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This single serving tuna casserole is made with one can of tuna, tender pasta, and a creamy homemade sauce—no canned soup needed. Baked until bubbly with a crisp, buttery topping, it’s flavorful, easy to make, and bakes in less than 30 minutes.
Pair this classic tuna casserole with roasted Brussels sprouts, a fresh tomato salad, and buttery cornbread for a well-rounded meal.
Why You’ll Love This Recipe
- Easy to Make: Uses simple ingredients and a baked in a small baking dish.
- No Leftovers: Perfectly portioned for one, so nothing goes to waste.
- Customizable: Swap ingredients to fit your preferences or what you have on hand.
- Great Flavor: A rich, creamy homemade sauce brings everything together.
- Tuna Casserole for Two? Just double the ingredients.
Tuna casserole is a classic American dish made with canned tuna, pasta, and a creamy sauce. While many versions use canned cream of mushroom soup, our single serving tuna casserole is made without canned soup for a quick homemade sauce that’s rich, creamy, and full of flavor. The dish comes together with tender pasta, a cheesy, savory sauce, and a crisp, buttery topping for the perfect balance of texture and taste.
Ingredients
If you have any leftover ingredients from this small batch tuna casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Pasta: This recipe uses 1/2 cup of dried elbow macaroni, which cooks up to about 1 cup. For a gluten-free option, use your favorite gluten-free macaroni. Leftover pasta? Try it in Macaroni Salad, Chili Mac, or Goulash.
- Butter: Salted butter is used to cook the onions, make the sauce, and create a crispy topping. If using unsalted butter, add a pinch of salt to balance the flavors.
- Onions: 1/4 cup of chopped onion adds depth and aroma. Shallots or green onions work well as substitutes for a milder taste.
- Flour: All-purpose flour thickens the sauce. A 1:1 gluten-free flour works if needed.
- Seasonings: A blend of dried thyme, garlic powder, nutmeg, salt, and black pepper enhances the flavor. Adjust to taste or swap with similar herbs.
- Milk: Any kind of cow’s milk works, from skim to whole. For a dairy-free option, use almond or oat milk.
- Heavy cream: Adds richness and thickness to the sauce. Half-and-half or a plant-based cream can be used instead. We also use heavy cream in recipes like Fettuccine Alfredo and Chicken Divan.
- Lemon juice: A splash of fresh or bottled lemon juice brightens the dish and balances the creaminess.
- Cheese: Freshly shredded cheddar and freshly grated Parmesan melt best for a smooth, creamy texture. Pre-shredded cheese contains anti-caking agents, so shredding your own is ideal. Leftover cheese? Use it in Squash Casserole, Bacon, Egg and Cheese Cup, and Twice Baked Eggplant.
- Canned tuna: Drain well to prevent a watery casserole. Canned salmon or shredded chicken can be used instead for a variation.
- Breadcrumbs: Store-bought or homemade breadcrumbs add a crispy topping. For extra crunch, try panko breadcrumbs.
RELATED: Best Soup Recipes For One
Expert Tips
- Pasta Options: I use elbow macaroni, but small pasta like penne or fusilli works too. Regular, whole wheat, or gluten-free varieties all work well.
- Add Vegetables: Stir in 1/2 cup of frozen peas while the sauce simmers for extra color and nutrients.
- Cheese Variations: Sharp cheddar is my favorite, but you can also use smoked Gruyère, fontina, or sharp white cheddar for a different flavor.
Frequently Asked Questions
Yes, you can assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking.
Yes. To make tuna casserole for two or to have another one to enjoy later, double the ingredients. Use either two 10 ounce ramekins or one 5×5 inch baking dish.
