Home ~ Mini Casseroles ~ Old Fashioned Tuna Casserole for One
| |

Old Fashioned Tuna Casserole for One

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?

For more great casserole style recipes try this single serving sausage and potato bake, mini chicken pot pie , individual cottage pie recipe , the best small lasagna, creamy mini spinach casserole, or a classic green bean and chicken casserole for two.

Tuna casserole in small white baking dish with serving spoon.

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.

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 thickens, 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, you can top it with crushed potato chips, cornflakes, 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 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 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.

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.

Tuna casserole in small white baking dish with serving spoon.

Tuna Casserole for One

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 3 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
  • teaspoon salt
  • ¼ teaspoon ground black pepper
  • teaspoon garlic powder
  • ¼ cup heavy cream
  • ¼ cup milk
  • 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.

Notes

  • Select high-quality canned tuna packed in water or olive oil for the best flavor and texture. Solid or chunk tuna works well for casseroles.
  • When boiling the pasta, cook it al dente, which means it should still have a slight bite to it. This helps prevent the pasta from becoming mushy when baked in the casserole.
  • After cooking the pasta and draining the canned tuna, make sure to drain off any excess liquid thoroughly. This prevents the casserole from becoming watery.

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
Tried this Recipe? Pin it for Later!Mention @AWeekendCook or tag #aweekendcook!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating