Tuna Noodle Cups Recipe

Read Reviews
3 1 1
Publisher Photo
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: 30 min. Bake: 30 min.
MAKES:18 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 18 servings

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

Nutritional Facts

1 each: 151 calories, 6g fat (4g saturated fat), 70mg cholesterol, 154mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 10g protein

Directions

  1. 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.
  2. 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.
Originally published as Tuna Noodle Cups in Quick Cooking March/April 2002, p38

Reviews for Tuna Noodle Cups

AVERAGE RATING
(1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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."

Loading Image