Tuna Noodle Casserole No. 2
127
A scrumptious tuna casserole that's perfect to take with you to the next family gathering!
Ingredients
| 2 | cans |
soup, cream of celery
|
* |
| ⅓ | cup |
sherry
dry |
* |
| ⅔ | cups |
milk
|
|
| 2 | tablespoons |
parsley leaves
dried, flakes |
|
| 10 | ounces |
vegetables
frozen, mixed |
|
| 2 | cans |
tuna fish
drained, flaked |
* |
| 10 | ounces |
egg noodles
cooked |
|
| 2 | tablespoons |
butter
or margarine |
|
| ½ | cup |
almonds
toasted |
* |
Directions
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles.
Pour into greased crockpot. 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.
