Tuna Noodle Casserole No. 2

Ingredients and Instructions

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

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.