Home Dishes & Beverages Pasta Dishes Baked Pasta

Tuna Noodle Cups

Name: Tuna Noodle Cups
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 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

Add a Review

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 30 min.

Makes

9 servings

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

Tuna Noodle Cups Recipe photo by Taste of Home

Next Recipe

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.

Tuna Noodle Cups

Total Time

Makes

Read Next

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home