Tuna Noodle Casserole II
Source of Recipe
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Yields 10 Servings
20 oz wide egg noodles, cooked and drained
4 10-3/4 oz cans cream of celery soup
2 cups milk
3 tbls dried parsley flakes
1 1/2 tsp dried marjoram
20 oz green peas
26 oz canned tuna, Drained
The noodles should be cooked only until barely tender - do not
overcook! Thoroughly grease the inside of the slow cooker. Thoroughly
combine the soup, milk, parsley flakes, marjoram, peas and tuna in
a large bowl. Fold in the cooked noodles. Pour into the greased
slow cooker. Cover. Cook on LOW for 7 to 9 hours.
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