Tuna Noodle Casserole

A break from the traditional tuna casserole.

2 cans cream of celery soup
1/3 c. dry sherry
2/3 c. milk
2 tbsp. parsley flakes
10 oz. frozen peas

2 cans tuna, drained
10 oz. egg noodles, cooked
2 tbsp. butter or margarine
1 dash curry powder (optional)

In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tune. 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.)

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