Tuna noodle casserole #2

6 servings

Ingredients

Quantity Ingredient
2 Cans cream of celery soup
⅓ cup Dry sherry
⅔ cup Milk
2 tablespoons Parsley flakes
10 ounces Frozen mix vegetables
2 cans Tuna, drained
10 ounces Egg noodles, cooked
2 tablespoons Margarine
½ cup Toasted almonds

Directions

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. From Rival Crock-Pot cookbook, date unknown From: Sharon Dibble Date: 09-17-94

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