| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 2 |
cn |
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 |
INSTRUCTIONS
Date: Fri, 29 Mar 1996 00:37:33 -0500
From: BobbieB1@aol.com
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes,
vegetables, and tuna. Fold in noodles. Pour into greased CROCK-POT. 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. From Rival Crock-Pot
cookbook, date unknown From: Robert Miles Date: 06-22-95
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #90
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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