Recipe| 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.
|
|