Curry Tuna and Rice Casserole

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 2 mins In a large bowl, whisk together the cream of celery soup, non-fat milk, curry powder, and mustard powder until smooth. (2 minutes)

Recipe View 3 mins Gently fold in the cooked white rice, drained tuna, and finely chopped onion into the soup mixture until evenly combined. (3 minutes)

Recipe View 1 mins Transfer the tuna and rice mixture to a greased 9x13 inch casserole dish. (1 minute)

Recipe View 2 mins In a separate small bowl, combine the panko bread crumbs, melted butter, and chopped fresh parsley. Mix well until the bread crumbs are evenly coated. (2 minutes)

Recipe View 1 mins Sprinkle the bread crumb mixture evenly over the top of the tuna and rice casserole. (1 minute)

Recipe View 25 mins Bake in the preheated oven for 25 minutes, or until the bread crumb topping is golden brown and the casserole is heated through and bubbly. (25 minutes)

Recipe View 2 mins Remove the casserole from the oven and arrange the sliced hard-boiled eggs decoratively over the top. (2 minutes)

Recipe View 5 mins Return the casserole to the oven and bake for an additional 5 minutes, or until the eggs are warmed through. (5 minutes)

Recipe View 5 mins Let the casserole cool for 5 minutes before serving. This allows the flavors to meld and the casserole to set slightly. (5 minutes)