1/4 cup dry sherry
2/3 cup milk
1 can cream of celery soup
2 tablespoons parsley flakes
10 oz frozen peas and carrots (1 1/2 to 2 cups)
2 cans tuna, drained
1/4 teaspoon curry powder (to taste)
10 oz egg noodles
2 tablespoons butter
In a large mixing bowl, combine soup, sherry, milk, parsley flakes,
vegetables, curry powder and tuna. Stir well and fold in noodles.
Blend again. Pour into well greased (Pam'd) crockpot and dot
with butter. Cover and cook on LOW for 5 to 6 hours or until
vegetables and noodles are done.
Serves 4 to 6
Can be reheated in microwave