Ingredients

2 cans cream of celery soup
1/3 C. dry sherry
2/3 C. milk
2 Tbsp. parsley flakes
10 oz. frozen peas
2 cans tuna drained
10 oz. egg noodles cooked
2 Tbsp. butter or margarine
1 dash curry powder optional

Cooking Instructions

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.
 
 
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