Tuna Noodle Casserole Cups
Tuna Noodle Casserole Cups are individual portions of tuna casserole with a crumb topping baked up in a muffin tin.
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
From the kitchen of palatablepastime.com
Nutrition
Calories: 146kcalCarbohydrates: 17gProtein: 10gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 30mgSodium: 301mgPotassium: 166mgFiber: 1gSugar: 2gVitamin A: 177IUVitamin C: 3mgCalcium: 54mgIron: 1mg
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