If you’re craving cozy comfort without the leftovers, this Cheesy Tuna Casserole for One is the perfect small‑batch meal. Made with tender pasta, a rich homemade sauce, and plenty of melted cheddar and Parmesan, it delivers all the creamy, crunchy goodness of a classic tuna bake — no canned soup required.
- 1/2 cup (70g) uncooked macaroni (I used Ditalini)
- 1 TBS salted butter
- 1/4 cup (40g) chopped onions
- 1 TBS all purpose plain flour
- 1/2 tsp kosher salt
- 1/4 tsp coarse black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp dried thyme
- 1/8 tsp garlic powder (not salt)
- 1/2 cup (120ml) whole milk
- 1/4 cup (60ml) heavy cream
- 1 tsp lemon juice
- 1/2 cup (36g) frozen peas
- 1/2 cup (57g) grated strong cheddar cheese
- 1/4 cup (25g) grated Parmesan cheese
- 1 (5 oz-141.75g) tin of albacore tuna, drained and flaked
- 1 TBS coarse cracker crumbs
- 1 TBS butter, melted
Elbow Macaroni
This recipe uses ½ cup dried elbow macaroni, which cooks up to about 1 cup — the perfect amount for a single‑serve casserole. It’s flexible too: penne, fusilli, whole wheat, or gluten‑free pasta all work beautifully. Today I used Ditalini.
Butter
Salted butter is used in three places: to soften the onions, enrich the sauce, and create that crisp, golden breadcrumb topping. If you use unsalted butter, just add a pinch of extra salt to balance the flavors.
Onions
A ¼ cup of chopped onion adds depth and savory warmth to the sauce. Shallots or green onions make excellent substitutes if you prefer a milder flavor.
Flour
All‑purpose flour thickens the sauce into that creamy, velvety consistency. A 1:1 gluten‑free flour blend also works perfectly if needed.
Seasonings
A lovely blend of dried thyme, garlic powder, nutmeg, salt, and black pepper gives the casserole its cozy, comforting flavor. You can adjust or swap herbs to suit your taste.
Milk & Heavy Cream
Milk (any kind — skim to whole) forms the base of the sauce, while heavy cream adds richness and body. You can use half‑and‑half or a plant‑based cream if you prefer.
Lemon Juice
Just a teaspoon brightens the sauce and balances the creaminess. Fresh or bottled both work well.
Cheddar & Parmesan
Freshly grated cheddar and freshly grated Parmesan melt smoothly and give the casserole its creamy, cheesy goodness. Pre‑shredded cheese doesn’t melt as well due to anti‑caking agents used to help keep them free-flowing. I recommend grating your own.
Canned Tuna
A 5‑ounce can of tuna, well drained, is essential — excess liquid can make the casserole watery. You can swap tuna for canned salmon or shredded chicken for a fun variation.
Cracker-crumbs
Cracker Crumbs (or panko for extra crunch) mixed with melted butter create that irresistible golden topping.
- Cook your macaroni in lightly salted water until al dente according to the package directions. Drain well. Rinse in cold water. Drain again. Set aside. (Rinsing and draining it helps to prevent it from sticking together.)
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small oven-safe casserole and set aside. (Alternately you can spray it with some low fat cooking spray.)
- Melt the butter in a saucepan over medium heat. Add the chopped onions and cook, stirring frequently, until the onions have softened without coloring. (I often do this in the microwave.)
- Whisk in the flour. Cook for a minute to cook out the flour taste. Whisk in all of the seasonings and herbs. (It is essential to cook out the flour taste for a nicer sauce.)
- Slowly whisk the milk, and cream into the flour mixture, whisking constantly. Cook, stirring, over medium heat, until the mixture bubbles and thickens. Stir in the lemon juice. (Again I do this in my microwave in a large measuring jug.)
- Remove from the heat and whisk in both cheeses until they melt and the sauce is smooth. Stir in the cooked pasta and the peas. (I use a small wire whisk for all of my whisking. No need to thaw the peas.)
- Transfer this mixture to the prepared baking dish. (Make sure you dish is not too large. If it is then the mixture will need to be spread out more and you run the risk of it drying out.)
- Mix together the cracker crumbs and the melted butter. Sprinkle this mixture over top of the casserole. (Alternately you can use bread crumbs.)
- Bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown.
- Serve and enjoy hot. (This is rich and delicious!)
Drain the tuna really well Excess liquid is the number‑one culprit behind a watery casserole. Press the tuna lightly in the can to remove as much moisture as possible before adding it.
