->Tuna Noodle 02 <-

Yields 10 Servings

20 oz wide egg noodles, cooked and drained

4 10-3/4 oz cans cream of celery soup

2 cups milk

3 tbls dried parsley flakes

1 1/2 tsp dried marjoram

20 oz green peas

26 oz canned tuna, Drained

The noodles should be cooked only until barely tender - do not

overcook! Thoroughly grease the inside of the slow cooker. Thoroughly

combine the soup, milk, parsley flakes, marjoram, peas and tuna in

a large bowl. Fold in the cooked noodles. Pour into the greased

7 to 9 hours.