Easy Tuna Noodle Casserole
This dish is a slow cooked version of classic tuna noodle casserole. Using cream of celery soup is a great shortcut to get a creamy casserole without having to create a sauce from scratch, and the toasted almonds give this meal a great crunch.
Notes
Do not overcook, cook just until noodles are tender.
Cooking MethodSlow Cooker
Ingredients
- 2 can cream of celery soup
- 1/3 cup dry sherry
- 2/3 cup milk
- 2 tablespoon parsley flakes
- 10 ounce frozen mix vegetables
- 2 can tuna, drained
- 10 ounce egg noodles, cooked
- 2 tablespoon margarine
- 1/2 cup toasted almonds
Instructions
- 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).