Combine cooked rice, hard-boiled eggs, chopped parsley, chopped green pepper, and chopped onion in a bowl.

Drain the tuna and add it to the rice mixture.

In a separate saucepan, dissolve curry powder in warmed cream of mushroom soup and milk.

Pour the soup mixture over the rice and tuna mixture.

Add sherry or lemon juice to the casserole.

Pour mixture in to a greased casserole dish.

Top the dish with buttered bread crumbs or cracker crumbs.

Cover casserole dish.

Bake in a preheated oven at 350°F (175°C) for 1 hour, or until heated through and bubbly.