Tuna Vegetable Casserole

    (33)
    55 minutes

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


    19 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (33)

    Reviews in English (21)

    by
    30

    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)

    by
    23

    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)

    by
    19

    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)

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