| Tuna Noodle Casserole
Categories: Casseroles, Fish, Seafood, Slow Cooker2 cans of cream of celery soup
1 cup of dry sherry
2 cups of milk
2 tablespoons of parsley flakes
10 ounces of frozen peas
2 cans of tuna, drained
10 ounces of egg noodles, cooked
2 tablespoons butter or margarine
a dash of curry powder |
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In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased slow cooker . Dot with butter or margarine. Cover and cook on LOW 7 to 9 hours. (Cook noodles just until tender.)
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