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Crockpot Tuna Noodle Casserole




Source of Recipe


From Diana Rattray


List of Ingredients






1/4 cup dry sherry
2/3 cup Milk
2 tablespoons parsley flakes
10 ounces frozen peas and carrots, about 1 1/2 to 2 cups
2 cans tuna, drained
1/4 teaspoon curry powder, or to taste
10 ounces egg noodles, cooked until just tender
2 tablespoons butter

In a large mixing bowl, cream of celery combine soup, sherry, milk, parsley flakes, vegetables, curry powder, and tuna. Fold in noodles; mix to combine well. Pour mixture into a generously greased slow cooker.
Dot with butter. Cover and cook on Low 5 to 7 hours, until vegetables are done and noodles are tender.


Recipe