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Tuna Noodle Casserole
Ingredients
2 cans cream of celery soup
⅓ cup dry sherry
⅔ cup milk
2 tablespoons parsley flakes
10 ounces frozen peas
2 cans tuna, drained
10 ounces egg noodles, cooked
2 tablespoons butter or margarine
Pinch of curry powder (optional)
Method
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables and tuna.
Fold in noodles. Pour into greased slow cooker. Dot with butter or margarine. Cover and cook on low 7 to 9 hours. (cook noodles just until tender.)
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