Tuna Noodle Casserole
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) Method 1. In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, & tuna. 2. Fold in noodles. 3. Pour into greased Crock Pot. 4. Dot with butter or margarine. 5. Cover & cook on Low 7 to 9 hours. 6. Cook noodles just until tender. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
