Curry Tuna and Rice Casserole Recipe

Curry Tuna and Rice Casserole Recipe

  • 1 (10.75 ounce) can cream of celery soup
  • 1 cup non-fat milk
  • 1 teaspoon curry powder
  • 1/2 teaspoon mustard powder
  • 2 cups cooked white rice
  • 2 (5 ounce) cans tuna, drained
  • 1 small onion, chopped
  • 1/4 cup bread crumbs
  • 1 tablespoon butter, melted
  • 1 tablespoon dried parsley
  • 3 hard-boiled eggs, sliced
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix cream of celery soup, milk, curry powder, and mustard powder in a large bowl. Stir rice, tuna, and onion into the soup mixture; transfer to a casserole dish.
  3. Mix bread crumbs, melted butter, and parsley in a bowl; sprinkle over tuna mixture.
  4. Bake casserole in preheated oven until bread crumb mixture is golden brown, about 25 minutes; top with sliced eggs and return to over to bake another 5 minutes. Let casserole cool 5 minutes before serving.
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