Tuna Noodle Cups - Master recipes
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. Whisk together eggs, milk, water...
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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 -
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