Description
This Homemade Tuna Helper recipe is a creamy, comforting dish that combines tender egg noodles with a savory cheese sauce, sweet peas and corn, and flaky tuna. It’s a quick and easy meal perfect for busy weeknights, made from scratch with wholesome ingredients and full of flavor.
Ingredients
Scale
Pasta
- 8 oz egg noodles
Sauce
- 1 small yellow onion, finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup frozen green peas
- 1/2 cup frozen corn
- 2 ounces cream cheese
- 1/3 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon coarse kosher salt
Protein & Garnish
- 1 can (5 oz) tuna, drained
- 2 tablespoons chopped fresh parsley, divided
Instructions
- Cook the noodles: Prepare the egg noodles according to package instructions, usually boiling in salted water until al dente. Drain and set aside while you prepare the sauce.
- Sauté the onion: In a large pot over medium heat, melt the butter and add the finely chopped onion. Cook for 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Make the roux: Stir in the flour with the onions and butter. Cook the mixture for 2 to 3 minutes, stirring constantly, to form a roux that will thicken your sauce.
- Add the milk: Gradually whisk in the milk, ensuring no lumps form. Continue to cook for 2 to 3 minutes until the sauce thickens slightly.
- Incorporate veggies and cheese: Add the frozen peas, frozen corn, cream cheese, Parmesan cheese, Dijon mustard, garlic powder, black pepper, and kosher salt. Stir continuously for 2 to 3 minutes until the sauce is smooth, creamy, and well combined.
- Mix in noodles and tuna: Add the cooked noodles, drained tuna, and 1 tablespoon of chopped parsley to the sauce. Stir gently for about 1 minute to combine all ingredients evenly.
- Garnish and serve: Sprinkle the remaining chopped parsley on top for a fresh finish. Serve the Homemade Tuna Helper warm for the best flavor.
Notes
- Use cream cheese at room temperature for easier melting and a smoother sauce.
- Feel free to substitute frozen peas and corn with fresh vegetables when in season.
- For a lower-fat version, use low-fat milk and reduce the amount of butter and cream cheese.
- If you prefer, adjust the amount of Dijon mustard to taste to balance the tanginess.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
