If you miss that famous box of Tuna Helper you can now make it at home with this Gluten Free Tuna Helper Recipe.
Grocery prices are on the rise. Eating gluten free already raises the grocery budget. Rising grocery prices are making it worse.
I have been making this recipe for years. I shared a recipe for homemade cheesy tuna helper over on Lynn’s Kitchen Adventures almost ten years ago. I have made it so many times since then.
My family loves this for dinner, but what I love about it the most is that it is a quick, easy, and inexpensive meal that uses ingredients I almost always have on hand.
You can adapt my original recipe to gluten free, but I thought it was time to share a gluten free version.
I have a lot of readers that are new to gluten free or that are trying to learn to cook gluten free.
Recipes like this gluten free tuna helper recipe are perfect for those that are new gluten free because it is a gluten free dinner that is quick and easy to make.
It is also an inexpensive gluten free dinner to make.
Not only that it will make your family feel like they are eating normal food. If you or your family misses that famous box this will let them have it again.
Plus, when you make it homemade you can control the ingredients, so you know exactly what is in it.
This is not baked, but if your family would like it better you could also call it gluten free tuna casserole. Or gluten free tuna skillet dinner.
No matter what you call it is delicious!
Ingredients
- gluten free macaroni or similar type noodle – You can find my list of favorite gluten free pastas here
- gluten free chicken broth
- evaporated milk
- canned tuna, pouches of tuna work well too
- cheddar cheese
- salt
- pepper
- frozen peas
Gluten Free Tuna Helper Recipe
Do you miss the famous box of tuna helper? Make it at home with this gluten free tuna helper recipe.
Ingredients
- 12 ounces uncooked gluten free macaroni or similar type gluten free noodles
- 1 - 14.5 ounce can gluten free chicken broth
- 12 ounces evaporated milk
- 12 ounces (or so) tuna- I like to use the foil pouches, but you can use cans just drain well
- 2 cups shredded cheddar cheese
- salt and pepper to taste
- 1 cup frozen peas- optional
Instructions
- In a skillet or large pan heat broth and evaporated milk.
- Add pasta and bring just to a boil.
- Reduce heat to simmer, cover, and for 10-12 minutes or until pasta is tender. You may need to stir once or twice while cooking.
- Once pasta is tender, stir in tuna and cheese and heat over low just until heated through and cheese is melted.
- If adding peas, you can stir these in as well until heated through.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 285Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 301mgCarbohydrates: 26gFiber: 2gSugar: 6gProtein: 14g
Nutritional values are approxomite and aren't always accurate.
Made this with a couple of changes. Water and ‘Better than Bouillon’ because I didn’t want to wind up with half a container of stock in the fridge, regular noodles, a few tablespoons of dill weed, which I’ve added to the Tuna Helper Cheesy Noodles for decades, and a teaspoon of sodium citrate to help the cheese melt smoother.
Aside from having a stronger cheddar flavor (I had sharp, and the packaged mix probably used cheap mild cheddar), it almost perfectly matched the flavor I remember. This is going into my recipe list to be kept for the future.