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?!
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.