Curry Tuna and Rice Casserole

Name: Curry Tuna and Rice Casserole
Total time: 50
Yield: 4
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

Recipe by Jeff Ernst from allrecipes.com

50 Mins.

Ingredients

4 servings

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1 (10.75 ounce) can cream of celery soup
•

1 cup non-fat milk
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1 teaspoon curry powder
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½ teaspoon mustard powder
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2 cups cooked white rice
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2 (5 ounce) cans tuna, drained

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1 small onion, chopped
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¼ cup bread crumbs
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1 tablespoon butter, melted
•

1 tablespoon dried parsley
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3 hard-boiled eggs, sliced

Instructions

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.