If you grew up loving Tuna Helper but always wished for a fresher, tastier version made from scratch, you are in for a treat with this Homemade Tuna Helper Recipe. It combines the comforting creaminess and noodle goodness you crave with a perfect blend of fresh ingredients that you can feel great about serving. This dish comes together quickly and delivers a satisfying mix of textures and flavors that will make it your new go-to weeknight dinner. Once you try this Homemade Tuna Helper Recipe, you might never reach for the boxed variety again!
Ingredients You’ll Need
The beauty of this Homemade Tuna Helper Recipe is in its simplicity. Each ingredient plays an important role—whether it’s adding creaminess, a pop of color, or savory depth to the dish. You don’t need a long list of fancy items to make something truly comforting and delicious.
- Egg noodles: They provide the perfect tender yet slightly chewy base that soaks up the sauce beautifully.
- Yellow onion, finely chopped: Adds a subtle sweetness and savory onion flavor to the dish.
- Unsalted butter: Creates a rich foundation to sauté the onions and build the roux for the sauce.
- All-purpose flour: Essential for thickening the sauce into that creamy, luscious consistency we all love.
- Milk: The main liquid component that softens the flour and butter mixture to become the sauce.
- Frozen green peas: A burst of bright green color plus a hint of sweetness and texture.
- Frozen corn: Adds slight crunch and natural sweetness that pairs perfectly with the peas.
- Cream cheese: Boosts the creaminess factor and adds a subtle tangy depth.
- Parmesan cheese, grated: For an extra layer of savory, nutty flavor that ties the dish together.
- Dijon mustard: Just a touch cuts through the richness with a gentle tang and warmth.
- Garlic powder: Adds savory complexity without overpowering the other flavors.
- Black pepper: Freshly cracked for a hint of spice and balance.
- Coarse kosher salt: To enhance and brighten all the ingredients.
- Tuna: The star protein, ideally canned and drained well for easy mixing.
- Parsley, chopped: A fresh, herbaceous note that finishes the dish beautifully.
How to Make Homemade Tuna Helper Recipe
Step 1: Cook the Egg Noodles
Start by cooking the egg noodles according to package instructions. Once tender, drain and set aside. Cooking the noodles separately ensures they hold their texture and don’t get soggy when combined with the sauce later.
Step 2: Sauté the Onions
While the noodles cook, melt the unsalted butter in a large pot over medium heat. Add the finely chopped yellow onion and sauté for about 3 to 4 minutes until they turn translucent and fragrant. This step builds the savory base for your sauce and infuses it with sweet, mellow onion flavor.
Step 3: Make the Roux
Sprinkle in the all-purpose flour and stir constantly for 2 to 3 minutes. This helps cook out the raw flour taste and forms a roux, which will thicken the sauce. It’s key to cooking the flour enough so your sauce comes together smoothly and without lumps.
Step 4: Whisk in Milk
Gradually add the milk while whisking constantly to prevent clumps from forming. Continue cooking the mixture for another 2 to 3 minutes until it thickens slightly into a creamy base. This step brings the sauce to life and ensures it will coat every noodle evenly.
Step 5: Add Vegetables and Cheese
Stir in the frozen green peas and corn, cream cheese, grated Parmesan, Dijon mustard, garlic powder, black pepper, and coarse kosher salt. Cook for 2 to 3 minutes, stirring regularly until the sauce is smooth, creamy, and well combined. The cream cheese adds richness while Dijon mustard brightens the overall flavor.
Step 6: Combine Noodles and Tuna
Fold in the cooked egg noodles, drained tuna, and 1 tablespoon of chopped parsley. Mix gently for about 1 minute to marry all the flavors without breaking up the tuna too much. This step transforms your pot into that classic, comforting homemade version everyone loves.
Step 7: Garnish and Serve
Before serving, sprinkle the remaining parsley on top for a fresh pop of color and flavor. Serve the dish warm, letting that creamy, cheesy goodness shine through every bite. You’ll marvel at how easy and delightful this Homemade Tuna Helper Recipe is to make.
How to Serve Homemade Tuna Helper Recipe
Garnishes
Chopped fresh parsley is a must to add a bright herbal note and pretty green contrast against the creamy sauce. You could also sprinkle a bit of extra grated Parmesan on top or even some crushed red pepper flakes if you enjoy a touch of heat. Little garnish details elevate the dish visually and flavor-wise.
Side Dishes
Since this is a hearty, rich dish, serving it alongside a crisp green salad or steamed seasonal veggies works wonderfully. A light vinaigrette on the side cuts through the creaminess perfectly. Garlic bread or a crunchy baguette also complements this Homemade Tuna Helper Recipe if you want a little more carb to soak up the sauce.
