Homemade Tuna Helper


  • 1 bag (12 ounces) wide egg noodles, cooked al dente and drained
  • 1 tablespoon olive oil
  • 1/2 cup onion, diced
  • 2 tablespoons flour
  • 2-3/4 cups milk
  • 4 ounces cream cheese, softened
  • 1 tablespoon dijon mustard
  • 1 teaspoon umami mushroom seasoning
  • 1/2 teaspoon Lawry’s season salt
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas and diced carrots
  • 1 can (12 ounces) chunk light tuna in water, drained and flaked


  1. Cook the noodles according to package directions until al dente (rinse and keep in a pot of cold water until ready to use); drain.
  2. In a large skillet, sauté onion in olive oil until tender.
  3. Sprinkle flour over onion, stirring and cooking over medium heat for about 1 minute.
  4. Gradually add the milk, whisking and cooking until thickened and bubbly.
  5. Add the cream cheese, mustard and seasonings, whisking constantly until incorporated.
  6. Add the peas and carrots and tuna, stirring and cooking until heated through.
  7. Pour the creamy tuna mixture over the drained pasta, stir until well combined and cook over medium-low until heated through.
  8. Serve hot with a salad and rolls, if desired.

The original recipe for this incredibly accurate and tasty Tuna Helper dupe can be found here.

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