Tuna Noodle Casserole No. 2

• 2 each soup, cream of celery cans
• 13 cup sherry dry
• 23 cups milk
• 2 tablespoons parsley leaves dried, flakes
• 10 ounces vegetables frozen, mixed
• 2 each tuna fish canned, drained, flaked
• 10 ounces egg noodles cooked
• 2 tablespoons butter or margarine
• 1/2 cup almonds toasted

1. In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna.
2. Fold in noodles.
3. Pour into greased crockpot.
4. Top with almonds and butter.
5. Cover and cook on Low 7 to 9 hours.
6. (High: 2 to 3 hours).
7. Do not overcook noodles-just until tender.
8. Or bake at 350F (180C) F oven for 30 minutes.

cream of celery cans, sherry dry, milk, parsley, vegetables, fish, egg noodles, butter, almonds

Taken from recipeland.com/recipe/v/tuna-noodle-casserole-no-2-2411 (may not work)