Description
This homemade Tuna Helper recipe offers a quick and easy meal solution featuring creamy, cheesy tuna pasta with vegetables. Perfect for busy weeknights, it combines tender egg noodles, savory tuna, and a rich cheese sauce, with an optional crunchy topping for added texture. This comforting American dish is a healthier, homemade alternative to the classic boxed Tuna Helper.
Ingredients
Scale
Dry Ingredients
- 12 ounces egg noodles
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- optional: 1/2 cup crushed crackers or breadcrumbs for topping
Dairy
- 2 tablespoons unsalted butter
- 2 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
Produce
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup frozen peas
Protein
- 2 cans (5 ounces each) tuna in water, drained
Liquids
- 1/2 cup chicken or vegetable broth
Instructions
- Cook Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until al dente. Drain and set aside.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the finely diced onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for 30 seconds more, stirring frequently to prevent burning.
- Make Roux and Sauce: Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook the flour and form a roux. Gradually whisk in the milk and broth, continuing to stir until the mixture is smooth. Let it simmer gently for 3 to 5 minutes until the sauce thickens.
- Season Sauce: Add salt, black pepper, dried parsley, and paprika to the sauce. Stir well to incorporate all the seasonings evenly.
- Add Tuna and Peas: Gently fold in the drained tuna and frozen peas. Cook together for 2 to 3 minutes until heated through.
- Combine with Noodles and Cheese: Add the cooked egg noodles to the skillet along with the shredded cheddar cheese. Stir until the cheese melts completely and the noodles are evenly coated in the creamy sauce.
- Finish and Serve: Sprinkle the grated Parmesan cheese on top. For an optional crunchy topping, sprinkle crushed crackers or breadcrumbs. You can serve the dish warm immediately or transfer it to a baking dish and bake at 375°F (190°C) for 10 to 15 minutes until bubbly and lightly golden on top.
Notes
- Substitute egg noodles with elbow macaroni or shells if preferred.
- For extra flavor, add sautéed mushrooms or a squeeze of fresh lemon juice to brighten the dish.
- Use gluten-free pasta and flour to make this recipe gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
