Tuna noodle casserole #1
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
Date: Fri, 29 Mar 1996 00:37:33 -0500 From: BobbieB1@...
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: Robert Miles Date: 06-22-95 MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #90
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .