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Curry Tuna and Rice Casserole
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Curry-infused tuna and rice, a nostalgic childhood delight.
Ingredients:
  • 1 (10.75 ounce) can cream of celery soup
  • 1 cup non-fat milk
  • 1 teaspoon curry powder
  • 0.5 teaspoon mustard powder
  • 2 cups cooked white rice
  • 2 (5 ounce) cans tuna, drained
  • 1 small onion, chopped
  • 0.25 cup bread crumbs
  • 1 tablespoon butter, melted
  • 1 tablespoon dried parsley
  • 3 hard-boiled eggs, sliced
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect baking temperature.
  • Combine cream of celery soup, milk, curry powder, and mustard powder in a large bowl. Fold in rice, tuna, and onion, then transfer the mixture to a casserole dish.
  • Combine bread crumbs, rich melted butter, and fragrant parsley in a bowl; then sprinkle over the flavorful tuna mixture.
  • Bake the casserole in a preheated oven until the bread crumb mixture turns golden brown, for approximately 25 minutes. Then, top it with sliced eggs and bake for an additional 5 minutes. Allow the casserole to cool for 5 minutes before serving.

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