Curried Tuna Casserole
|Curry powder||1 1⁄2 Teaspoon|
|Canned cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Canned tuna||13 Ounce, drained (2 Cans, 6 1/2 Ounce Each)|
|Cooked rice||2 1⁄2 Cup (40 tbs)|
|Canned onions||8 Ounce, drained and halved (1 Can)|
Heat oven to 350°.
Brown butter and curry powder in small skillet.
Mix with soup, milk, tuna, rice, and onions.
Pour into 2-qt casserole.
Bake uncovered 30 min.
Quickly top with a design of Curry Condiments—sieved hard-cooked egg yolks, chopped peanuts, plumped currants, crabapple jelly, sliced green onions, and crumbled bacon.