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Tuna Noodle Casserole No2

Ingredients
 

2 cans cream of celery soup
1/3 cup dry sherry
2/3 cup milk
2 tbsp parsley flakes
10 oz frozen mix vegetables
2 can tuna, drained
10 oz egg noodles, cooked
2 tbsp margarine
1/2 cup toasted almonds




 
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Preparation
 
In a large bowl, thoroughly combine soup, sherry, milk, parsley
flakes, vegetables, and tuna. Fold in noodles. Pour into greased
CROCK-POT. 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. From Rival Crock-Pot cookbook, date unknown

 

 
Servings: 6

 

 

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