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Tuna Rice Casserole

From: Diamond Nuts

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Ingredients

  • ¾ cup finely diced Diamond Walnuts
  • ¾ cup packaged cornflake crumbs
  • ¼ cup melted butter
  • 2 cups cooked rice
  • 1 can (6 ½ -ounce) chunk-style, tuna, undrained
  • 1 tablespoon finely chopped onion
  • 1 can (10 ½ -ounce) cream of celery soup
  • cup milk
  • 2 eggs, beaten
  • ½ teaspoon curry powder
  • ½ teaspoon salt

Directions

Combine first 3 ingredients; set aside 3 tablespoon for topping and pack remaining into greased, 8-inch square baking pan.
Combine rice, tuna and onion; spread over crumbs.
Heat soup and milk to boiling point; slowly stir into beaten eggs; add curry powder and salt, and pour over rice and tuna mixture.
Sprinkle with reserved crumb mixture.
Bake at 350°F. for about 40 minutes.

Makes 5 to 6 servings.


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