Tuna Garden Casserole

Name: Tuna Garden Casserole
Total time: 55
Yield: 8
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; ¼ cup sherry; ½ pound kale, stems removed and leaves coarsely chopped; 1 (14.1 ounce) can potato leek soup; 1 cup vegetable broth; 1 (5 ounce) can tuna packed in water, drained; 1 cup shredded mozzarella cheese; ⅓ cup herb seasoned bread crumbs

Recipe by John Stine from allrecipes.com

Dinner 55 Mins.

Ingredients

8 servings

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8 ounces penne pasta
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1 tablespoon olive oil
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1 large onion, chopped
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2 stalks celery, chopped
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1 red bell pepper, chopped
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2 cloves garlic, crushed
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salt, to taste
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ground black pepper, to taste

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¼ cup sherry
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½ pound kale, stems removed and leaves coarsely chopped
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1 (14.1 ounce) can potato leek soup
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1 cup vegetable broth
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1 (5 ounce) can tuna packed in water, drained
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1 cup shredded mozzarella cheese
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⅓ cup herb seasoned bread crumbs

Instructions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.
Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper 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.
Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, 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.