Tuna Noodle Casserole No. 2
Yield
6 servingsPrep
20 minCook
7 hrsReady
7 hrsLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cans |
soup, cream of celery
|
* |
⅓ | cup |
sherry
dry |
* |
⅔ | cups |
milk
|
|
2 | tablespoons |
parsley leaves
dried, flakes |
|
10 | ounces |
vegetables
frozen, mixed |
|
2 | cans |
tuna fish
drained, flaked |
* |
10 | ounces |
egg noodles
cooked |
|
2 | tablespoons |
butter
or margarine |
|
½ | cup |
almonds
toasted |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
soup, cream of celery
|
* |
79 | ml |
sherry
dry |
* |
158 | ml |
milk
|
|
3E+1 | ml |
parsley leaves
dried, flakes |
|
289 | ml/g |
vegetables
frozen, mixed |
|
2 | each |
tuna fish
drained, flaked |
* |
289 | ml/g |
egg noodles
cooked |
|
3E+1 | ml |
butter
or margarine |
|
118 | ml |
almonds
toasted |
* |
Directions
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles.
Pour into greased crockpot. 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.