MomsMenu.com Recipe Finder Tuna Noodle Casserole

2 cans lower fat cream of mushroom soup
1/3 cup dry sherry
2/3 cup milk
2 tablespoons parsley flakes
10 ounces frozen peas and carrots
2 cans tuna, water pack -- drained
10 ounces egg noodles -- cooked

In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased crock pot. Cover and cook on Low 7 to 9 hours. (High: 2 to 3 hours).

Contributor's note: Do not overcook noodles - boil until al'dente - just until tender.

Makes 8 servings

Per serving: 1422 Calories (kcal); 19g Total Fat; (12% calories from fat); 55g Protein; 242g Carbohydrate; 291mg Cholesterol; 371mg Sodium
Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates