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Tuna Noodle Casserole
2-6 1/2 oz. cans water packed tuna, drained
2-10 3/4 oz. cans reduced sodium and fat condensed cream of mushroom soup
1 c. milk
2 T. dried parsley
1-10 oz. package frozen mixed vegetables, thawed
1-10 oz. package noodles, cooked (not overcooked, just until tender),
1/2 c. toasted sliced almonds
In a large bowl, thoroughly combine tuna, coup, milk, parsley, and vegetables. Fold in noodles. Pour into greased slow cooker. Top with almonds. Cover; cook on low 7-9 hours (high: 3-4 hours). Makes 6 servings.
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