Tuna Noodle Cups Recipe
- 8 ounces medium egg noodles
- 1 (10 ounce) package frozen peas and carrots, thawed
- 1 small onion, finely chopped
- 1 (6 ounce) can tuna, drained
- 2 cups shredded Cheddar cheese
- 3 eggs
- 1 (12 ounce) can evaporated milk
- 1/2 cup water
- Cook noodles according to package direction's drain and place in a large bowl. Add the peas and carrots, onion, tuna and cheese. In a small bowl, combine eggs, milk and water; stir into the noodle mixture. Spoon into greased muffin cups.
- Bake at 350 degrees F for 30-35 minutes or until a knife comes out clean. Cool for 5 minutes; loosen edges with a knife to remove from cups. Serve immediately.
