TUNA NOODLE CASSEROLE

TUNA NOODLE CASSEROLE

* 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)
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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