Tuna Noodle Casserole
Source of Recipe
www
Yield: 6 servings
2 cans cream of celery soup
1/3 cup dry sherry
2/3 cup milk
2 tb parsley flakes
10 oz frozen mix vegetables
2 cans tuna, drained
10 oz egg noodles, cooked
2 tb margarine
1/2 cup toasted almonds
In a large bowl, thoroughly combine soup, sherry, milk, parsley
flakes, vegetables, and tuna. Fold in noodles. Pour into greased
CROCK-POT. Top with almonds and butter. Cover and cook on Low 7
to 9 hours. (High: 2 to 3 hours). *Do not overcook noodles-just
until tender.
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