Curry Tuna and Rice Casserole recipe
All Recipes Seafood Fish Tuna
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
Nutrition Info
- 362.4 caloriescarbohydrate: 38 gcholesterol: 158.9 mgfat: 10.9 gfiber: 1.7 gprotein: 26.8 gsaturatedFat: 4 gservingSize: -sodium: 754.4 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Curry Tuna and Rice Casserole
Directions
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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.