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.
