This is a childhood classic! Creamy homemade tuna helper with plenty of broccoli, peas, and fresh Parmigiano-Reggiano. It's so good, it takes 15 minutes and uses only one pot.
This dish is an absolute childhood favorite of mine. I wanted to make a homemade version that was just as good as I remembered.
And this is! I made sure the pasta sauce was super creamy, had lots of peas and broccoli, and plenty of tuna. Truly my childhood dream dinner.
Ingredients
Fusilli Noodles: These spiral noodles will give you a look you want, but any noodles will work
Frozen Broccoli: Make sure to get the kind that is already cut
Frozen Peas: I used half a bag, but you can adjust to your taste
Canned Light Tuna: Light tuna has a softer texture, smaller, flakier pieces, and a stronger flavor
Heavy Cream: for the creamy sauce
Parmesan Cheese: to give it that classic taste
Dill & Italian Seasoning: seasoned just like tuna helper
Salt: helps to bring out the flavors
Corn Starch: helps to thicken the sauce
How to Make Homemade Tuna Helper
1. Cook Pasta: Cook pasta 2 minutes shy of al dente ( the pasta packaging will give you estimated times)
2. Add Veggies: Add frozen broccoli and peas to the pot. Bring back to a boil and cook for 1 more minute.
3. Drain: Drain water and return pasta and veggies back to the pot. Place the pot back on the burner, and turn to medium-low heat.
4. Add Remaining Ingredients: Add in tuna, heavy cream, Parmesan, dill, Italian seasoning, salt, and corn starch. Mix. Let cook for 2-3 minutes, occasionally stirring, until the sauce thickens. Salt and pepper to taste.
Variations
Vegetables: You can add whatever frozen vegetable you have ( like carrots or corn) into this dish. I would keep the total amount to 12oz.
Sides
- Roasted Asparagus
- Glazed Carrots
- Fruit Salad
- Side Salad
FAQ
Use any pasta shape you want, including egg noodles.
Creamy Tuna Casserole
Ingredients
- 8 oz fusilli noodles
- 6 oz frozen broccoli cuts
- 6 oz frozen peas
- 6 oz canned light tuna 2 cans
- 1 cup heavy cream
- 1 ½ cup parmesan cheese
- 1 teaspoon dried dill AND Italian seasoning
- ½ teaspoon salt
- 1 teaspoon cornstarch
See it. Make it. Eat it!
Instructions
- Cook pasta 2 minutes shy of al dente ( the pasta packaging will give you estimated times).
- Add frozen broccoli and peas to the pot. Bring back to a boil and cook for 1 more minute.
- Drain water and return pasta and veggies back to the pot. Place pot back on the burner, turn to medium-low heat.
- Add in tuna, heavy cream, Parmesan, dill, Italian seasoning, salt, and corn starch. Mix. Let cook for 2-3 minutes, occasionally stirring, until the sauce thickens. Salt and pepper to taste.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Heather Nasworthy says
I not doubled but 1.5'd the recipe and had to add A LOT more heavy cream ,butter and chicken broth in order to make it kinda creamy. if using fresh broccoli I would definitely omit the cornstarch, increase the heavy cream and add melted butter. spices,I used suggested spices plus 1.5 tsp Old Bay,Onion and garlic powders. It was pretty good. will def make again but now I know how to Doctor it up 😉
KW says
Kids seemed to like it. I would roast fresh broccoli instead of using frozen. It doesn't take that long and adds a lot to the flavor. We also added chopped carrots instead of peas.
Angel says
The dill seasoning was a spot on component. However, the parmesan cheese seemed foreign to my memory of the boxed dish.