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Crockpot Recipe - TUNA NOODLE CASSEROLE

Ingredients:
2 cans cream of celery soup
1/3 cup dry sherry
2/3 cup Milk
2 tablespoons parsley flakes
10 ounces frozen peas
2 cans tuna, drained
10 ounces egg noodles, cooked
2 tablespoons butter or margarine
dash curry powder (optional)

Directions:
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased Crock Pot. Dot with butter or margarine. Cover and cook on Low 7 to 9 hours. (Cook noodles just until tender. )

General Food Recipe Tip:

Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid.