the torn kale, and cover the skillet. Reduce the heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
7. Transfer the mixture from the wok to a large bowl. Mix in the cooked pasta, potato leek soup, vegetable broth, and drained tuna.
8. Pour the mixture into the prepared casserole dish. Top with a layer of shredded mozzarella cheese followed by a layer of herb seasoned bread crumbs.
9. Bake the casserole uncovered in the preheated oven for 25 minutes.
10. Serve hot and enjoy your delicious Tuna Garden Casserole!