Use freshly shredded cheese for the creamiest sauce Pre‑shredded cheese contains anti‑caking agents that prevent smooth melting. Freshly shredded cheddar or Parmesan melts beautifully and gives the sauce a richer texture.
Cook the pasta just to al dente Slightly undercooked pasta holds its shape better and won’t turn mushy as the casserole bakes.
Add peas for color and extra comfort Stir in ½ cup frozen peas while the sauce simmers. They brighten the dish and add a lovely pop of sweetness.
Taste and adjust the seasoning before baking Once the sauce is mixed, give it a quick taste. A pinch more salt, pepper, or even a dash of garlic powder can make the flavors sing.
Choose the right baking dish A small casserole dish or ramekin helps the sauce bubble and thicken properly. Too large a dish spreads everything out and can dry the casserole.
Let it rest for a few minutes after baking This helps the sauce settle and thicken, making each spoonful creamy and satisfying.
Customize the topping Breadcrumbs or panko give a lovely crunch, but crushed crackers (like Ritz) also work beautifully for a buttery, golden finish.
Make it your own Swap tuna for canned salmon or shredded chicken, use whole wheat or gluten‑free pasta, or add a sprinkle of paprika or parsley on top for color.
Cheesy Tuna Casserole for One
This is a hearty and delicious tuna casserole that is perfectly sized to feed one person. All you need on the side is perhaps a salad or a cooked vegetable. It is rich and creamy and oh-so-tasty!
Ingredients
- 1/2 cup (70g) uncooked macaroni (I used Ditalini)
- 1 TBS salted butter
- 1/4 cup (40g) chopped onions
- 1 TBS all purpose plain flour
- 1/2 tsp kosher salt
- 1/4 tsp coarse black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp dried thyme
- 1/8 tsp garlic powder (not salt)
- 1/2 cup (120ml) whole milk
- 1/4 cup (60ml) heavy cream
- 1 tsp lemon juice
- 1/2 cup (36g) frozen peas
- 1/2 cup (57g) grated strong cheddar cheese
- 1/4 cup (25g) grated Parmesan cheese
- 1 (5 oz-141.75g) tin of albacore tuna, drained and flaked
- 1 TBS coarse cracker crumbs
- 1 TBS butter, melted
Instructions
- Cook your macaroni in lightly salted water until al dente according to the package directions. Drain well. Rinse in cold water. Drain again. Set aside.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small oven-safe casserole and set aside.
- Melt the butter in a saucepan over medium heat. Add the chopped onions and cook, stirring frequently, until the onions have softened without coloring.
- Whisk in the flour. Cook for a minute to cook out the flour taste. Whisk in all of the seasonings and herbs.
- Slowly whisk the milk, and cream into the flour mixture, whisking constantly. Cook, stirring, over medium heat, until the mixture bubbles and thickens. Stir in the lemon juice.
- Remove from the heat and whisk in both cheeses until they melt and the sauce is smooth. Stir in the cooked pasta and the peas.
- Transfer this mixture to the prepared baking dish.
- Mix together the cracker crumbs and the melted butter. Sprinkle this mixture over top of the casserole.
- Bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown.
- Serve and enjoy hot.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
This recipe I am sharing with you today comes from a Gooseberry Patch Cookbook entitled Farmhouse Kitchen. I love the Gooseberry Patch Cookbooks. There is a garden center not too far from here which sells them. I got my copy on Amazon in 2023. This book has a wonderful selection of recipes, from farm-fresh breakfasts to picnic dishes to classic comfort food. So many yummy recipes, it's hard to choose what to make! But, then again, you could say that about any Gooseberry Patch Cookbook!
I wanted to try this recipe because it used only a very few ingredients and the batter for the topping of the cobbler was made from scratch. You didn't need to use a cake mix or any other baking mix. Just plain simple everyday ingredients. I also happened to have quite a few tins of pie filling in my larder that I am trying to use up. The original recipe called for cherry, but I used Strawberry Rhubarb, which worked beautifully. Next time I make it I will add some ground cardamom to the batter. That would work wonderfully with strawberry rhubarb.
If you used a blueberry filling you could add some ground cinnamon and finely grated lemon zest to the batter. There are an immeasurable number of ways you could adapt this recipe to your own tastes and what is in the larder. It really is a very forgiving recipe. It was a bit on the sweet side however, so I would cut down the sugar a bit next time I make it. You could probably cut it back by as much as half and still have a delicious dessert.
