Curry Tuna and Rice Casserole

Curry Tuna and Rice Casserole

jernstatc

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

50 m servings 362 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 754 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

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 o...

Most helpful critical review

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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Most positive
Least positive
Newest

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 o...

Delish

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 wit...

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 o...

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 recip...

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.

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.

love this tuna casserole, as does the fam (including picky toddler) I saute the onions a bit first as I find they don't soften enough in the oven. I also use panko on top.

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. Definit...

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