Curry Tuna And Rice Casserole - cooking recipe

Ingredients

1 (10.75 ounce) can cream of celery soup
1 cup non-fat milk
1 teaspoon curry powder
1/2 teaspoon mustard powder
2 cups cooked white rice
2 (5 ounce) cans tuna, drained
1 small onion, chopped
1/4 cup bread crumbs
1 tablespoon butter, melted
1 tablespoon dried parsley
3 hard-boiled eggs, sliced

Preparation

Preheat oven to 350 degrees F (175 degrees C).
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.
Mix bread crumbs, melted butter, and parsley in a bowl; sprinkle over tuna mixture.
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.