 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 18 |
|
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, recommends Marlene Pugh of Fort McMurray, Alberta. Ingredients:
8 ounces medium egg noodles |
2 cups frozen peas and carrots |
1 small onion, finely chopped |
1 can (6-1/2 ounces) tuna, drained |
2 cups (8 ounces) shredded cheddar cheese |
3 eggs |
1 can (12 ounces) evaporated milk |
1/2 cup water |
Directions:
1. Cook noodles according to package direction's drain and place in a large bowl. Add the peas and the carrots, onion, tuna and cheese. In a small bowl, whisk the eggs, milk and water; stir into noodle mixture. Spoon into greased muffin cups.
2. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool for 5 minutes; loosen edges with a knife to remove from cups. Serve warm. Yield: about 1-1/2 dozen.
|
|