Curry Tuna and Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 |
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 |
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.
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