Ingredients
8 ounces uncooked medium egg noodles (about 4 cups)2 cans (5 ounces each) light tuna in water, drained2 cups frozen peas and carrots (about 10 ounces), thawed1 small onion, finely chopped2 cups shredded cheddar cheese, divided 3 large eggs1 can (12 ounces) evaporated milk1/2 cup water1 teaspoon garlic salt1/4 teaspoon pepper
Preparation
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 and seasonings; toss with noodle mixture. Divide among 18 well-greased muffin cups. Sprinkle with remaining cheese.
Bake until heated through, 30-35 minutes. Cool 5 minutes. Loosen edges with a knife before removing from pans.
