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Curry Tuna and Rice Casserole

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

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

Instructions :

Prep : 15M	Cook : 4M	Ready in : 50M

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.