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Ingredients:
- 2 cans cream of celery soup
- 1/3 cup chicken broth
- 2/3 cup milk
- 2 tablespoons dried parsley flakes
- 1 package (10 ounces) frozen peas, thawed
- 2 (7 ounces each) cans tuna, drained
- 10 ounces medium egg noodles, cooked until just tender
- 3 tablespoons buttered bread crumbs or potato chip crumbs
Preparation:
Grease bottom and sides of the slow cooker insert (a 4 to 5-quart crockpot).
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 buttered bread crumbs or potato chip crumbs. Cover and cook on LOW for 5 to 6 hours. Serves 4 to 6.
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Tuna Recipe Index
Fresh Tuna Recipes
Tuna Casserole Recipes
Seafood Recipes Index
Fish Recipes Index
Main Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
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