TUNA NOODLE CASSEROLE #2
Regi Dean's Recipes 08/22/99
Casserole
Rival Crock-Pot cookbook
{*****}
Cans cream of celery soup	2
Dry sherry	1/3 c
Egg noodles, cooked	10 oz
Frozen mix vegetables	10 oz
Margarine	2 tb
Milk	2/3 c
Parsley flakes	2 tb
Toasted almonds	1/2 c
Tuna, drained	2 cn
{**********}
 6 Servings
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