Tuna Casserole with Kale

Comfort food with the healthful boost of kale! This casserole is the perfect out-of-the-pantry dinner favorite, loved by kids and adults alike. If you don’t have fresh kale on hand, don’t worry! Frozen (or canned) peas,  spinach, or broccoli all work great in this recipe. You can also use whole wheat or gluten free pasta, if desired. If you don’t have sour cream, substitute 1/2 cup milk, for a less creamy version. Some folks also like to add a layer of shredded cheese or some bread crumbs on top. Why not both?

  • 8 oz Field Day fusilli
  • 4 small leaves kale, chopped
  • 1 can Health Valley cream of mushroom soup
  • 1 small roasted red pepper, diced
  • 1 can tuna, drained
  • 1 cup sour cream


Heat a saucepan of water to boiling; add salt and pasta. Cook, stirring occasionally until pasta is al dente. Drain and rinse. Combine drained pasta mixture with all remaining ingredients and place in an 8″ x 8” glass baking dish. Bake at 350°F for 30 minutes. Serves 4-6.