Tuna Noodle Casserole

2 (6 1/2 ounce) cans water-packed tuna, drained
2 (10 1/2 ounce) cans cream of mushroom soup
1 cup milk
2 tablespoons dried parsley
1 (10 ounce) package frozen mixed vegetables, thawed
1 (10 ounce) package noodles, cooked and drained
1/2 cup toasted sliced almonds

Combine tuna, soup, milk, parsley and vegetables.  Fold in noodles. Pour into greased slow cooker. Top with almonds.

Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours.



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