Creative Ways to Present
For a fun presentation twist, serve the Homemade Tuna Helper in individual ramekins and top with breadcrumbs and a quick broil to add a golden crunchy crust. You can also layer the mixture in a casserole dish, sprinkle with extra cheese, and bake until bubbly. These variations make mealtime feel special and exciting.
Make Ahead and Storage
Storing Leftovers
This Homemade Tuna Helper Recipe keeps beautifully in an airtight container for 3 to 4 days in the refrigerator. The flavors meld even more after resting overnight, so leftovers taste just as good or better the next day. Simply warm gently before eating.
Freezing
You can freeze this dish, but keep in mind the texture of the noodles may soften slightly after thawing. Store it in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a saucepan over low heat with a splash of milk to loosen the sauce and prevent it from drying out. Stir frequently until warmed through. Alternatively, microwave in short bursts, stirring in between, to retain creaminess and flavor.
FAQs
Can I use a different type of pasta instead of egg noodles?
Absolutely! While egg noodles offer that classic texture, you can substitute with elbow macaroni, rotini, or even small shells. Just adjust the cooking time accordingly.
Is canned tuna the best choice for this recipe?
Canned tuna works perfectly because it’s convenient and has the right texture. Be sure to drain it well to avoid a watery dish. If you prefer, chunk fresh cooked tuna can also be added for a fresher taste.
Can I add other vegetables to this dish?
Yes, feel free to customize with veggies like diced carrots, bell peppers, or mushrooms. Just sauté them with the onions before making the roux to soften them up.
Is this recipe suitable for kids?
Definitely! Most kids love the creamy texture and cheesy flavor. Adjust seasonings like black pepper to taste if your little ones prefer milder dishes.
Can I make this recipe dairy-free?
To make it dairy-free, use plant-based milk and dairy-free butter alternatives. Nutritional yeast or dairy-free cheese substitutes can also add flavor, though the texture will differ slightly.
Final Thoughts
There is something truly comforting and satisfying about a warm bowl of homemade Tuna Helper, especially when made with love and fresh ingredients like in this Homemade Tuna Helper Recipe. It’s a quick, easy meal that feels like a special treat while still being budget-friendly and family-approved. So go ahead, give it a try tonight—you’ll wonder why you ever reached for the box in the first place!
Print
Homemade Tuna Helper Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This homemade Tuna Helper recipe is a quick and comforting meal that combines tender egg noodles with a creamy, cheesy sauce packed with veggies and flavorful tuna. Ready in just 15 minutes, it’s perfect for a satisfying weeknight dinner that the whole family will love.
Ingredients
Pasta
- 8 ounces egg noodles
Vegetables & Aromatics
- 1 cup frozen green peas
- 1 cup frozen corn
- 1 small yellow onion, finely chopped
- 2 tablespoons unsalted butter
- 1 tablespoon chopped parsley, divided
Sauce
- 2 tablespoons all-purpose flour
- 2 cups milk
- 4 ounces cream cheese
- 1/4 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
- 2 cans (5 ounces each) tuna, drained
Instructions
- Cook the noodles: Prepare the egg noodles according to the package instructions. Drain and set aside while you prepare the sauce.
- Sauté the onion: In a large pot over medium heat, melt the butter and sauté the finely chopped yellow onion for 3 to 4 minutes until translucent and fragrant.
- Make the roux: Stir in the all-purpose flour with the sautéed onions and cook for 2 to 3 minutes, stirring constantly to form a roux and cook off the raw flour taste.
- Add milk and thicken: Gradually whisk in the milk, ensuring there are no lumps, and continue to cook for 2 to 3 minutes until the sauce thickens slightly.
- Incorporate vegetables and seasonings: Add the frozen peas and corn, cream cheese, grated Parmesan, Dijon mustard, garlic powder, black pepper, and kosher salt. Stir continuously for 2 to 3 minutes until the sauce is creamy and all ingredients are well combined.
- Combine noodles and tuna: Stir the cooked noodles and drained tuna into the sauce along with 1 tablespoon of the chopped parsley. Mix together for about 1 minute until evenly incorporated and heated through.
- Serve: Garnish with the remaining parsley on top and serve the dish warm for a comforting meal.
Notes
- Use fresh parsley for a bright garnish, or substitute with dried parsley if fresh is unavailable.
- Feel free to swap frozen vegetables with fresh ones, adjusting cooking time accordingly.
- For extra creaminess, add a splash more milk or a little shredded cheese on top before serving.
- Drain the tuna well to avoid excess moisture in the dish.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
