Curry Tuna and Rice Casserole
Description
A childhood favorite of rice and tuna mixed with a curry twist.
Ingredients
•
1 (10 3/4 ounce) can cream of celery soup
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1 cup non-fat milk
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1 teaspoon curry powder
•
1/2 teaspoon mustard powder
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2 cups cooked white rice
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2 (5 ounce) cans tuna, drained
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1 small onion, chopped
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1/4 cup bread crumbs
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1 tablespoon butter, melted
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1 tablespoon dried parsley
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3 hard-boiled eggs, sliced
Directions
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.