Ingredients:
2 cans cream of celery soup
1/3 cup dry sherry
2/3 cup skim milk
2 tbsp parsley flaked
10 oz pkg frozen peas
2 cans tuna; drained
10 oz egg noodles; cooked
2 tbsp light butter
Salt and pepper to taste
Directions:
Combine cream of celery soup, sherry, milk, parsley flakes, peas and tuna. Add noodles. Add to greased crock pot. Add butter on top. Cover crock pot and cook on low for 7 to 9 hours.
Makes 4 servings. Each serving=8 points.