Ingredients
- 2 cream of celery soup
- 2 tuna
- 10 oz vegetables
- 5/8 cup milk
- 3/8 cup sherry
- 10 oz egg noodles
- 1/2 cup almonds
- 2 tablespoon butter
- 2 tablespoon parsley
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.
