“A childhood favorite of rice and tuna mixed with a curry twist. Yum!” - by jernstatc
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 362 cal
- 18%
- Fat
- 10.9 g
- 17%
- Carbs
- 38 g
- 12%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
geodimon
"A very tasty tuna casserole! I would recommend you try it...it may become part of your staple menu. I had to modify my version of this recipe but had near stellar results: I did not have cream of cele..." See morery so I used cream of chicken (isn't tuna the 'chicken of the sea?'); and I did not have milk so I used 'A Taste of Thai' coconut milk. I backed off on the amount of onion (like the flavor of onion, but it is the gift that keeps on giving) while adding 7 ounces of green peas and some grating of cheddar cheese on the eggs. A fairly easy dish that does not take a lot of time or effort to concoct. Thanks to chef who contributed it!"
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