Curry Tuna and Rice Casserole Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by jernstatc
Reviewed: Oct. 15, 2012
Delish
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Cooking Level: Beginning

Home Town: San Jose, California, USA
Living In: Olympia, Washington, USA

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Reviewed: Nov. 9, 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.
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Photo by Renee O'Connor

Cooking Level: Intermediate

Home Town: Shreveport, Louisiana, USA
Living In: Bothell, Washington, USA

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Reviewed: Mar. 29, 2013
A very tasty tuna casserole! I would recommend you try it...it 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!
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Photo by geodimon
Living In: Madison, Wisconsin, USA
Reviewed: 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.
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Reviewed: 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.
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Reviewed: 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.
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Photo by Misty Smith

Cooking Level: Beginning

Living In: Lebanon, Missouri, USA

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