Curry Tuna and Rice Casserole

Curry Tuna and Rice Casserole

by Brent Lee 6 months ago
4.2 (9)
30 minutes
362.4 kcal
38 g carbs
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
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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. 3. Mix bread crumbs, melted butter, and parsley in a bowl; sprinkle over tuna mixture.
  4. 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.
Nutrition Facts
serving: 4 servings
calories: 362.4 kcal
carbohydrates: 38 g
protein: 26.8 g
saturated fat: 4 g
cholesterol: 158.9 mg
sodium: 754.4 mg
fiber: 1.7 g
sugar: 5.6 g
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