Name: Curry Tuna and Rice Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Cream of celery soup - 1 (10.75 ounce) can; Non-fat milk - 1 cup; Curry powder - 1 teaspoon; Mustard powder - ½ teaspoon; Cooked white rice - 2 cups; Tuna, drained - 2 (5 ounce) cans; Onion, chopped - 1 small; Bread crumbs - ¼ cup; Butter, melted - 1 tablespoon; Dried parsley - 1 tablespoon; Hard-boiled eggs, sliced - 3

Ingredients for - Curry Tuna and Rice Casserole

1. Cream of celery soup 1 (10.75 ounce) can

2. Non-fat milk 1 cup

3. Curry powder 1 teaspoon

4. Mustard powder ½ teaspoon

5. Cooked white rice 2 cups

6. Tuna, drained 2 (5 ounce) cans

7. Onion, chopped 1 small

8. Bread crumbs ¼ cup

9. Butter, melted 1 tablespoon

10. Dried parsley 1 tablespoon

11. Hard-boiled eggs, sliced 3

How to cook deliciously - Curry Tuna and Rice Casserole

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

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 . Stage

Mix bread crumbs, melted butter, and parsley in a bowl; sprinkle over tuna mixture.

4 . Stage

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.