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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.
Featured Comment
“Simply delicious!! Made the recipe exactly as written. Highly recommend!!!”
– Jill R
Why You’ll Love This Recipe
- Easy to Make: Uses simple ingredients.
- 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.
This tuna casserole is proof that comfort food doesn’t need to come from a can. I skip the usual cream of mushroom soup and make a quick, homemade sauce that’s rich, creamy, and packed with flavor. Combined with tender pasta, melted cheese, and a crisp, buttery topping, every bite delivers the perfect mix of creamy and crunchy – I absolutely love how satisfying it is.
Pair this individual tuna casserole with roasted Brussels sprouts, a fresh tomato salad, and a small batch of cornbread for a well-rounded meal.
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 for one, chili mac for one, or goulash for one.
- 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 for one and chicken divan for one.
- 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 a mini squash casserole, a 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.
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.
RELATED: Best Soup Recipes For One
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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Tuna Casserole For One
Equipment
- 5-inch baking dish or 10-ounce ramekin
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.
Simply delicious!! Made the recipe exactly as written. Highly recommend!!! I’ve tried many of Joanie’s recipes and have not be disappointed in any of them!!
Loved it. I left out the nutmeg, and used thyme leaves and parsley. I also only used white cheddar cheese and added a half of a bell pepper sautéed. I baked it in my ninja cooker on 375 for 12 minutes. My boyfriend hates tuna casserole, but I love it, so I made it for myself while he was out of town.
This is the best Tuna Noodle casserole I’ve ever made. proportions were just perfect. AND I receive the 5 X 5 casserole as a Christmas gift, so it was all the more terrific. Thank you, Joanie.
Loved this tuna casserole! Added the peas & homemade breadcrumbs. So quick & easy & delicious! You and your website have saved me from a life of microwave meals!
It’s a dish to really look forward to eating. The combination of nutmeg with the thyme and garlic powder adds much to the flavor. I remain amazed at how versatile these recipes can be, so much room to use up what’s on hand and play around with ingredients just for fun.
How much egg noodles would I use?
I have not tested this recipe with egg noodles but I would guess to use about 1/2 cup of cooked noodles.
I’ve made the Tuna Noodle casserole previously and it is great! Today I made this with grilled chicken and Zenbe rotini. Delicious comfort food on a winter’s day! Thank you!!
WELL ….. this made it into my saved recipes under the
“absofreakinlutelydelicious” category ….. substantial serving.
Sounds great must try it
Terrific recipe.
Made this exactly as written, best tuna caserole i have ever tasted, my mom would have loved this recipe. I served it with bread and butter just like mom. Thanks Joanie!
I was so psyched to try this. I use many recipes here. Saw the calorie count and had to beg off. Trying to figure a way to get it down to about the 500 range. Thinking about cutting back on the cream and butter. The other option is to go slightly large and divide the portion in half. BTW I have your cookbook and use it at least twice a week!
Hi Lonnie, I’m so glad you are enjoying our cookbook. Tuna casserole is typically not a low-calorie dish. The calories in this casserole mostly come from the heavy cream, cheeses, and bread crumbs (and also pasta). Instead of using cream, use milk or half and half instead. The sauce will not be thick if milk is used instead of cream but it will still be tasty. Consider using less cheese and leave off or use less of the bread crumbs and this will bring the calorie count down.
I love this website and use it often. The other night I made this tuna casserole and I have to tell you – I have made it often with cream of mushroom soup… but this time I followed your directions and it.was.perfect!!! Thank you so much for downsizing these recipes!!!
Made this tonight and it was delicious. I used 2%milk and half and half, but I think it would be fine without the half and half. Next time, I’ll add the peas, but I didn’t have any. It’s really enough for two meals, especially if I use the peas. I love tuna casserole, but not for days on end, so this is perfect. I’ll have the remainder for lunch tomorrow.
Delicious! No need for canned soup when you can make the easy and flavorful sauce in this recipe (the nutmeg is a nice addition). I added green peas, and used panko crumbs which made a crunchy topping.
I love this recipe! It makes two reasonable size portions if served with veggies or a salad.
After a few years of eating left over tuna casserole for days on end, this recipe is perfect, yummy, and so easy to make!!
Thanks Joanie!
I’m so happy you enjoyed it!
This casserole is in my oven right now. I can’t wait to dig in. Thank you Joanie for making it easy for me to enjoy one of my favorites.
Good and easy comfort meal. I must admit (because I almost always tweak recipes) I replaced the cream with cream cheese, otherwise followed exactly it came out great. Salad on the side made a complete meal.
I’m so glad you enjoyed the tuna casserole, Jeanne. Thank you for your feedback.
This was delicious! I made it exactly as printed. It will make two meals for me. I forgot the peas until too late. I will add those next time! Thanks again, Joanie!
I’m so glad you enjoyed the tuna casserole, Donna. Thank you so much for your feedback.
