curry tuna and rice casserole
Ingredients
- Servings: 4
- 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 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
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 50 mins
- 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.
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