Tuna Noodle Casserole Contributed by Diane S. 1 (8-10 oz.) pkg. noodles, cooked and drained 2 (10 oz.) cans cream of celery soup 2/3 c. dry sherry or milk 1/3 c. milk 1 pkg. frozen mixed vegetables, thawed 2 tbsp. parsley flakes 2 (7 oz.) cans tuna, drained 1/2 c. toasted, sliced almonds 2 tbsp.

Grease bottom and sides of slow cooker. In a large bowl, combine soup, chicken broth, milk, parsley, vegetables, and tuna. Fold in the cooked noodles. Pour mixture into prepared slow cooker. Top with almonds and butter. Cover and cook on LOW for 5 to 6 hours. Serves 4 to 6.

Grease bottom and sides of slow cooker. In a large bowl, combine soup, chicken broth, milk, parsley, vegetables, and tuna. Fold in the cooked noodles. Pour mixture into prepared slow cooker. Top with almonds and butter. Cover and cook on LOW for 5 to 6 hours. Serves 4 to 6.

A recipe for Tuna Noodle Casserole containing dry noodles salt chopped onion can tuna peas (not drained) cream of mushroom soup soup can of water

(7 oz size) drained tuna or diced chicken, diced celery, diced onion, Butter or margarine, condensed cream of mushroom or celery soup 1 can (16 oz size) drained bean sprouts... view the recipe