Tuna Garden Casserole

Ingredients

• 6 ounce tuna packed in water, drained canned
• 2 stalks celery chopped
• 14.1 ounce potato leek soup canned
• 2 cloves garlic crushed
• 6 servings ground pepper black to taste
• 0.5 pound kale coarsely chopped
• 1 tablespoon olive oil 
• 1 large onion chopped
• 8 ounces penne pasta 
• 1  bell pepper red chopped
• 6 servings salt to taste
• 0.3 cup herb seasoned bread crumbs 
• 0.3 cup cooking sherry 
• 1 cup mozzarella cheese shredded
• 1 cup vegetable broth 

Equipment

• bowl
• frying pan
• oven
• pot
• casserole dish
• wok

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart 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 skillet over medium-high heat.
4. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes.
5. Mix in the garlic, salt and pepper and continue cooking 3 minutes.
6. 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.
7. Transfer wok mixture to a large bowl.
8. Mix in the cooked pasta, soup, vegetable broth, and tuna.
9. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs.
10. Bake uncovered in the preheated oven for 25 minutes.