Ingredients for Better Than Tuna Helper
- 1 (12 ounce) package wide egg noodles
- 1/2 cup butter
- 1 medium onion, chopped
- 1 cup chopped celery
- 1 1/2 cups half-and-half cream
- 1 cup chicken broth
- 1 (8 ounce) package cream cheese, softened
- 1 (16 ounce) package Velveeta, cut into 1/2 inch cubes
- 1/2 cup grated Parmesan cheese
- 1 (1 3/8 ounce) package vegetable soup mix
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 (6 ounce) cans tuna in water or oil, drained
- 1 (12 fluid ounce) can evaporated milk
- 1 (10 3/4 ounce) can cream of celery soup
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (10 3/4 ounce) can cream of mushroom soup
- elbow macaroni, according to package directions
- frozen peas, desired amount
- shredded cheddar cheese, for topping
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How to Make Better Than Tuna Helper
- Preheat oven to 350°F (175°C).
- Cook elbow macaroni according to package directions. Drain and set aside.
- While macaroni is cooking, melt butter in a large skillet over medium heat. Add chopped onion and cook until softened, about 3-5 minutes.
- Stir in cream of mushroom soup and milk. Bring to a simmer, stirring constantly.
- Add drained tuna, frozen peas, salt, and pepper. Stir to combine. Simmer for 2 minutes.
- Stir in cooked macaroni and mix well to coat.
- Pour mixture into a greased 9x13 inch baking dish.
- Top with shredded cheddar cheese.
- Bake for 15-20 minutes, or until heated through and cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
23g
Fat
109g
Carbs
25g