I said this before, but this sauce would be fantastic on anything. I made the recipe again today. I made a few minor modifications just to simplify, but with the same ingredients/flavors. It still came out delicious.
Good. 😊 Made a couple of minor changes.A couple of tablespoons of diced red pepper, no nutmeg (though generally I like it fine), crushed potato chips rather than panko as I wanted to use them up & Gruyere cheese both in and on.
Also maybe 1/4 cup frozen peas. Made the onion & red pepper and then sauce in the micro. Then added noodles (I used) gruyere cheese, and tuna.
Was fine/good and more than enough for one. Ne t time I would put a few sliced green olives under the cheese on the potato chips and perhaps add a tablespoon of diced celery with the onion/ red pepper mixture.
All in all great! Thanks
I made the tuna casserole and it wasn’t bad. Next time though I will use less flour and no nutmeg. The nutmeg takes over the dish where I think the tuna should be the star.
Thank you for your feedback.
I am eating this as I type and oh my it is lovely, everyone of your recipes I’ve tried I’ve loved. Thank you so much for helping us single people cook good lovely meals.
Thank you, Lucia. I’m so happy to know you are enjoying the recipes.
My first dish. I am not a fan of fish. But we need fish. I made this dish tonight and was pleasantly surprised how good it tasted. Even those I forgot the Parmesan cheese, it was still good. I have 4 sets of measuring spoons and I think I used them all. And I’ve never bought Heavy Cream in my life. May I might mention, I never really had an interest in cooking. I have time now. I’m looking forward to making more of your recipes. I love how well you explain things. Thanks
Thank you so much, Julia. I’m very happy to hear that you enjoyed the tuna casserole. As you try our other recipes, please let me know how you like them.
I usually use egg noodles but the elbows were a nice twist. I also enjoyed the flavor of the sauce. i added mushrooms towards the end in with the tuna, sauce, and pasta. I really liked this recipe. Thanks!
I’m so glad you enjoyed the tuna casserole, Suzanne. Thank you so much for your feedback.
Instead of noodles, I use 1 cup of cooked brown rice. It works well and adds a slightly chewy texture to the casserole. Delicious!
I’m so glad you enjoyed the recipe. Thanks so much for your feedback.
Tried this recipe didn’t change a thing. This is winner winner tuna di ner. I love all your recipes I have tried. I can get two meals out of each recipe.
I’m so glad you enjoyed the tuna casserole. Thank you so much for taking the time to let me know.
Made this yesterday for hubby. He finished it off today. He said it was really good. I had to modify it some but, hey, couldn’t be all that bad since it’s all gone right?! One of the modifications was cooking it all in a small cast iron skillet. From start to finish. I was surprised that it fit in my Nu Wave oven but happy it did😃. I am sooo happy to find you & your recipes. Hopefully there will be fewer leftovers now. 💛
I’m so happy you and your husband enjoyed the tuna casserole. Thank you so much for your feedback.
I follow you on Pinterest and was wondering if you could use frozen tuna in this recipe. I’ve made several of your recipes & enjoy them being single doesn’t need to be boring ty.
Gloria, Although I haven’t used frozen I don’t see why there would be any problem with using it. Just be sure to thaw and drain out any water that remains.
I think I’ll try this tonight after my zoom meeting. I’ll probably use egg noodles though…not a big fan of elbow Mac.
I am going to make this today. Sounds yummy.
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!
One of my childhood favorites. LOVE this recipe!
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.
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!
Joanie
Can I use evaporated milk, can I use half a can of mushroom soup and freeze the rest?
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.
Thank you 🙂
This recipe looks great, thank you for sharing!! Pinned! xx
Thanks so much, Ashleigh.
No peas? My mom always made it with peas. I’m going to make it tomorrow.
My mom use to make tuna casserole all the time growing up. It’s super yummy!
This sounds amazing!! Thanks for sharing your recipe!!
Thank you, Lindsay.
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 🙂
Great, Emily. Thanks!
Oh yummy! Looks so delish!
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! 🙂
I remember the boxed tuna casserole too and yes, I like this one better. Thanks, Ashlyn.
Love this single serving version of one of my favorites!
Thanks, Jaren.
I love single serving recipes! Keeps me from overeating 🙂 This looks fabulous!
I totally agree. Thanks, Amy.
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!
Great, Michelle. I hope you like it.
Love all of these smaller serving recipes! So important for those without a big family to cook for 🙂
Thank you, Ashley.
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!
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.
I enjoy your recipes for one!
Thank you, Dorothy.
I love love love IT!! Classics are my favorite!
Mine too. Thanks, Kate 🙂
Tuna noodle casserole is still on of my favorite dishes! Love this easy for one version 🙂
Thank you 🙂
I love tuna noodle casserole! Looks delicious!
Thanks, Gwen 🙂