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

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Tuna Noodle Cups

30 min9 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

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

Instructions

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.