Curry Tuna and Rice Casserole Recipe -
Curry Tuna and Rice Casserole Recipe
  • READY IN 50 mins

Curry Tuna and Rice Casserole

Recipe by  

"A childhood favorite of rice and tuna mixed with a curry twist. Yum!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2013

A very tasty tuna casserole! I would recommend you try may become part of your staple menu. I had to modify my version of this recipe but had near stellar results: I did not have cream of celery so I used cream of chicken (isn't tuna the 'chicken of the sea?'); and I did not have milk so I used 'A Taste of Thai' coconut milk. I backed off on the amount of onion (like the flavor of onion, but it is the gift that keeps on giving) while adding 7 ounces of green peas and some grating of cheddar cheese on the eggs. A fairly easy dish that does not take a lot of time or effort to concoct. Thanks to chef who contributed it!

Most Helpful Critical Review
Dec 14, 2013

I doubled the recipe and added a can of cream of mushroom instead of two can of cream of celery. I love curry, but the curry spice in this, I thought was just too much.


9 Ratings

Oct 15, 2012


Oct 20, 2013

Was good but next time I am going to use cream of chicken soup I stead. I also topped mine with cheese and added a few flavored chips to the bread crumb mixture. Over good and my kids ate it without complaint.

Apr 26, 2013

Over-all a tasty recipe although next time I would saute the onions first. The onions were still raw even after adding 10 minutes to the cooking time. I also added a sprinkle of cheddar cheese over the eggs. I will definately try it again.

Nov 10, 2013

This was really unique and delicious. My changes: cream of chicken (didn't have cream of celery), (1) 7 oz. can of tuna, and added celery salt. Will definitely be adding this to the rotation.

Nov 27, 2014

I loved this recipe. So delicious. It was a big hit with the whole family. The only change I made was to sauté the onions first and I used cream of chicken soup because I had it on hand. Definitely a keeper.

Nov 23, 2014

I have never made or even eaten tuna casserole before tonight! I looked up the recipe out of necessity (didn't grocery shop when I should have and I had tuna to work with). I modified this recipe a bit. I added chopped feozen spinach because I saw it in another recipe and I love spinach. I also added grated cheddar cheese because I noticed a commenter who said she sprinkled cheese on top, but I mixed it in with the casserole so the bread crumbs would still be on top. Because I usually don't have condensed soups on hand, I made cream of celery feom scratch with fresh celery, and I'm sure that makes the casserole even better. I was out of mustard powder, so I tried mixing in a bit of turmeric in its place. And I halved the curry powder only because curry is such a strong flavor for me. And I omitted the eggs (I was out, but I don't think I'd include them anyway). The only thing I'll do differently next time is sautee the onions before adding them to the mix so that they don't stand out so much in the finished product. My kids enjoyed it (even my very, very picky six-year-old), so I'll probably double everything except the breadcrumb topping next time, because there was room to make it deeper in my 9×13. First attempt at tuna casserole was a hit!


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  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 38 g
  • 12%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 26.8 g
  • 54%
  • Sodium
  • 754 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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