A childhood favorite of rice and tuna mixed with a curry twist. Yum!
Ingredients
- cream of celery soup: 1 can (10.75 ounce can)
- non-fat milk: 1 cup
- curry powder: 1 tsp
- mustard powder: 0.5 tsp
- white rice: 2 cups (cooked)
- tuna: 2 cans (5 ounce cans, drained)
- onion: 1 piece (chopped)
- bread crumbs: 0.25 cup
- butter: 1 Tbsp (melted)
- parsley: 1 Tbsp (dried)
- hard-boiled eggs: 3 piece (sliced)
Metric Conversion
Stages of cooking
-
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.
