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Tuna Noodle Casserole

2 Cans cream of celery soup
1/3 c Dry sherry
2/3 c Milk
2 tb Parsley flakes
10 oz Frozen mix vegetables
2 cn Tuna, drained
10 oz Egg noodles, cooked
2 tb Margarine
1/2 c Toasted almonds


In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased slow cooker. Top with almonds and butter. Cover and cook on Low 7 to 9 hours. (High: 2 to 3 hours). *Do not overcook noodles-just until tender.

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