Recipe Background
What is a tuna garden? Thinking about that can take you to some funny places. But rather than imagining that, let's escape together to the Tuna Garden Casserole. It's a hidden gem of a dish, laden with lovely tuna and pasta wonders! Yum! There is melted cheese and crunchy breadcrumbs to make every bite that much more enchanting. Yep, the Tuna Garden Casserole is worth the trip, for sure. Won't you come along?!
What is a tuna garden? Thinking about that can take you to some funny places. But rather than imagining that, let's escape together to the Tuna Garden Casserole. It's a hidden gem of a dish, laden with lovely tuna and pasta wonders! Yum! There is melted cheese and crunchy breadcrumbs to make every bite that much more enchanting. Yep, the Tuna Garden Casserole is worth the trip, for sure. Won't you come along?!
Ingredients
- 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 sherry
- 1/2 pound kale stems removed and leaves coarsely chopped
- 1 (14.1-ounce) can potato leek soup
- 1 cup vegetable broth
- 2 (5-ounce) cans tuna packed in water drained
- 1 cup mozzarella cheese shredded
- 1/3 cup herb-seasoned breadcrumbs
Directions
- Preheat the oven to 375 degrees F.
- Lightly grease a 2-quart casserole dish.
- In a large pot of boiling water, cook the penne to al dente, according to the package directions.
- Drain the penne and set it aside.
- In a large wok or skillet over medium-high heat, heat the oil.
- Mix the onions into the oil and cook for 5 minutes.
- Stir the celery and the bell pepper into the onion and cook for 5 minutes.
- Mix the garlic, the salt, and the pepper into the veggie mixture and cook for 3 minutes.
- Pour the sherry over the veggie mixture.
- Stir the kale into the veggie mixture and cover the wok.
- Reduce the heat to medium and cook the veggie mixture, stirring occasionally, until the kale has wilted, about 5 minutes.
- Transfer the veggie mixture to a large bowl.
- Add the penne, the potato leek soup, the vegetable broth, and the tuna to the veggie mixture and mix to combine.
- Pour the tuna mixture into the prepared casserole dish.
- Top the casserole with the mozzarella cheese and then with the breadcrumbs.
- Bake the casserole until it is heated through and the cheese has melted, about 25 minutes.
- Serve.
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