Yield: 6 servings
Measure | Ingredient |
---|---|
2 \N | 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 |
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