Tuna Noodle Casserole Cups are individual portions of tuna casserole with a crumb topping baked up in a muffin tin.
Tuna Noodle Casserole Cups
By Sue Lau | Palatable Pastime
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Tuna Noodle Casserole Cups is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week we’re featuring main dish items made in a muffin tin. Glad you could join us!
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This week’s Sunday Funday theme challenged me to think of a dish that could be made as individual portions using a muffin tin to cook them.
After some thought I came up with this riff on tuna noodle casserole. My husband is particularly fond of that dish. It was one of his favorite things his mom used to make when he was growing up. It’s also one of his signature dishes to prepare when he’s cooking.
Usually when fixes that he tops it with those French’s crispy onions, or occasionally with crushed plain potato chips. But for my adaptation here I opted for a bread crumb topping. I thought it would work better with the smaller muffin tin portions.
We found this perfectly filled a standard 12 muffin tin. I was a little nervous about being able to remove the portions when done. Letting it sit for a bit after removing from the oven did the job, though. They came out intact and held their shape beautifully.
We both really enjoyed this new take on an old favorite. Leftovers stored and reheated easily, too. Give them a try and please rate and leave a review. Thanks!
Sunday Funday
Main Dish in a Muffin Tin
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Tuna Noodle Casserole Cups
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Tuna Noodle Casserole Cups
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Tuna Noodle Casserole Cups
Equipment
- 12-cavity muffin tin
Ingredients
Casserole:
- 6 ounces dry medium egg noodles
- 10.5 ounces condensed cream of mushroom soup
- 10 ounces water-packed canned tuna drained
- 1/2 cup frozen peas thawed
- 1 green onion chopped
- 1 cup milk
Topping:
- 1/2 cup dry bread crumbs
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 350F.
- Cook noodles according to package directions and drain.
- Mix together the condensed soup, milk, cooked noodles, drained tuna and other ingredients except topping.
- Spray a 12-cavity muffin tin with non-stick spray.
- Divide casserole mixture among cups in the muffin tin.
- Toss bread crumbs and cheese with melted butter and sprinkle evenly over the casserole cups.
- Bake in the preheated oven for 35 minutes.
- Let rest ten minutes, then run a butter knife around the edges of the cups then scoop out gingerly with a spoon and plate.
Notes
Nutrition
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This is a great idea for the lunchbox if you have a microwave available at school or work.
I would happily make these…. for me! I love tuna casserole and I know I would enjoy having these for a lunch. Can’t wait to try them.
Great way to rethink a classic!
I am not a huge fan of tuna noodle casserole (college trauma!) but I would definitely try this. Thanks for sharing.