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: 30 min. Bake: 30 min.
MAKES:18 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 18 servings


  • 8 ounces medium egg noodles
  • 3 large eggs
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup water
  • 1/2 teaspoon garlic salt
  • 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


  1. Preheat oven to 350°. Cook noodles according to package direction; drain.
  2. In a large bowl, whisk together eggs, milk, water and garlic salt. Stir in tuna, vegetables, cheese and noodles. Divide among 18 well-greased muffin cups.
  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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