Tuna Garden Casserole Recipe

• 1 cup Mozzarella Cheese (Shredded)
• 1/3 cup Bread Crumbs (Seasoned)
• 1 cup Vegetable Broth
• 8 oz Penne Pasta
• 1 Onion (Chopped)
• 1 tbsp Olive Oil
• 2 stalks Celery (Chopped)
• 1 Red Pepper (Chopped)
• 1 can of Tuna (Drained)
• 2 Cloves Garlic (Crushed)
• 1 can of Potato Leek Soup
• ½ tbsp Black Pepper (Grounded)
• ¼ cup Sherry
• ½ Pound Kale Leaves (Chopped)
• Salt

• Cook Penne Pasta in salted water for 10 minutes. Drain the extra water.
• In a large wok, fry onion for 5 minutes and mix red pepper, garlic, salt, pepper. Fry it for 3 more minutes.
• Now, put Kale leaves and sherry. After 2 minutes transfer mixture to a microwave safe bowl.
• Put cooked pasta, soup and tuna followed by a layer of bread crumbs and shredded cheese.
• Microwave the dish for 25 minutes on 190 degree Celsius.
• Serve hot.