Kale and Carrot Casserole ( with or without tuna)

I belong to a wonderful local CSA where I get all kinds of organic vegetables all through the fall and winter months. Since I get only seasonal vegetables through the CSA, I often have to be inventive with how I can make my kids eat those veggies over and over again. I was really thrilled with this recipe that I threw together last week. The recipe is based on a superb recipe for a tuna fish pie that my mother makes ( which Ill blog very soon).

This dish can be made with just veggies or you can add tuna fish to if you would like. I made it with Tuna and my kids loved it.


Serves 6 people


3 medium-sized carrots peeled and shredded

2 cups of finely chopped kale

1 packet of wide egg noodles or curly pasta cooked according to directions.

5-6 red or white potatoes boiled

1/4 cup milk

2 cans of tuna fish

1 stalk of celery chopped fine

1 small onion chopped fine

5 tablespoons of mayonnaise

2 cups of grated cheese ( I used a four cheese mix – you can use any cheese that melts well)

3 tablespoons of olive oil


Pasta/ Wide Egg Noodles

  • Cook the pasta/ noodles according to directions and drain.
  • Mix with 1 tablespoon of olive oil and set aside.


  • Heat 2 tablespoons of olive oil in a wok or frying pan on medium heat.
  • Add the chopped kale to the pan and cook it covered for about 5 minutes. (kale takes a long time to soften – keep an eye on the pan to make sure the kale doesn’t begin to burn)
  • Add the shredded carrots to the pan and mix well.
  • Cover and cook for 5-6 minutes till the carrots are softened.
  • Add salt and pepper and set aside


  • Mash the boiled potatoes with the 1/4 cups of milk till a smooth consistency is reached.
  • Add salt to taste.
  • Set aside.

Tuna Fish: ( vegetarians can skip this step)

  • Place the tuna fish in a bowl.
  • Add the finely chopped onions and celery to the tuna.
  • Add the cooked carrots and kale mixture to the tuna.
  • Add the mayonnaise to this and mix it all very well.
  • Set aside.

Putting it all together:

  • Pre-heat the oven to 325°F.
  • In a casserole dish or a 9X13 Pyrex dish place the pasta/ noodles as the base layer of the casserole.
  • Put the tuna fish on top of the pasta layer.
  • Put mashed potatoes as the next layer.

  • Sprinkle generous amounts of cheese to top of the casserole.
  • Cover lightly with foil and bake for 25-30 minutes until cheese melts and the casserole is heated through.
  • Serve immediately.

One thought on “Kale and Carrot Casserole ( with or without tuna)

  1. Pingback: My Healthy Cooking Coach Ds Review  | About Food and Diet

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