Curry Tuna And Rice Casserole

• 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

1. Preheat oven to 350 degrees F (175 degrees C).
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.
3. Mix bread crumbs, melted butter, and parsley in a bowl; sprinkle over tuna mixture.
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.

cream of celery soup, nonfat milk, curry powder, mustard powder, white rice, tuna, onion, bread crumbs, butter, parsley, eggs

Taken from www.allrecipes.com/recipe/229457/curry-tuna-and-rice-casserole/ (may not work)