This easy to prepare version of the classic tuna casserole contains leafy greens, bell pepper, and penne noodles. You can easily substitute the vegetables with what you have in the refrigerator.

Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
8
Yield:
1 large casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

284 calories; protein 14.3g 29% DV; carbohydrates 38.6g 12% DV; fat 7.8g 12% DV; cholesterol 21.3mg 7% DV; sodium 472.4mg 19% DV. Full Nutrition
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Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/23/2008
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. Read More
(42)

Most helpful critical review

Rating: 3 stars
04/19/2007
I really enjoyed the Kale. Fould the flavour a little light. Kids did not like it (Kale) but the adults did. Would cook again but add a bit more cream soup and tuna. Read More
(12)
59 Ratings
  • 5 star values: 30
  • 4 star values: 24
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/22/2008
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. Read More
(42)
Rating: 5 stars
06/25/2008
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! Read More
(30)
Rating: 5 stars
06/04/2010
Simple and awesome! I bought organic Potato & leek soup used dry white wine instead of sherry spinach instead of kale 1 onion 2 cans tuna knorr Vegetable bullion (whole cube) and jarred roasted red peppers (they're really pretty good) organic 100% semolina penne We bumped up the mozzarella from 1/4 to 1/2 lb and used the whole milk version. It came out great!!! Will definitely make this again!!! Read More
(29)
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Rating: 4 stars
04/09/2009
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. Read More
(22)
Rating: 5 stars
08/06/2008
This was great! I have a bunch of kale that needed to be used up and this fit the bill perfectly. I did do a few substitutions: I omitted the sherry (the kale steamed itself just fine without any liquid added to the veggies); I didn't have potato leek soup so I used a can of condensed cream of potato soup instead; I didn't have vegetable stock so I used 1/2 cup of water and 1/2 cup of whole milk. It turned out creamy and had lots of flavor. Thanks for the recipe! It sure beats Tuna Helper:) Read More
(16)
Rating: 4 stars
03/19/2009
i thought this was really great as an easy fast weeknight meal. i doubled the tuna and kale (we love both) and subbed parmesan for the mozzarella. very good and very adaptable especially in terms of making it healthy/lo-fat. thanks! Read More
(13)
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Rating: 3 stars
04/19/2007
I really enjoyed the Kale. Fould the flavour a little light. Kids did not like it (Kale) but the adults did. Would cook again but add a bit more cream soup and tuna. Read More
(12)
Rating: 4 stars
04/04/2012
Everyone liked it. I made a few minor changes for what I had on hand (& to make it Gluten Free To make GF I first sprayed glass 9 x 13 dish w/olive oil then put 12 oz Schaar GF penne pasta in the bottom UNCOOKED (GF pasta won t stand much cooking). I sautéed onion celery red bell pepper garlic together (still tender crisp) added salt pepper 1/4 C red wine (it's what I had open) 8 oz frozen chopped spinach 1 sprig of fresh basil & 3 or 4 stems cilantro chopped and simmered on medium heat covered until the spinach was thawed abt 2 or 3 min. Next stirred in about 1/2 of a small steamed cauliflower left from the night before along with the salmon. Spread the mixture evenly over the top of the uncooked pasta (in the casserole dish) poured 16 oz Imagine brand Potato Leek soup on the top next 1 C chicken stock (extra b/c pasta wasn't cooked before hand) sprinkled top with a generous cup of Daia (nondairy) Cheddar Cheese followed by 1/3 Gluten Free bread crumbs. I misread directions - preheated and baked at 350 instead of 375 needed 30 minutes instead of 25 for the pasta to be cooked al dente but then I put it in uncooked too. All in all my kind of recipe healthy easy one dish and liked by all! I gave only 4 stars b/c I think it needs more than 8 oz pasta & 1 can of fish per 8 people. Read More
(11)
Rating: 4 stars
06/19/2011
Great recipe! This came out a bit bland for my taste the first time but the 2nd time I followed another reviewer's suggestion and added chili powder. DH loved it usually hates tuna cass. I just sprinkled about 1 tsp on the top of the casserole and it gave it great flavour! Also will use 2 cans soup next time as I like a bit more sauce. Read More
(8)
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