Tuna Noodle Casserole

Tuna Noodle Casserole

Ingredients:
* 2 cans cream of celery soup
* 1/3 cup dry sherry
* 2/3 cup Milk
* 2 tablespoons parsley flakes
* 10 ounces frozen peas
* 2 cans tuna, drained
* 10 ounces egg noodles, cooked
* 2 tablespoons butter or margarine

Directions:
* dash curry powder (optional)
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables,
and tuna. Fold in noodles. Pour into greased Crock Pot. Dot with butter or
margarine. Cover and cook on Low 7 to 9 hours. (Cook noodles just until tender.)
TUNA SALAD CASSEROLE