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Tuna Noodle Cups

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. —Marlene Pugh, Fort McMurray, Alberta
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    9 servings

Ingredients

  • 8 ounces uncooked medium egg noodles (about 4 cups)
  • 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
  • 3 large eggs
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup water
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper

Directions

  • Preheat oven to 350°. In a 6-qt. stockpot, cook noodles according to package directions; drain and return to pot. Add tuna, peas and carrots, onion and 1 cup cheese.
  • Whisk together eggs, milk, water and seasonings; toss with noodle mixture. Divide among 18 well-greased muffin cups. Sprinkle with remaining cheese.
  • Bake until heated through, 30-35 minutes. Cool 5 minutes. Loosen edges with a knife before removing from pans.
Nutrition Facts
2 noodle cups: 316 calories, 14g fat (7g saturated fat), 131mg cholesterol, 549mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 21g protein.

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Reviews

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Average Rating:
  • Lloyds of Louisiana
    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.