Tuna Casserole Recipe For One

This is the best Tuna Casserole recipe! This wonderful tuna casserole is made with a rich and creamy homemade sauce, noodles, and just 1 can of tuna. It’s the ultimate single serving comfort food!

tuna casserole in a bowl with flowers on table

When I was growing up, tuna casserole was a meal my mom made often. It was simple, inexpensive, and it was a meal she could put together quickly.

My mom made her tuna casserole with canned cream of mushroom soup, a few of cans of tuna, and noodles.

My favorite part of the casserole was the buttery bread crumb topping which I would pick off and eat first.

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a bowl of tuna noodle casserole

Tuna Noodle Casserole 

Flash forward about 25 years and I have to say my tuna casseroles have come a long way.

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Forget the canned soup, I make my own sauce which is a buttery blend of onions, cream, milk, nutmeg, garlic powder, and thyme.

The sauce takes just minutes to make and it tastes incredible. So worth the extra few minutes of stirring on the stove. It’s creamy, savory, and cheesy.

This mini tuna casserole has all the flavors I’ve always loved in a tuna casserole, including the crisp buttery topping.

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Tuna Noodle Casserole For One | One Dish Kitchen

Ingredients In Tuna Casserole

See recipe box below for ingredient amounts and full recipe instructions.

  • elbow macaroni 
  • butter
  • chopped onions 
  • all-purpose flour
  • salt
  • black pepper
  • nutmeg
  • dried thyme
  • garlic powder
  • milk
  • heavy cream
  • lemon juice
  • cheddar cheese
  • parmesan cheese 
  • canned tuna 
  • bread crumbs

See ways to use leftover ingredients below.

How To Make Tuna Casserole For One

  1. Make the sauce.
  2. Pour the sauce into a large bowl and stir in a can of drained tuna and 1 cup of cooked noodles.
  3. Spoon the tuna and noodle mixture into a small baking dish such as a ramekin, top it with bread crumbs and melted butter, then bake it for 20 minutes.

What To Serve With Tuna Casserole

Roasted Carrots


Cobb Salad

Ways To Use Leftover Ingredients

If you have any ingredients left over from this tuna casserole recipe, you might like to consider using them in any of these single serving and small batch recipes:

Onions: French Onion Soup, Guacamole, Chicken Fajitas, Goulash

Nutmeg: Alfredo Sauce, Apple Galette, Donut Holes, Eggnog

Thyme: Irish Stew, Seafood Gumbo, Meatloaf, Chicken Tenders

Cream: Vanilla Ice Cream, Icebox Cake, Strawberry Shortcake

Lemon juice: Lemon Bars, Lemon Curd, Lemon Scones, Lemon Garlic Chicken

Cheddar cheese: Macaroni and Cheese, Broccoli Cheese Soup, Beer Bread

Parmesan cheese: Parmesan Crisps, Eggplant Parmesan, Garlic Smashed Potatoes

Breadcrumbs: Giant Italian Meatball, Turkey Meatballs, Bacon Cheeseburger Meatloaf

I use a 2-cup ramekin or a 5-inch oven safe baking dish for this tuna casserole recipe. For best results, use a baking dish of a similar size.

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

Examples of the dishes I use at One Dish Kitchen can be found on our Store page.

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Tuna Casserole Recipe for One

Tuna Noodle Casserole

Tuna Casserole For One

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Dish
Cuisine: Main Dish
Keyword: casserole
Servings: 1 serving
Calories: 911kcal
Author: Joanie Zisk


  • 1/2 cup uncooked elbow macaroni (1 cup cooked)
  • 1 tablespoon butter
  • 1/4 cup onions , finely chopped
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon garlic powder
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 1 teaspoon lemon juice
  • 1/2 cup cheddar cheese , shredded
  • 1/4 cup parmesan cheese , grated
  • 5 ounce can tuna , drained
  • 1 1/2 tablespoons bread crumbs
  • 1 tablespoon butter , melted


