2 tablespoons butter or margarine
1 1/2 teaspoons curry powder
1 can (10 1/2 ounces) condensed cream of mushroom soup
3/4 cup milk
2 1/2 cups cooked rice
2 cans (6 1/2 ounces each) tuna, drained
1 can (8 ounces) whole onions, drained and halved

Heat oven to 350°. In large skillet, brown butter and curry powder. Mix in remaining ingredients; pour into ungreased 2 quart casserole. Bake uncovered 30 minutes. Top with Curry Condiments: sieved hard-cooked egg yolks, chopped peanuts, currants, crab apple jelly, sliced green onions, crumbled crisply fried bacon. 6 servings.

1 small onion, thinly sliced
1 tablespoon salad oil
1 package (10 ounces) frozen mixed vegetables
1/2 cup water
3 cups cooked rice (without salt)
2 cans (6 1/2 ounces each) tuna drained
1 cup thinly sliced celery
1/4 cup soy sauce

In large skillet, cook and stir onion in oil until tender. Add frozen vegetables and water; heat to boiling. Reduce heat; cover and simmer 5 to 10 minutes or until vegetables are tender. Stir in remaining ingredients; heat through. 6 to 8 servings.

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