tuna garden casserole

Ingredients

• Servings: 1
• 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
• 1/2 pound kale, stems removed and leaves coarsely chopped
• 1 (14.1 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

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• 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 ; 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.