Freezing is not recommended for this single serving version, as the sauce may separate when reheated. It’s best enjoyed fresh.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this mini tuna casserole recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 15 Easy Single Serving Dessert Recipes
If you’ve tried this single serving tuna noodle casserole or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Tuna Casserole For One
Equipment
Ingredients
- ½ cup uncooked elbow macaroni (1 cup cooked)
- 1 tablespoon salted butter
- ¼ cup chopped onions
- 1 tablespoon all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon dried thyme
- ⅛ teaspoon garlic powder
- ½ cup milk
- ¼ cup heavy cream
- 1 teaspoon lemon juice
- ½ cup shredded cheddar cheese
- ¼ cup grated parmesan cheese
- 5 ounce can tuna -drained
- 1 ½ tablespoons bread crumbs
- 1 tablespoon salted butter -melted
Instructions
- Preheat the oven to 350°F (177°C).
- Cook the pasta according to the package directions. Drain and set aside.
- Prepare the baking dish by spraying the inside of a small oven-safe ramekin or baking dish with nonstick spray. Set aside.
- Make the sauce: Melt the butter in a small saucepan over medium heat. Add the onions and cook until softened, about 4 minutes.
- Add seasonings and flour: Stir in the flour, salt, pepper, nutmeg, thyme, and garlic powder. Cook, stirring constantly, for 1 minute.
- Whisk in liquids: Slowly whisk in the milk, cream, and lemon juice. Let the sauce simmer, whisking occasionally, until thickened, about 5 minutes.
- Add cheese: Remove the saucepan from heat and stir in the cheddar and Parmesan until melted and smooth.
- Combine ingredients: In a large bowl, mix the drained tuna, cooked pasta, and sauce until well combined.
- Assemble: Pour the mixture into the prepared ramekin.
- Make the topping: In a small bowl, mix the breadcrumbs with melted butter, then sprinkle over the casserole.
- Bake: Place the dish in the oven and bake for 20-25 minutes, until the topping is golden brown.
Notes
- Pasta Options: I use elbow macaroni, but small pasta like penne or fusilli works too. Regular, whole wheat, or gluten-free varieties all work well.
- Add Vegetables: Stir in 1/2 cup of frozen peas while the sauce simmers for extra color and nutrients.
- Cheese Variations: Sharp cheddar is my favorite, but you can also use smoked Gruyère, fontina, or sharp white cheddar for a different flavor.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can I leave out the heavy cream?
The heavy cream is needed to help thicken the sauce and give the casserole its rich, creamy texture. Leaving it out would change the consistency quite a bit. If you’re looking for a lighter option, you could try using half-and-half, but the sauce may not be as thick.
This recipe was absolutely delicious! Tuna Casserole is not necessarily one of my favorites, but when I read the list of ingredients I knew I had to try it. I didn’t have enough tuna-only had a 2.5 oz. pouch-so decided to add 1/4 C chopped celery and 1/4 C chopped green bell pepper to the onion. to bulk up the recipe. Plus, it gave me more vegetables, something I need! The seasonings in the creamy sauce are what make this such a tasty dish. I will definitely be making this again, with the right amount of tuna this time. Thanks, Joanie! I look forward to trying other recipes, and will let you know what I think of THEM!…
Can the tuna casserole be frozen?
Yes, tuna casserole can generally be frozen. It is best frozen before baking. Assemble the casserole, but don’t bake it. Cover it tightly with plastic wrap and foil, or store it in an airtight container, and freeze. When ready to bake, thaw it in the refrigerator overnight and bake as directed. This method helps maintain the best texture and flavor.
If you prefer to freeze it after baking, let it cool completely, cover it tightly, and freeze. To reheat, thaw in the refrigerator overnight and warm it in the oven at 350°F until heated through. However, freezing before baking typically yields better results.
I don’t like fish much, but this sounded good so I decided to try it. Holy moly!!! It’s very rich but very delicious. I think I would reduce the cheese a bit next time but I also didn’t measure so that could have been my fault 😅😅 also I made this gluten free with jovial fusili and it was perfect.
I love this recipe! It’s fun to put together, tastes delicious, and there’s usually a bit left for lunch the next day!