Recipe by ZAPATISTA234
"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."
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red bell pepper, chopped
salt, to taste
ground black pepper, to taste
kale, stems removed and leaves coarsely chopped
1 (14.1 ounce) can
potato leek soup
1 (6 ounce) can
tuna packed in water, drained
shredded mozzarella cheese
herb seasoned bread crumbs
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.
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.
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.
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!
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!!!
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!
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 :)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna Garden Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 290
** Calories from Fat: 71
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