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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cans cream of celery soup |
1/3 cup chicken broth |
2/3 cup milk |
2 tablespoons parsley flakes |
10 ounces peas, thawed |
14 ounces of tuna, well drained |
10 ounces medium egg noodles, cooked until just tender |
3 tablespoons bread crumbs ( buttered) |
Directions:
1. Grease bottom and sides of slow cooker. In a large bowl, combine soup, chicken broth, milk, parsley, vegetables, and tuna. Fold in the cooked noodles. Pour mixture into prepared slow cooker. Top with almonds and butter. Cover and cook on LOW for 5 to 6 hours. Serves 4 to 6.
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