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    Home ~ Recipes ~ Dinner Recipes for One

    Old Fashioned Tuna Casserole for One

    LAST UPDATED: Sep 23, 2022 · PUBLISHED: Jul 1, 2022 · BY: Sydney · Leave a Comment

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    No canned soup in this old-fashioned tuna casserole for one is straight from my vintage recipe box! A classic tuna noodle casserole made with a rich creamy sauce and a small can of tuna. It's such a delicious recipe; who knew tuna casserole could be so elegant?

    Tuna casserole in small white baking dish with serving spoon. this Recipe

    Why This Recipe Works

    No waste in this easy recipe. The sauce is made from scratch, and best of all, there is no leftover canned soup! A small can or pouch of tuna is the perfect amount for the tuna casserole for one person. This delicious casserole comes together quickly in just one dish, making it a great recipe for an easy single-serving weeknight dinner.

    Table of Contents
    • Why This Recipe Works
    • Ingredients Notes
    • Step by Step Recipe Directions
    • Cooking Tips
    • How to Store Leftover Tuna Casserole
    • Here are a few ways to use leftover canned tuna
    • TUNA CASSEROLE: Frequently Asked Questions
    • Favorite Single-Serving Dinners
    • 📖 Recipe

    Ingredients Notes

    Dried egg noodles, butter, a small bowl offlour, salt,pepper, garlic powder combined, canned tuna,s hredded cheese, frozen peas and milk and cream measured out.
    • Egg Noodles: I use wide egg noodles, however, you can substitute a no yolk noodle or elbow macaroni.
    • Butter: Salted butter for a rich base for the bechamel sauce.
    • Flour: The flour is used to thicken the sauce
    • Seasonings: Salt, black pepper, and garlic powder. You can add more herbs for a more complex flavor, Thyme goes very well in the sauce and sometimes I sprinkle in a little onion powder.
    • Milk and heavy cream: The combination works best for the sauce and provides a rich sauce.
    • Cheese: Don't use already shredded bagged cheese, these cheese normally have an anti-caking ingredient that affects how well the cheese melts. A quarter cup of freshly shredded cheddar cheese or parmesan cheese is also a very good substitute for Gruyere.
    • Tuna: I buy the small cans of tuna in water, the size is perfect for one serving. Also, solid white albacore tuna works well.
    • Frozen Peas: The peas are a classic ingredient however you can omit them or substitute frozen corn or green beans.

    See the recipe card for ingredient quantities.

    Step by Step Recipe Directions

    (Note: please see the recipe card at the bottom of the post for the complete written instructions.)


    Cooked egg noodles draining in mesh strainer.

    Cook the egg noodles per package directions. I suggest cooking the noodles al dente. Drain and set aside. Preheat the oven to 350° F.

    roux for sauce in small saucepan.

    In a small saucepan over medium heat melt the butter. Whisk in the flour, salt, pepper, and garlic powder.

    cheese sauce in small saucepan.

    Whisk in the whole milk and cream and bring to a simmer, Let simmer stirring frequently until the sauce begins to thicken, about 4-5 minutes. Remove the sauce from the heat and stir in the cheese.

    unbaked tuna casserole in small baking dish.

    In a small baking dish, add the cooked noodles, cheese sauce, tuna, and peas, and stir the tuna mixture. Add some red pepper flakes for a little extra spice.

    If you like crunch, then you can top it with crushed potato chips, corn flakes, or bread crumbs.

    casserole dish covered in foil.

    Loosely cover with aluminum foil and bake for 25 minutes, until the casserole is bubbly.

    tuna casserole and green salad on white plate.

    Serve with a simple salad.

    Cooking Tips

    • The casserole is also great when made with chicken.
    • Don't use evaporated canned milk.
    • If you don't have cream, use all milk in the sauce.
    • If you want to skip making the homemade sauce you can use canned soups. Cream of mushroom or cream of celery soup. works well.

    How to Store Leftover Tuna Casserole

    Store covered in the refrigerator for up to 2 days. To reheat sprinkle with a little water and microwave until warm.

    Here are a few ways to use leftover canned tuna

    If you have leftover canned tuna store it in a covered container in the refrigerator for 1-2 days.

    1. My favorite way to use leftover canned tuna is to mix the tuna with diced avocado, and diced tomato, sprinkle with ground pepper, and serve on a sliced baguette or mini bagel.
    2. Use it as a topping for a salad or a baked sweet potato.
    3. Mix it with some eggs and milk to make a savory breakfast quiche or frittata.
    4. Use it as a filling for a sandwich or wrap.
    5. Mix it with some breadcrumbs and cheese to make a tuna topping for crostini or crackers.
    6. Use it to make a tuna melt sandwich.
    7. Mix it with some more ingredients like potatoes, onions, and hard-boiled eggs. to make a tuna salad.

    TUNA CASSEROLE: Frequently Asked Questions

    Can I make tuna casserole ahead of time?

    The casserole can be made a day ahead and stored covered in the refrigerator for 1-2 days.

    Can I freeze the casserole?

    Yes, store the unbaked casserole in an airtight container and freeze it for up to 1 month. If baking from frozen, you will need to cook for about 45 minutes.

    Favorite Single-Serving Dinners

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      Southern Chicken Pot Pie for One
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      Single Serving Stuffed Bell Pepper Recipe
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      Simple 1-Pound Mom's Meatloaf Recipe
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    Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow "A Weekend Cook" on Pinterest and my Facebook page.

    📖 Recipe

    Tuna casserole in small white baking dish with serving spoon.

    Tuna Casserole

    No canned soup in this old-fashioned easy tuna casserole for one! Classic comfort food made with a rich creamy sauce and a small can of tuna. Such a delicious recipe, who knew tuna casserole could be so elegant?!






    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 2 cups
    Calories: 877kcal
    Author:Sydney Dawes

    Ingredients

    • 1 cup dried egg noodles
    • 1 tablespoon butter salted
    • 1 tablespoon flour
    • ⅛ teaspoon salt
    • ¼ teaspoon ground black pepper
    • ⅛ teaspoon garlic powder
    • ¼ cup heavy cream
    • ¼ cup milk
    • ⅓ cup Gruyere cheese shredded
    • 3 ounces canned tuna
    • ¼ cup frozen peas

    Instructions

    • Cook the egg noodles per package instructions. Drain and set aside. Preheat the oven to 350° F.
      1 cup dried egg noodles
    • In a small saucepan over medium heat melt the butter. Whisk in the flour, salt, pepper, and garlic powder.
      1 tablespoon butter, 1 tablespoon flour, ⅛ teaspoon salt, ¼ teaspoon ground black pepper, ⅛ teaspoon garlic powder
    • Whisk in the milk and cream and bring to a simmer, Let simmer stirring frequently until the sauce begins to thicken, about 4-5 minutes. Remove the sauce from the heat and stir in the cheese.
      ¼ cup heavy cream, ¼ cup milk
    • In a small baking dish, add the cooked noodles, cheese sauce, tuna, and peas. Stir well.
      ⅓ cup Gruyere cheese, 3 ounces canned tuna, ¼ cup frozen peas
    • Loosely cover with aluminum foil and bake for 25 minutes, until casserole is bubbly.

    Nutrition

    Serving: 1g | Calories: 877kcal | Carbohydrates: 58g | Protein: 43g | Fat: 53g | Saturated Fat: 30g | Polyunsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 222mg | Sodium: 991mg | Fiber: 4g | Sugar: 7g

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

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    Looking for stew recipes? This is the place for all-season recipes! Stews aren't just a cold-weather dish.


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