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
Scale
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.
