Tuna Vegetable Casserole

    Tuna Vegetable Casserole

    Be the 1st to save!

    18 people made this

    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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate