Crockpot tuna noodle casserole
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