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Tuna Noodle Casserole
20 oz Wide Egg Noodles, cooked & Drained
4 10 3/4 oz Cans, Cream of Celery Soup
2 Cups Milk
3 tbsp Dried Parsley Flakes
1 1/2 tsp Dried Marjoram
20 oz Green Peas
26 oz Canned Tuna, Drained
Thoroughly grease the inside of the slow cooker. Thoroughly combine the soup, milk, parsley flakes, marjoram, peas and tuna in a large bowl. Fold in the cooked noodles. Pour into the greased slow cooker. Cover. Cook on LOW for 7 to 9 hours.
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