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Tuna Noodle Cups

By: Marlene Pugh

"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."

Rate/Review | Read Reviews (6)

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 servings

Ingredients

8 ounces medium egg noodles
1 (10 ounce) package frozen peas and carrots, thawed
1 small onion, finely chopped
1 (6 ounce) can tuna, drained
2 cups shredded Cheddar cheese
3 eggs
1 (12 ounce) can evaporated milk
1/2 cup water

Directions

Cook noodles according to package direction's drain and place in a large bowl. Add the peas and carrots, onion, tuna and cheese. In a small bowl, combine eggs, milk and water; stir into the noodle mixture. Spoon into greased muffin cups.
Bake at 350 degrees F for 30-35 minutes or until a knife comes out clean. Cool for 5 minutes; loosen edges with a knife to remove from cups. Serve immediately.