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
Prep Time
55 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
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.
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