Best 7 Curry Tuna And Rice Casserole Recipes

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Curry tuna and rice casserole is a delectable dish that combines the robust flavors of curry with the delicate taste of tuna, all while showcasing the versatility of rice. This flavorful and easy-to-make casserole is a perfect weeknight meal, providing a hearty and satisfying dinner option for families on the go. With its blend of spices, vegetables, and tender fish, this dish offers a culinary journey that tantalizes the taste buds and leaves you craving for more. Join us as we explore the delightful world of curry tuna and rice casserole, discovering the secrets behind this delectable dish and inspiring you to create your own culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

SIMPLE TUNA CURRY WITH RICE



Simple Tuna Curry With Rice image

Make and share this Simple Tuna Curry With Rice recipe from Food.com.

Provided by Kate S.

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups uncooked rice
1/4 cup butter (or use oil drained from canned tuna)
1/4 large onion, minced
2 garlic cloves, minced
1/2 red bell peppers (optional) or 1/2 green bell pepper, diced (optional)
1/2 teaspoon salt
1 -3 teaspoon curry powder
1/4 cup flour
2 cups milk (or coconut milk)
1 (6 ounce) can tuna or 2 (6 ounce) cans tuna

Steps:

  • Start the rice cooking.
  • Over low to moderate heat, saute onion, garlic, and your vegetable of choice in butter. (If you use tuna packed in oil, you can drain the oil and use that to saute the onions.)
  • Season with salt and curry powder and continue to saute until veggies are tender.
  • Stir flour into vegetables until it coats them and combines with the butter/oil.
  • Over moderate heat, add enough of the milk to cover the vegetables, and stir to create a smooth sauce. As the milk begins to heat, the butter/flour mixture that was coating the vegetables will begin to blend with and thicken the milk. Once it becomes thick, add half of the remaining milk, and continue stirring until it again heats to the thickening point. Then add the rest of the milk, stir again, and allow to come to the thickening point for the last time. (This process is a bit difficult to describe, but not hard to do. Adding the milk at little at a time and stirring to keep it smooth as you go keeps the sauce from forming lumps and prevents scorching. You can also do this step over low heat, in which case you don't have to stand right over the pot stirring constantly, but it's still good to add the milk in stages, and stir regularly.).
  • Once the sauce is heated, add the tuna, and bring back to simmering. If the tuna is packed in oil, drain the oil (which you may have used in step one). If it's packed in water, you can just dump the whole can into the sauce, water and all.
  • Serve tuna curry over rice. A green veggies side is nice (steamed asparagus or broccoli, cucumbers in vinaigrette, green salad, or peas).

Nutrition Facts : Calories 628, Fat 18.8, SaturatedFat 10.8, Cholesterol 63.7, Sodium 470.4, Carbohydrate 90.7, Fiber 1.9, Sugar 0.5, Protein 21.6

CURRY TUNA AND RICE CASSEROLE



Curry Tuna and Rice Casserole image

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

Provided by Jeff Ernst

Categories     Seafood     Fish     Tuna

Time 50m

Yield 4

Number Of Ingredients 11

1 (10.75 ounce) can cream of celery soup
1 cup non-fat milk
1 teaspoon curry powder
½ teaspoon mustard powder
2 cups cooked white rice
2 (5 ounce) cans tuna, drained
1 small onion, chopped
¼ cup bread crumbs
1 tablespoon butter, melted
1 tablespoon dried parsley
3 hard-boiled eggs, sliced

Steps:

  • 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.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 38 g, Cholesterol 158.9 mg, Fat 10.9 g, Fiber 1.7 g, Protein 26.8 g, SaturatedFat 4 g, Sodium 754.4 mg, Sugar 5.6 g

TUNA AND RICE CASSEROLE



Tuna and Rice Casserole image

This recipe contains one of my favorite combinations, broccoli and rice, so I make it often.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 11

1 small onion, chopped
1-1/2 teaspoons vegetable oil
2/3 cup water
3 tablespoons Homemade Cream-Style Soup Mix
3/4 cup frozen chopped broccoli, thawed
1 can (6 ounces) tuna, drained and flaked
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon lemon-pepper seasoning
1-1/2 cups cooked rice
2 tablespoons slivered almonds, toasted

Steps:

  • In a small skillet, saute onion in oil until tender. In a microwave-safe dish, whisk together water and soup mix. Microwave, uncovered, on high for 1-1/2 to 2 minutes, whisking occasionally. Add soup to sauteed onions. Stir in the broccoli, tuna, milk, salt and lemon-pepper; bring to a boil. Reduce heat; simmer for 5 minutes or until broccoli is tender. Stir in rice. Cook and stir 2-3 minutes longer or until heated through. Sprinkle with almonds.

Nutrition Facts :

TUNA RICE CASSEROLE



Tuna Rice Casserole image

A nice quick and easy recipe for tuna. It makes a wonderfully light lunch...easily doubled.

