Tuna Noodle Casserole
Contributed by Diane S.

1 (8-10 oz.) pkg. noodles, cooked and drained
2 (10 oz.) cans cream of celery soup
2/3 c. dry sherry or milk
1/3 c. milk
1 pkg. frozen mixed vegetables, thawed
2 tbsp. parsley flakes
2 (7 oz.) cans tuna, drained
1/2 c. toasted, sliced almonds
2 tbsp. melted butter or margarine

In a large bowl, thoroughly combine soup, sherry, milk, vegetables, parsley
flakes, and tuna. Fold in noodles (don't over cook, cook just until
tender). Pour into greased crock pot. Top with almonds and butter. Cover
and cook on low 8-10 hours. (High: 3-4 hours.) Serves 6-8.