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Tuna Noodle Casserole
1 (8-10 oz.) package noodles, cooked and drained
2 (10 oz.) cans cream of celery soup
2/3 cup dry sherry or milk
1/3 cup milk
1 package frozen mixed vegetables, thawed
2 Tbsp. parsley flakes
2 (7 oz.) cans Tuna, drained
1/2 cup toasted, sliced almonds
2 Tbsp. melted butter or margarine
In a large bowl, thoroughly combine soup, sherry, milk, vegetables, parsley flakes, and Tuna. Fold in noodles (don't over cook, cook just until tender). Pour into greased slow cooker. Top with almonds and butter. Cover and cook on low 8-10 hours. (High: 3-4 hours.)
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