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Tuna Noodle Cups

3 | 1 Reviews
Total Time:Prep: 25 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Marlene Pugh, Fort McMurray, Alberta

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 03, 2022

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

TEST KITCHEN APPROVED

Tuna Noodle Cups

3 | 1 Reviews Add your review
Yield:9 servings
Prep:25 min
Cook:30 min
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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
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Directions

  1. 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.
  2. Whisk together eggs, milk, water and seasonings; toss with noodle mixture. 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 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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