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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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
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.
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.
I love tuna and noodles together in one dish. THis sounds really delicious!
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!