Crock-Pot Tuna Noodle Casserole

By longhornfans

Ingredients

• 2 cans cream of celery soup
• 1/3 cup dry sherry
• 2/3 cup Milk
• 2 tablespoons parsley flakes
• 10 ounces frozen peas
• 2 cans tuna, drained
• 10 ounces egg noodles, cooked
• 2 tablespoons butter or margarine
• dash curry powder (optional)

Details

Adapted from my-crockpot-recipes.com

Preparation

Step 1

1. In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna.

2. Fold in noodles.

3. Pour into greased Crock Pot.

4. Dot with butter or margarine.

5. Cover and cook on Low 7 to 9 hours. Cook noodles just until tender. )