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Ingredientes
- Cans cream of celery soup 2
- Dry sherry 1/3 c
- Egg noodles, cooked 10 oz
- Frozen mix vegetables 10 oz
- Margarine 2 tb
- Milk 2/3 c
- Parsley flakes 2 tb
- Toasted almonds 1/2 c
- Tuna, drained 2 cn
Direcciones
- In a large bowl, thoroughly combine soup, sherry, milk, parsley
- flakes, vegetables, and tuna. Fold in noodles. Pour into greased
- CROCK-POT. Top with almonds and butter. Cover and cook on Low 7 to 9 hours. (High: 2 to 3 hours). *Do not overcook noodles-just until
- tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 6 servings | |
| Calories 156 | |
| Calories from Fat 76 | 49% |
| Total Fat 8.73g | 11% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.7g | |
| Cholesterol 8mg | 3% |
| Sodium 426mg | 18% |
| Potassium 224mg | 6% |
| Total Carbs 13.67g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.26g | 2% |
| Protein 3.82g | 6% |
