Description
A childhood favorite of rice and tuna mixed with a curry twist. Yum!
Ingredients
- 1 (10.75 ounce) can cream of celery soup
- 1 cup non-fat milk
- 1 teaspoon curry powder
- ½ teaspoon mustard powder
- 2 cups cooked white rice
- 2 (5 ounce) cans tuna, drained
- 1 small onion, chopped
- ¼ cup bread crumbs
- 1 tablespoon butter, melted
- 1 tablespoon dried parsley
- 3 hard-boiled eggs, sliced
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Mix bread crumbs
- melted butter
- and parsley in a bowl; sprinkle over tuna mixture.
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4