Name: Tuna Noodle Cups
Prep time: 25 min
Cook time: 25 min
Yield: 9
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 -

Ingredients for - Tuna Noodle Cups

1. 8 ounces uncooked medium egg noodles (about 4 cups)

2. 2 cans (5 ounces each) light tuna in water, drained

3. 2 cups frozen peas and carrots (about 10 ounces), thawed

4. 1 small onion, finely chopped

5. 2 cups shredded cheddar cheese, divided

6. 3 large eggs

7. 1 can (12 ounces) evaporated milk

8. 1/2 cup water

9. 1 teaspoon garlic salt

10. 1/4 teaspoon pepper

How to cook deliciously - Tuna Noodle Cups

1 . Stage

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 . Stage

Whisk together eggs, milk, water and seasonings; toss with noodle mixture. Divide among 18 well-greased muffin cups. Sprinkle with remaining cheese.

3 . Stage

Bake until heated through, 30-35 minutes. Cool 5 minutes. Loosen edges with a knife before removing from pans.