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Tuna Noodle Cups Recipe

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. YIELD:18 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Tuna Noodle Cups

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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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