A childhood favorite of rice and tuna mixed with a curry twist. Yum!
Ingredients
- 1 (10.75 ounce) can cream of celery soup
- 1 cup non-fat milk
- 1 teaspoon curry powder
- ½ teaspoon mustard powder
- 2 cups cooked white rice
- 2 (5 ounce) cans tuna, drained
- 1 small onion, chopped
- ¼ cup bread crumbs
- 1 tablespoon butter, melted
- 1 tablespoon dried parsley
- 3 hard-boiled eggs, sliced
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 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.
Step 3
Mix bread crumbs, melted butter, and parsley in a bowl; sprinkle over tuna mixture.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 362 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat4g | 20% |
Cholesterol159mg | 53% |
Sodium754mg | 33% |
Total Carbohydrate38g | 14% |
Dietary Fiber2g | 6% |
Total Sugars6g | |
Protein27g | |
Vitamin C2mg | 10% |
Calcium159mg | 12% |
Iron4mg | 21% |
Potassium452mg | 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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this