Tuna Noodle Cups

Name: Tuna Noodle Cups
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

10 ingredients

3 steps

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

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.