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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.
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