Tuna Vegetable Casserole

Tuna Vegetable Casserole

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This variant on the classic tuna casserole contains lots of greens like kale, capsicum and celery. You can use whatever vegies you prefer.


Serves: 8 

  • 220g penne pasta
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 red capsicum, chopped
  • 2 cloves garlic, crushed
  • 1 pinch salt, to taste
  • 1 pinch ground black pepper, to taste
  • 1/4 cup sherry
  • 220g kale, stems removed and leaves coarsely chopped
  • 1 (400g) tin potato leek soup
  • 1 cup vegetable stock
  • 1 (185g) tin tuna packed in water, drained
  • 120g grated mozzarella cheese
  • 1/3 cup bread crumbs

Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Preheat oven to 190 degrees C. Lightly grease a 2 litre casserole dish.
  2. Bring a large pot of salted water to a boil, add penne pasta and cook 10 minutes or until al dente; drain.
  3. Heat the oil in a large wok or frypan over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and capsicum 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.
  4. Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable stock 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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