This tuna noodle casserole is something I make often. However I usually just top with a bit of cheese instead of mixing it in. And I usually make it in a casserole dish. But I received a little inspiration from a blog I've started following called Muffin Tin Mom. And figured it'd be a great way to portion control our meals if we made them in smaller containers. Plus how cool are her muffin tin meal ideas? Genius for toddlers kids!
Inspiration: Dinner with Danielle Original Reworked
Tuna Noodle Cups
- 8 ounces Wacky Mac Noodles (or egg noodles)
- 1 can reduced fat cream of mushroom soup
- 1 can tuna in water, drained
- 2 tablespoons 1% milk
- 1 cup cheddar cheese, shredded
- 1 cup frozen peas
- salt and pepper
- 2 tablespoons Italian seasoned breadcrumbs
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons Smart Balance Light
Preheat the oven to 375 degrees. Cook the Wacky Mac as directed on the package, drain and set aside.
While noodles are cooking open the can of tuna and soup and measure out the milk, cheese and peas. Let your child combine the soup, tuna, milk, cheese, peas and seasoning in a large bowl with a spatula.
Add cooked noodles to the mixture and let the child stir just until combined (or switch kids and let another stir in the noodles). Grab a measuring cup or cookie scoop and let your child scoop the noodle mixture into a muffin tin pan. Sprinkle each "cup" with parmesan, bread crumbs and small pieces of the Smart Balance.
Serve and enjoy! My son enjoyed his Tuna Noodle Cups with a yummy salad of greens and his favorite ranch dressing.
Serves 13 | 4 WW+ Points
|Do you see his little tongue sticking out? He's concentrating!|