Curry Tuna and Rice Casserole

Curry Tuna and Rice Casserole

6 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  jernstatc

“A childhood favorite of rice and tuna mixed with a curry twist. Yum!”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  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. Mix bread crumbs, melted butter, and parsley in a bowl; sprinkle over tuna mixture.
  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.

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Reviews (6)

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A very tasty tuna casserole! I would recommend you try 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 celery 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!



Was good but next time I am going to use cream of chicken soup I stead. I also topped mine with cheese and added a few flavored chips to the bread crumb mixture. Over good and my kids ate it without complaint.

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Amount Per Serving (4 total)

  • Calories
  • 362 cal
  • 18%
  • Fat
  • 10.9 g
  • 17%
  • Carbs
  • 38 g
  • 12%
  • Protein
  • 26.8 g
  • 54%
  • Cholesterol
  • 176 mg
  • 59%
  • Sodium
  • 754 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Tuna Ring Casserole


next recipe:

Tuna Rice Puff