This was delicious served warm with a small scoop of good Vanilla Ice Cream on top. If you were in the U.K. you might enjoy it with some warm custard, or even pouring cream drizzled over top. All would be delicious. The ice cream was really wonderful as a contrast to the warm cobbler. I don't think you could go wrong with this dessert really. I think everyone will love it!
- 1/2 cup (115g) butter
- 1 cup (190g) granulated sugar
- 3/4 cup (94g) all-purpose plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (180ml) milk
- 21 oz can (550g) tin of fruit pie filling
- I used salted butter. I really don't think it makes much difference. Today's butter is only slightly salted. If it bothers you, then by all means use unsalted.
- I used Kirkland organic granulated sugar. This is a sweet dessert. You can reduce the amount of sugar used if you wish for a less sweet dessert.
- Plain, all-purpose flour is what is needed. I have never used self-raising flour, but if you do you would need to alter the amount of baking powder used and omit any salt.
- I used whole milk.
- On this occasion I used Strawberry Rhubarb fruit pie filling. It was lovely. You can use any type of fruit pie filling that you enjoy.
- Preheat the oven to 325*F/160*C/ gas mark 3.
- Place the butter into an 8-inch square glass baking dish. Place into the oven to melt while you mix up the batter. (It will melt faster if you have the butter cut into chunks. Do NOT let it brown.)
- Measure the flour, sugar, baking powder and salt into a bowl. Whisk together to combine well. (I use a small wire whisk for this. This makes sure the baking powder is evenly mixed throughout.) Whisk in the milk until smooth. (You want a smooth, lump-free batter.)
- Pour the batter over the melted butter in the dish. Do NOT Stir. (Seriously, do not stir this.)
- Spoon the fruit filling on top of the batter. Again do NOT stir. (I just dollop the filling evenly over top as best as I can. It will be sinking to the bottom as the cake bakes and covers the top of the cobbler.)
- Bake in the preheated oven for about 1 hour until golden brown.
- Serve warm with vanilla ice cream, custard sauce or pouring cream. Delicious! (I love vanilla ice cream with this.)
Use the right pan for even baking
A 8×8‑inch baking dish is recommended for the best texture and even cooking. Using a deeper round dish can leave the center undercooked and soupy because the batter sits too deep in the middle.
Don’t stir — really, don’t stir
The magic of this cobbler comes from layering. You melt the butter, pour in the batter, then spoon the cherry filling over top — without stirring at any stage. This creates the classic “self‑forming crust” as it bakes.
Adjust the sweetness to your taste
The full 1 cup of sugar makes the cobbler very sweet. If you prefer a less sugary dessert, try reducing it to 1/2 cup or 1/3 cup. I wouldn't go any lower than that.
Add flavor boosters for extra depth
You will love customizing the batter and filling with:
Cinnamon or allspice in the batter
Vanilla extract for warmth
Almond extract with cherry filling — a favorite addition that makes canned filling taste more homemade
Try different fruits
This recipe works beautifully with almost any fruit:
Blueberry pie filling
Cherry pie filling
Apple pie filling
Strawberry Rhubarb filling
Peach pie filling (with a touch of cinnamon)
Blackberries (fresh or canned)
Frozen sweetened strawberries
Even pear or fig preserves
It’s a wonderfully flexible base recipe.
Buttermilk works beautifully
If you’re out of regular milk, buttermilk adds richness and still bakes up perfectly. Multiple commenters confirm it works well.
Don’t worry about butter pooling
If you see butter pooling on top during baking, don’t panic — it absorbs as the cobbler cools.
Serve warm for the best texture
The cobbler is at its peak when served warm, especially with a scoop of vanilla ice cream.
Aunt Betty's Easy Fruit Cobbler
Nothing could be easier to make. This simple dessert uses everyday ingredients and can be adapted to any fruit filling you enjoy.
Ingredients
- 1/2 cup (115g) butter
- 1 cup (190g) granulated sugar
- 3/4 cup (94g) all-purpose plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (180ml) milk
- 21 oz can (550g) tin of fruit pie filling
Instructions
- Preheat the oven to 325*F/160*C/ gas mark 3.
- Place the butter into an 8-inch square glass baking dish. Place into the oven to melt while you mix up the batter.
- Measure the flour, sugar, baking powder and salt into a bowl. Whisk together to combine well. Whisk in the milk until smooth.
- Pour the batter over the melted butter in the dish. Do NOT Stir.
- Spoon the fruit filling on top of the batter. Again do NOT stir.
- Bake in the preheated oven for about 1 hour until golden brown.
- Serve warm with vanilla ice cream, custard sauce or pouring cream. Delicious!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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