1/3 cup dry sherry
2/3 cup skim milk
2 tablespoons parsley flaked
10 ounces frozen peas
2 cans tuna; drained
10 ounces egg noodles; cooked
2 tablespoons light butter
Salt and pepper to taste
Directions:
Combine cream of celery soup, sherry, milk.
parsley flakes, peas and tuna.
Add noodles to mixture.
Grease crock pot and place all in crock pot
add the 2 tbls. butter to top of mixture.
Cover and cook on low 7 to 9 hours.
Makes 4 servings. Each serving=8 points.
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