Curried Tuna and Rice Bake

Name: Curried Tuna and Rice Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup 1% Low-Fat Milk; 0.25 cup Bread Crumbs; 1 tbsp Butter; 2 whole Canned Tuna; 1 whole Cream of Celery Soup; 1 tsp Curry Powder; 1 tbsp Dried Parsley; 0.5 tsp Dry Mustard; 3 whole Hard-Boiled Eggs; 1 whole Onion; 2 cups White Rice

Dinner 🍽️Lunch 🥪 American Comfort-Food Pescatarian 🐟

Curried Tuna and Rice Bake layers tender white rice with flaky tuna in a creamy, lightly spiced sauce that carries warm curry and mustard notes. Hard‑boiled egg slices add richness, while a parsley-studded breadcrumb topping bakes to a crisp finish. Serve this comforting casserole for a cozy weeknight dinner or a potluck where nostalgic flavors shine.

Prep15 mins
Cook30 mins
Serves4
DifficultyEasy

1

Preheat the oven to 350 degrees F (175 degrees C).
2

Combine the cream of celery soup, milk, curry powder, and mustard powder in a large bowl. Stir the rice, tuna, and onion into the soup mixture; transfer the mixture to a casserole dish.
3

Combine the bread crumbs, melted butter, and parsley in a bowl; sprinkle the mixture over the tuna mixture.
4

Bake the casserole in the preheated oven until the bread crumb topping is golden brown, about 25 minutes; top with the sliced eggs and return to the oven to bake for another 5 minutes. Let the casserole cool for 5 minutes before serving.