TUNA NOODLE CUPS

Tuna Noodle Cups image

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

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 9 servings.

Number Of Ingredients 10

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

Steps:

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 : Calories 316 calories, Fat 14g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 549mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.