  • Heat oven to 350 degrees F (177 degrees C).
  • Cook the pasta according to package directions. Drain and set aside.
  • Spray the inside of an oven safe ramekin or small baking dish with non-stick cooking spray. Set aside.
  • Melt the butter in a small saucepan set to medium heat. Add the onions and stir until softened, about 4 minutes.
  • Stir in the flour, salt, pepper, nutmeg, thyme, and garlic powder to the pot and cook, stirring constantly for 1 minute.
  • Whisk in the milk, cream, and lemon juice and simmer sauce, whisking occasionally, until thickened, about 5 minutes.
  • Remove from heat and stir in cheeses.
  • Put the tuna in a large bowl, stir in the sauce and the cooked pasta. Mix well.
  • Pour into the prepared ramekin.
  • In a small bowl, mix together the bread crumbs and the melted butter. Sprinkle over top of tuna casserole.
  • Bake in the oven for 20-25 minutes or until topping is golden.


Serving: 1serving | Calories: 911kcal | Carbohydrates: 63g | Protein: 68g | Fat: 62g | Saturated Fat: 37g | Cholesterol: 241mg | Sodium: 1554mg | Potassium: 759mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2315IU | Vitamin C: 4.9mg | Calcium: 958mg | Iron: 5.2mg
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The information shown is an estimate from an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Delicious Tuna Noodle Casserole For One made with a rich and creamy homemade sauce. The ultimate single serving comfort food!| ONE DISH KITCHEN
Delicious Tuna Noodle Casserole For One made with a rich and creamy homemade sauce. The ultimate single serving comfort food!| ONE DISH KITCHEN

37 thoughts on “Tuna Casserole Recipe For One”

  1. 5 stars
    I haven’t made Tuna Noodle Casserole in years! It used to be one of my favorite quick meals to fix and I’d forgotten all about it. Your sauce sounds delish and I’m definitely going to get back on the bandwagon and make this casserole again. Thanks for the reminder!

  2. I just came across this recipe in the weekly meal planning for one. This looks so delicious and your choice of spices sound amazing. I plan on making it next week. May I say THANK YOU, thank you, thank you for not a mushroom anywhere in sight. (I am obviously not a big fan of mushrooms. LOL) I’m so glad I stumbled upon your site and have enjoyed making (and eating) more than a few of your recipes.

    1. Thank you so much, JoAnne. I appreciate your comments so much! I am so happy you are enjoying the recipes. Thank you again for letting me know.
      Have a wonderful weekend!

    1. Hi Angie, you can use evaporated milk in place of the cream and regular milk. I haven’t tried using half a can of cream of mushroom soup in this recipe so I can’t guarantee the results.

  3. Emily | Rainbow Delicious

    This looks delicious and I’m not even a tuna fan! I’m going to hand this recipe for my husband to make for himself next time I go out of town because he is always wanting to eat more tuna 🙂

  4. Ashlyn @ Belle of the Kitchen

    TOTAL comfort food, Joanie! My mom used to make tuna noodle casserole when we were growing up as well, but it was the box stuff. I liked it at the time, but would MUCH rather eat a big bowl of this homemade goodness now! 🙂

  5. Michelle | A Latte Food

    This was a meal my mom used make all the time too, and probably for the same reasons 🙂 I haven’t had it in years, and would love to try this updated version!

  6. Ashley | The Recipe Rebel

    Love all of these smaller serving recipes! So important for those without a big family to cook for 🙂

  7. Kacey @ The Cookie Writer

    Your story about tuna being inexpensive reminds me about my Aunt and how she said to save money, they lived off tuna. She couldn’t eat it for many years afterwards! But I am sure she would love this casserole!

    1. Yes, canned tuna is pretty inexpensive but good for you too. I tell my kids who are in college to buy it and eat it because it’s healthy and doesn’t cost much. Thanks, Kacey.

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