Description
This Homemade Tuna Helper is a quick and comforting meal that combines creamy cheese sauce, tender egg noodles, and flaked tuna with vibrant vegetables. Perfect for a family dinner, this dish comes together in just 15 minutes with simple pantry ingredients, delivering a flavorful, satisfying meal that feels like a homemade classic.
Ingredients
Scale
Pasta
- 12 oz egg noodles
Sauce & Vegetables
- 1 small yellow onion, finely chopped
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 1/2 cups milk (whole or 2%)
- 1/2 cup frozen green peas
- 1/2 cup frozen corn
- 4 oz cream cheese, softened
- 1/3 cup grated Parmesan cheese
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp coarse kosher salt
Protein & Garnish
- 2 cans (5 oz each) tuna, drained and flaked
- 2 tbsp fresh parsley, chopped (divided)
Instructions
- Cook the noodles: Prepare the egg noodles according to the package instructions in salted boiling water until al dente. Drain and set aside while you prepare the sauce.
- Sauté the onions: Heat a large pot over medium heat. Add the unsalted butter and allow it to melt. Add the finely chopped yellow onion and cook for 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Make the roux: Sprinkle in the all-purpose flour and stir constantly for 2 to 3 minutes. This step cooks out the raw flour taste and forms the base for your creamy sauce.
- Whisk in milk: Gradually add the milk while whisking to avoid lumps. Continue to cook and whisk for about 2 to 3 minutes until the sauce begins to thicken slightly and is smooth.
- Add vegetables and flavorings: Stir in the frozen peas, frozen corn, softened cream cheese, grated Parmesan, Dijon mustard, garlic powder, black pepper, and kosher salt. Cook and stir for 2 to 3 minutes until all ingredients are fully incorporated and the sauce is creamy.
- Combine noodles and tuna: Add the cooked egg noodles, flaked tuna, and 1 tablespoon of chopped parsley to the pot. Stir gently but thoroughly to coat the noodles and evenly distribute the tuna in the creamy sauce, cooking for about 1 minute to warm through.
- Garnish and serve: Sprinkle the remaining parsley over the top and serve the dish warm for a comforting and hearty meal.
Notes
- Use whole or 2% milk for a richer, creamier sauce. Skim milk may result in a thinner sauce.
- Feel free to substitute fresh vegetables if available, but adjust cook time accordingly.
- To lighten the dish, reduce the amount of cream cheese or use a lower-fat cheese alternative.
- This recipe can be doubled easily for larger groups.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
