Homemade Tuna Helper Recipe

4.86 from 70 votes

This Homemade Tuna Helper is an easy creamy pasta dinner made from scratch with tuna, tender noodles, and a cheesy homemade sauce. It’s an easy and comforting weeknight meal that tastes so much better than the boxed version. Save this easy homemade tuna helper recipe for a simple family dinner.

Prep Time15

Cook Time30

Resting Time5

Total Time45

Course: Main Course

Cuisine: American

Keyword: homemade tuna helper, tuna noodle casserole

Servings: servings

Calories: 435kcal

Author: Mindy Boyd

Ingredients

8 ounces wide egg noodles
2 tablespoons olive oil
½ cup yellow onion chopped
⅓ cup carrot diced
2 tablespoons flour
2 ¾ cups milk
4 ounces ⅓ less fat cream cheese
1 tablespoon Dijon mustard
¼ teaspoon salt
½ teaspoon black pepper
½ cup frozen peas
½ cup frozen corn
½ cup shredded Parmesan cheese divided
2 cans tuna in water, drained and flaked 5 ounce

Instructions

Cook noodles according to package directions. Drain.
8 ounces wide egg noodles
Heat a large skillet over medium heat. Put oil in the pan and cook the onion and carrot for about 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour and cook 1 minute, stirring constantly. Gradually whisk in milk, raise heat to medium-high and cook for 5 minutes, stirring constantly with a whisk until slightly thick.
2 tablespoons olive oil, ½ cup yellow onion, ⅓ cup carrot, 2 tablespoons flour, 2 ¾ cups milk
Stir in cream cheese, mustard, salt, and pepper and cook 2 minutes, stirring constantly.
4 ounces ⅓ less fat cream cheese, 1 tablespoon Dijon mustard, ¼ teaspoon salt, ½ teaspoon black pepper
Preheat broiler.
Reduce heat to medium, stir in peas, corn, ¼ cup Parmesan cheese, and tuna. Add pasta and heat through. Top with remaining ¼ cup Parmesan cheese.
½ cup frozen peas, ½ cup frozen corn, ½ cup shredded Parmesan cheese, 2 cans tuna in water, drained and flaked
Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.

Video

Notes

If you don't have an oven proof skillet (with a metal handle and no plastic) then pour the mixture into an oven safe casserole dish, baking dish or large pot such as a Dutch oven. I would coat it with cooking spray for easier clean up.

Nutrition information is approximate and will vary based on the specific ingredients and brands used.

Nutrition