This variant on the classic tuna casserole contains lots of greens like kale, capsicum and celery. You can use whatever vegies you prefer.
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. - 06 Feb 2008 (Review from Allrecipes USA and Canada)
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! - 25 Jun 2008 (Review from Allrecipes USA and Canada)
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. - 08 Apr 2009 (Review from Allrecipes USA and Canada)