Tuna Noodle Casserole #2 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 Cans: cream of celery soup,
1/3 cup: Dry sherry,
2/3 cup: Milk,
2 tbsp: Parsley flakes,
10 ounce: Frozen mix vegetables,
2 can: Tuna, drained
10 ounce: Egg noodles, cooked
2 tbsp: Margarine,
1/2 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
Source from luhu.jp
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
Source from luhu.jp