1 (8-10 oz.) pkg. noodles, cooked & drained
2 (10 oz.) cans condensed cream of celery soup
1 c. milk
1 pkg. frozen mixed vegetables, thawed
2 tbsp. parsley flakes
2 (7 oz.) cans tuna, drained
1 tsp. dried marjoram (opt.)
1/2 c. toasted sliced almonds
2 tbsp. melted butter

In a large bowl thoroughly combine soup, milk, vegetables, parsley flakes and tuna. Fold in noodles. Pour into greased crock pot. Top with almonds and butter. Cover and cook on low 8 to 10 hours (high 3 to 4 hours). 6 to 8 servings.