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Tuna Noodle Casserole No. 2
| Ingredients | |||
| 2 | each | cream of celery soup, cans | |
| 1/3 | cup | sherry, dry | |
| 2/3 | cup | milk | |
| 2 | tablespoon | parsley, dried, flakes | |
| 10 | oz | vegetables, frozen, mixed | |
| 2 | each | tuna, canned, drained, flaked | |
| 10 | oz | egg noodles, cooked | |
| 2 | tablespoon | butter, or margarine | |
| 1/2 | 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. | |||
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