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Craving comfort food that’s easy to make and proportioned just for you? Look no further than this single serving Tuna Casserole. Infused with a homemade creamy sauce, small-shaped pasta, and a crispy, buttery topping, this dish has all the elements you’d want in a comfort meal. Cooked in a small baking dish, it’s the perfect solution for satisfying that comfort food itch without any waste.
Enjoy a classic tuna casserole accompanied by aromatic roasted Brussels sprouts, a vibrant and fresh tomato salad, and buttery cornbread.
Why You’ll Love This Easy Tuna Casserole Recipe
- Ease of Preparation: All you need are simple ingredients and a small baking dish.
- No Waste: Designed for one serving, this recipe eliminates leftovers.
- Customizable: Easily swap out ingredients based on dietary needs or what you have on hand.
- Flavorful: The homemade creamy sauce packs a punch, elevating the entire dish.
- Quick: From start to finish, you’re looking at less than 45 minutes.
- Tuna Casserole For Two?: No worries, just double the ingredient amounts.
What Is A Tuna Casserole?
Tuna Casserole is a classic American dish often made with canned tuna, noodles, and canned cream of mushroom soup. In this easy single serving variation, I skip the canned soup in favor of a homemade creamy sauce that takes only minutes to prepare. You’ll experience layers of creamy, savory, and cheesy flavors topped with a crisp, buttery topping.
Ingredients
If you have any ingredients leftover from this easy tuna casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Pasta: This recipe calls for 1/2 cup of dried elbow macaroni, which expands to about 1 cup when cooked. For a gluten-free alternative, consider using a gluten-free macaroni. If you’ve got leftover pasta, consider using it in a Macaroni Salad, Chili Mac, or Goulash.
- Butter: Salted butter serves multiple purposes: it cooks the onions and forms the roux for the sauce. Plus, you’ll use some melted for that crave-worthy crispy topping. Unsalted butter also works, but you might want to adjust the salt level.
- Onions: A 1/4 cup of chopped onions adds depth and aroma. Shallots or green onions are good substitutes if you prefer a milder flavor.
- Flour: All-purpose flour acts as a thickening agent for the sauce. For a gluten-free version, a 1:1 gluten-free flour can be used.
- Seasonings: The recipe incorporates dried thyme, garlic powder, nutmeg, salt, and black pepper for flavor. These can be adjusted to personal preference or swapped with similar herbs.
- Milk: Any percentage of cow’s milk will do, from skim to whole. Plant-based milk like almond or oat can be used for a dairy-free option.
- Heavy cream: This contributes to both the thickness and richness of the sauce. Half-and-half or a plant-based cream can be used as a lighter alternative. We use heavy cream in many of our single serving and small batch recipes like Fettuccine Alfredo and Chicken Divan.
- Lemon juice: Freshly squeezed or bottled lemon juice works fine. This adds a subtle tanginess that balances the creaminess.
- Cheese: Freshly shredded cheddar and freshly grated Parmesan cheese give the best melting texture and flavor. Pre-shredded cheese tends to have anti-caking agents, so it’s better to shred your own. Got extra Parmesan and cheddar? Use them both in a Squash Casserole, Bacon, Egg and Cheese Cup, and Twice Baked Eggplant.
- Canned tuna: Drain the water or oil thoroughly to avoid a watery casserole. For a twist, canned salmon or even shredded chicken can be used.
- Breadcrumbs: Store-bought or homemade breadcrumbs will create that irresistible crispy topping. Panko breadcrumbs can add an extra crunch if you prefer.
RELATED: Best Soup Recipes For One
Expert Tips
- Pasta Choices: While I use small elbow macaroni, feel free to swap it out. Small-shaped pasta like penne or fusilli works well, and you can go for regular, whole wheat, or gluten-free varieties to suit your dietary needs.
- Veggie Boost: If you enjoy a touch of green in your casserole, toss in 1/2 cup of frozen peas while the sauce simmers. It’s an easy way to add color and nutrients.
- Cheese Variations: While sharp cheddar is my go-to, consider mixing it up with smoked Gruyère, fontina, or sharp white cheddar for a unique twist on flavor.
Frequently Asked Questions
Absolutely, you can easily double the ingredients to make two separate casseroles. Split the mixture between two 2-cup ramekins or use a larger oven-safe dish to accommodate both servings.
For this individual tuna casserole, I recommend using either a 2-cup ramekin or a 5×5 inch oven-safe baking dish. To achieve the best results, stick to a dish that’s around the same size.
For further details on the types of cooking and baking dishes optimal for single-serving recipes, feel free to check our FAQ page.
Yes, canned salmon works well too.
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 old-fashioned tuna noodle casserole recipe 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
- 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.
Notes
- Pasta Choices: While I use small elbow macaroni, feel free to swap it out. Small-shaped pasta like penne or fusilli works well, and you can go for regular, whole wheat, or gluten-free varieties to suit your dietary needs.
- Veggie Boost: If you enjoy a touch of green in your casserole, toss in 1/2 cup of frozen peas while the sauce simmers. It’s an easy way to add color and nutrients.
- Cheese Variations: While sharp cheddar is my go-to, consider mixing it up with smoked Gruyère, fontina, or sharp white cheddar for a unique twist on 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 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.