- 1 (10.75 ounce) can cream of celery soup
- 1 cup non-fat milk
- 1 teaspoon curry powder
- 1/2 teaspoon mustard powder
- 2 cups cooked white rice
- 2 (5 ounce) cans tuna, drained
- 1 small onion, chopped
- 1/4 cup bread crumbs
- 1 tablespoon butter, melted
- 1 tablespoon dried parsley
- 3 hard-boiled eggs, sliced
- 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.
05/03/2018
recipepes.com
Curry Tuna and Rice Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
