1/4 cup dry sherry
2/3 cup milk
1 can cream of celery soup
2 tablespoons parsley flakes
10 oz frozen peas and carrots (1 1/2 to 2 cups)
2 cans tuna, drained
1/4 teaspoon curry powder (to taste)
10 oz egg noodles
2 tablespoons butter
In a large mixing bowl, combine soup, sherry, milk, parsley flakes,
vegetables, curry powder and tuna. Stir well and fold in noodles.
Blend again. Pour into well greased (or sprayed with Pam) crockpot
and dot with butter. Cover and cook on LOW for 5 to 6 hours or
until vegetables and noodles are done.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
1 comment:
Okay, you can reduce the calories in this and make it fairly healthy by substituting fat-free milk (dry milk works well) for the whole milk; low fat cream of celery soup for the regular version (cream of mushroom works well in this, too); and Smart Balance or another no-trans fat, low fat margarine for the butter.
Also, the remainder can be frozen, and will heat up nicely, just like a commercial frozen dinner.
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