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Ingredients
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1 (10.75 ounce) can cream of celery soup
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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
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1 tablespoon dried parsley
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3 hard-boiled eggs, sliced
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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Mix bread crumbs, melted butter, and parsley in a bowl; sprinkle over tuna mixture.
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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 (per serving)
362 | Calories |
11g | Fat |
38g | Carbs |
27g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 362 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 4g | 20% |
Cholesterol 159mg | 53% |
Sodium 754mg | 33% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 2g | 6% |
Total Sugars 6g | |
Protein 27g | 54% |
Vitamin C 2mg | 2% |
Calcium 159mg | 12% |
Iron 4mg | 21% |
Potassium 452mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.