Tuna Noodle Casserole (8 Points)

4 servings at 8 pts

2 Cans cream of celery soup

1/3 Cup dry sherry

2/3 Cup skim milk

2 Tablespoons parsley flakes

10 Ounces frozen peas

2 Cans tuna -- drained

10 Ounces egg noodles -- cooked (no yolk)

2 Tablespoons light margarine

1 Dash curry powder -- (optional)

In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased crock-pot. Dot with butter or margarine. Cover and cook on Low 7 to 9 hours. (Cook noodles just until tender. )