READY IN 55 mins

Tuna Garden Casserole

Read Reviews (9)

"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." — ZAPATISTA234

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 25 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 22, 2008

Great recipe! I altered some of the ingredients as I didn't have everything required, but it was still ended up tasting great: * didn't have the soup, so used milk; * added a dash of chilli powder; & * used broccoli instead of kale. I also more than doubled the pasta required (must have bigger appetites than the author!). March 23, 2008 - I have made this recipe several more times with all the ingredients to hand, except I cannot source Kale. Continued using broccoli instead - tastes fantastic. Thanks.

—soooz

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Most Helpful Critical Review

Apr 19, 2007

I really enjoyed the Kale. Fould the flavour a little light. Kids did not like it (Kale) but the adults did. Would cook again but add a bit more cream soup and tuna.

—rent

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15 Ratings

Apr 09, 2009

This is very good. I used cream of asparagus soup in place of the leek soup and escarole in place of the kale. Very yummy. Will definately be making this again.

—CLEO

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Jun 25, 2008

This recipe was amazing! It has now become a new kale favorite. We have an abundance of kale in our garden right now and we will be making this again for sure. I followed the recipe closely and I found that the cooking times for the veggies were too long. I used Campbells Gardennay's Leek and potato soup and some homemade veggie stock. It turned out beautifully. For the next time I might broil the dish for a few minutes to brown the cheese a bit. It might be good with a combination of mozzarella and cheddar or some parm. Yummy, yummy, yummy!

—JenniferC

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Jun 04, 2010

Simple and awesome! I bought organic Potato & leek soup, used dry white wine instead of sherry, spinach instead of kale, 1 onion, 2 cans tuna, knorr Vegetable bullion (whole cube) and jarred roasted red peppers (they're really pretty good), organic 100% semolina penne, We bumped up the mozzarella from 1/4 to 1/2 lb and used the whole milk version. It came out great!!! Will definitely make this again!!!

—szzn1225

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Mar 19, 2009

i thought this was really great as an easy, fast weeknight meal. i doubled the tuna and kale (we love both) and subbed parmesan for the mozzarella. very good and very adaptable, especially in terms of making it healthy/lo-fat. thanks!

—Ally

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Aug 06, 2008

This was great! I have a bunch of kale that needed to be used up and this fit the bill perfectly. I did do a few substitutions: I omitted the sherry (the kale steamed itself just fine without any liquid added to the veggies); I didn't have potato leek soup, so I used a can of condensed cream of potato soup instead; I didn't have vegetable stock so I used 1/2 cup of water and 1/2 cup of whole milk. It turned out creamy and had lots of flavor. Thanks for the recipe! It sure beats Tuna Helper :)

—Kristy

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Jun 19, 2011

Great recipe! This came out a bit bland for my taste the first time but the 2nd time I followed another reviewer's suggestion and added chili powder. DH loved it, usually hates tuna cass. I just sprinkled about 1 tsp on the top of the casserole and it gave it great flavour! Also, will use 2 cans soup next time as I like a bit more sauce.

—CaperWest

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Nutrition

Calories
290 kcal
15%

Carbohydrates
38.6 g
12%

Cholesterol
23 mg
8%

Fat
7.9 g
12%

Fiber
3.5 g
14%

Protein
15.6 g
31%

Sodium
504 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tuna Garden Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 290
Calories from Fat: 71

% Daily Value *
Total Fat 7.9g 12 %
Saturated Fat 3.4g 17 %
Cholesterol 23mg 8 %
Sodium 504mg 20 %
** Potassium 325mg 9 %
Total Carbohydrates 38.6g 12 %
Dietary Fiber 3.5g 14 %
Protein 15.6g 31 %
** Sugars 3.3g
** Vitamin A 102 %
** Vitamin C 92 %
** Calcium 22 %
** Iron 22 %
** Thiamin 22 %
** Niacin 61 %
** Vitamin B6 18 %
** Magnesium 14 %
** Folate 45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.