Crockpot Tuna Casserole

Crockpot Tuna Casserole

• 2 cans cream of celery soup
• 1/3 cup chicken broth
• 2/3 cup milk
• 2 tablespoons dried parsley flakes
• 1 package (10 ounces) frozen peas, thawed
• 2 (7 ounces each) cans tuna, drained
• 10 ounces medium egg noodles, cooked until just tender
• 3 tablespoons buttered bread crumbs or potato chip crumbs

Preparation:

Grease bottom and sides of the slow cooker insert (a 4 to 5-quart crockpot). 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 buttered bread crumbs or potato chip crumbs. Cover and cook on LOW for 5 to 6 hours. Serves 4 to 6.

* Diana Rattray

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