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
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!
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.
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.
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.
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!
* 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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