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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) Method: In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased crock pot. Dot with butter or margarine. Cover and cook on Low 7 to 9 hours. (Cook noodles just until tender.) |
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