Tuna Garden Casserole

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
• 0.25 cups sherry
• 0.5 pounds kale , stems removed and leaves coarsely chopped
• 1 can potato leek soup , 14.1 ounce
• 1 cup vegetable broth
• 1 can tuna packed in water , 5 ounce
• 1 cup shredded mozzarella cheese
• 0.33 cups herb seasoned bread crumbs

Instructions

1. 1

   Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.

2. 2

   Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.

3. 3

   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.

4. 4

   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.