Curry Tuna and Rice Casserole

Ingredients

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

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 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. 3

   Mix bread crumbs, melted butter, and parsley in a bowl; sprinkle over tuna mixture.

4. 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.