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a small tuna casserole topped with bread crumbs and fresh basil on a white plate.
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4.89 from 42 votes

Tuna Casserole For One

This single serving tuna casserole is made with one can of tuna, tender pasta, and a creamy, cheesy sauce. Baked until bubbly and topped with a crisp, buttery breadcrumb topping, it's a comforting and easy meal for one.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: American
Keyword: casserole, tuna casserole, tuna noodle casserole
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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

Serving: 1serving | Calories: 811kcal | Carbohydrates: 63g | Protein: 68g | Fat: 62g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 1054mg | Potassium: 832mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2338IU | Vitamin C: 3mg | Calcium: 953mg | Iron: 5mg

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