Curry Tuna and Rice Casserole


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

Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
50 mins
4 servings


  • 1 (10.75 ounce) can cream of celery soup

  • 1 cup non-fat milk

  • 1 teaspoon curry powder

  • ½ teaspoon mustard powder

  • 2 cups cooked white rice

  • 2 (5 ounce) cans tuna, drained

  • 1 small onion, chopped

  • ¼ cup bread crumbs

  • 1 tablespoon butter, melted

  • 1 tablespoon dried parsley

  • 3 hard-boiled eggs, sliced


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

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

  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.

Nutrition Facts (per serving)

362 Calories
11g Fat
38g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 362
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 159mg 53%
Sodium 754mg 33%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 6%
Total Sugars 6g
Protein 27g
Vitamin C 2mg 10%
Calcium 159mg 12%
Iron 4mg 21%
Potassium 452mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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