Recipe by jernstatc
"A childhood favorite of rice and tuna mixed with a curry twist. Yum!"
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1 (10.75 ounce) can
cream of celery soup
cooked white rice
2 (5 ounce) cans
hard-boiled eggs, sliced
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Curry Tuna and Rice Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 99
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