Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Servings:
8
Yield:
1 large casserole
Ingredients
Directions
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 laytion=”/recipe/112157/tuna-garden-casserole/?print” data-tracking-container=”true” aria-label=”Print this article.” target=”_blank
Nutrition Facts (per serving)
| 284 | Calories |
| 8g | Fat |
| 39g | Carbs |
| 14g | Protein |