Provided by TOPPER2

Categories     Seafood     Fish     Tuna

Time 30m

Yield 2

Number Of Ingredients 9

1 ½ cups instant rice
1 ½ cups water
1 clove garlic, minced
2 tablespoons finely chopped onion
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 (5 ounce) can tuna, drained
½ cup mozzarella cheese, shredded
¼ cup tomatoes, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, mix water, garlic, onion, salt and black pepper. Cover and bring to a boil. Let boil for 1 minute, then stir in the rice. Cover and remove from heat. Let stand for 5 minutes.
  • Line the bottom of a 9x5 inch loaf pan with half of the rice. Top with drained tuna, cheese, tomatoes and the remaining rice.
  • Bake in a preheated oven for 20 minutes.

Nutrition Facts : Calories 426.2 calories, Carbohydrate 61.9 g, Cholesterol 37 mg, Fat 5.8 g, Fiber 2 g, Protein 28.9 g, SaturatedFat 3.1 g, Sodium 802.1 mg, Sugar 1.4 g

TUNA CURRY ON RICE



Tuna Curry on Rice image

I first made this on 1/15/03. It's surprisingly good and very easy to make. Also very easy on the wallet!

Provided by byZula

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

4 tablespoons butter or 4 tablespoons margarine
1/2 cup chopped onion
1 tablespoon all-purpose flour
3/4 cup water
1 -2 tablespoon curry powder, to taste
1/4 cup half-and-half
2 (6 1/2 ounce) cans tuna, well drained
3 cups cooked rice
1 tablespoon chopped parsley
salt, to taste
pepper, to taste
cumin, to taste
garlic powder, to taste
chutney
peanuts
coconut

Steps:

  • Melt butter in saucepan; add onion.
  • Saute until golden.
  • Stir in flour.
  • Cook until bubbly.
  • Gradually add water, cooking and stirring until smooth.
  • Blend in curry powder, seasonings and half-and-half.
  • Cook, stirring, for 1 minute.
  • Gently add tuna and simmer 5 minutes longer.
  • Spoon over hot cooked rice and sprinkle with parsley.
  • Serve with small bowls of the above condiments.

CURRY-TUNA CASSEROLE



Curry-Tuna Casserole image

Tuna casserole takes on a whole new flavor when you add curry powder to the mix! Sprinkle this one with slivered almonds to serve six lucky guests.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients 9

1/2 cup MIRACLE WHIP Dressing
1/2 cup milk
1 Tbsp. curry powder
2 cups small pasta shells, cooked
1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses
2 cans (5 oz. each) chunk light tuna in water, drained, flaked
1/2 cup frozen peas
1/2 cup sliced fresh mushrooms
1/4 cup slivered almonds

Steps:

  • Heat oven to 350°F.
  • Mix dressing, milk and curry powder until blended. Combine all remaining ingredients except nuts in large bowl. Add dressing mixture; mix lightly.
  • Spoon into 2-qt. casserole sprayed with cooking spray; top with nuts.
  • Bake 35 min. or until heated through.

Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g

CATFISH CURRY



Catfish Curry image

If you've never tried it, or you eat it infrequently, I strongly encourage you to try your hand at cooking this very versatile fish. I promise you that when properly prepared, catfish is "off the hook!" Try this curry recipe as an example.

Provided by Adrian Miller

Categories     Main Dish Catfish

Time 55m

Yield 4

Number Of Ingredients 9

2 pounds catfish fillets
4 cups water
2 medium onions, finely chopped
salt and ground black pepper to taste
2 tablespoons all-purpose flour
2 teaspoons curry powder
2 tablespoons butter, at room temperature
1 tablespoon chopped fresh parsley
4 cups hot cooked rice

Steps:

  • Rinse fillets under cold water and cut into 2-inch pieces.
  • Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
  • Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
  • Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
  • Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
  • Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.

Nutrition Facts : Calories 602.5 calories, Carbohydrate 53.3 g, Cholesterol 121.9 mg, Fat 23.7 g, Fiber 2 g, Protein 40.8 g, SaturatedFat 7.8 g, Sodium 173.2 mg

Tips:

  • Use canned tuna that is packed in water instead of oil. This will help to reduce the amount of fat in the casserole.
  • Add vegetables to the casserole to boost its nutritional value. Broccoli, carrots, and celery are all good options.
  • Use a low-sodium curry powder to control the sodium content of the casserole. You can also add other spices, such as paprika, cumin, and garlic powder, to taste.
  • Use brown rice instead of white rice for a healthier option. Brown rice is a whole grain that is higher in fiber and nutrients than white rice.
  • Top the casserole with shredded cheese before baking it. This will give the casserole a golden brown crust.

Conclusion:

Curry tuna and rice casserole is a quick and easy meal that is perfect for busy weeknights. It is also a budget-friendly meal that can be made with ingredients that you probably already have on hand. This casserole is a great way to use up leftover tuna, and it is also a good way to get your kids to eat vegetables.

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