Crockpot Tuna Noodle Casserolemain dish 2 cans cream of celery soup 1/3 cup dry sherry 2/3 cup milk 2 tablespoon parsley flakes 10 oz frozen mix vegetables 2 can tuna, drained 10 oz egg noodles, cooked 2 tablespoon 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. From Rival Crock-Pot cookbook, date unknown |
