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

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
5 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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.

Nutrition Facts

362 calories; protein 26.8g 54% DV; carbohydrates 38g 12% DV; fat 10.9g 17% DV; cholesterol 158.9mg 53% DV; sodium 754.4mg 30% DV. Full Nutrition
Advertisement

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/29/2013
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! Read More
(13)

Most helpful critical review

Rating: 2 stars
12/15/2013
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. Read More
(1)
15 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
03/29/2013
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! Read More
(13)
Rating: 5 stars
10/15/2012
Delish Read More
(7)
Rating: 4 stars
10/20/2013
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. Read More
(2)
Advertisement
Rating: 4 stars
04/26/2013
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. Read More
(2)
Rating: 5 stars
11/10/2013
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. Read More
(1)
Rating: 4 stars
11/23/2014
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! Read More
(1)
Advertisement
Rating: 2 stars
12/14/2013
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. Read More
(1)
Rating: 5 stars
02/25/2016
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. Read More
Rating: 5 stars
11/27/2019
This is a great recipe! I usually have all the ingredients on hand so was a no brainer to try it. I made it exactly as the recipe called for the first time. But second time I did saute the onion but also added 1/2 stalk of diced celery to the saute. I added peas because we love them. next time I may saute some mushrooms too lol. The rest was same as first time. a keeper for sure! Read More
Advertisement