Tuna Noodle Cups Recipe

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Older kids can get a jump on preparing dinner by stirring up these miniature tuna casseroles. "Or serve them for brunch with fresh fruit, a tossed salad and rolls," recommends Marlene Pugh of Fort McMurray, Alberta.

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Tuna Noodle Cups Recipe

Prep: 30 min. Bake: 30 min.

Yield: 18 Servings

30 30 60

Ingredients

8 ounces medium egg noodles
2 cups frozen peas and carrots
1 small onion, finely chopped
1 can (6-1/2 ounces) tuna, drained
2 cups (8 ounces) shredded cheddar cheese
3 eggs
1 can (12 ounces) evaporated milk
1/2 cup water

Directions

Cook noodles according to package direction's drain and place in a large bowl. Add the peas and the carrots, onion, tuna and cheese. In a small bowl, whisk the eggs, milk and water; stir into noodle mixture. Spoon into greased muffin cups.
Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool for 5 minutes; loosen edges with a knife to remove from cups. Serve warm. Yield: about 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 151 calories, 6 g fat (4 g saturated fat), 70 mg cholesterol, 154 mg sodium, 13 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Tuna Noodle Cups in Quick Cooking March/April 2002, p38

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Tuna Noodle Cups

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(1-1) of 1 reviews

Reviewed on Oct. 26, 2010 by Lloyds of Louisiana

If I made this recipe again, I would put more tuna. Because the recipe called for no seasoning at all, it was very bland. I would definitely change that too. They did make a neat presentation, a nice change from a traditional casserole.