- 2 (6 1/2 oz.) cans water-packed tuna, drained
- 2 (10 1/2 oz.) cans cream of mushroom soup
- 1 cup milk
- 2 tablespoons dried parsley
- 1 (10 oz.) pkg. frozen mixed vegetables, thawed
- 1 (10 oz.) pkg. noodles, cooked and drained
- 1/2 toasted sliced almonds
Combine tuna, soup, milk, parsley and vegetables. Fold in noodles. Pour into greased slow cooker. Top with almonds. Cover. Cook on low 7 to 9 hours, or high 3 to 4 hours.
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