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Cook Time: 6 hours
Total Time: 6 hours
Ingredients:
- 1/4 cup dry sherry
- 2/3 cup Milk
- 2 tablespoons parsley flakes
- 10 ounces frozen peas and carrots, about 1 1/2 to 2 cups
- 2 cans tuna, drained
- 1/4 teaspoon curry powder, or to taste
- 10 ounces egg noodles, cooked until just tender
- 2 tablespoons butter
Preparation:
In a large mixing bowl, cream of celery combine soup, sherry, milk, parsley flakes,
vegetables, curry powder, and tuna. Fold in noodles; mix to combine well. Pour mixture into a generously greased slow cooker. Dot with butter. Cover and cook on Low 5 to 7 hours, until vegetables are done and noodles are tender.
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Tuna Recipe Index
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Seafood Recipes Index
Fish Recipes Index
Main Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
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