Curry Tuna and Rice Casserole

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

Directions

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.