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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.
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:9 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 9 servings

Ingredients

  • 8 ounces uncooked medium egg noodles (about 4 cups)
  • 3 large eggs
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup water
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 2 cans (5 ounces each) light tuna in water, drained
  • 2 cups frozen peas and carrots (about 10 ounces), thawed
  • 1 small onion, finely chopped
  • 2 cups shredded cheddar cheese, divided

Nutritional Facts

2 noodle cups: 316 calories, 14g fat (7g saturated fat), 131mg cholesterol, 549mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 21g protein.

Directions

  1. Preheat oven to 350°. In a 6-qt. stockpot, cook noodles according to package direction; drain and return to pot.
  2. Whisk together eggs, milk, water, garlic salt and pepper. Add tuna, vegetables, 1 cup cheese and egg mixture to pasta; toss to combine. Divide among 18 well-greased muffin cups. Sprinkle with remaining cheese.
  3. Bake until heated through, 30-35 minutes. Cool 5 minutes. Loosen edges with a knife before removing from pan. Yield: 9 servings.
Originally published as Tuna Noodle Cups in Quick Cooking March/April 2002, p38


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Lloyds of Louisiana User ID: 4605082 102100
Reviewed Oct. 26, 2010

"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."

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