What You Need
• 2 cans cream of celery soup
• 1/3 cup dry sherry
• 2/3 cup milk
• 2 tablespoons parsley flakes
• 10 ounces frozen peas
• 2 cans tuna, drained
• 10 ounces egg noodles, cooked
• 2 tablespoons butter or margarine
• Dash curry powder

What To Do
1. Cook noodles according to package instructions, until just tender.

2. In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna.

3. Fold in noodles. Pour into greased crockpot.

4. Dot with butter or margarine. Cover and cook on low 7 to 9 hours.