Cheesy Tuna Casserole for One (Easy Single‑Serve Recipe)

 

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. 

Baked until bubbly with a crisp, buttery topping, it’s quick to prepare, deeply satisfying, and ideal for anyone cooking for themselves. Whether you’re after an easy weeknight dinner or a nostalgic, feel‑good dish, this single‑serve tuna casserole proves that comfort food can be simple, fresh, and perfectly portioned. 

 

Tuna Casserole is something which I made frequently when my children were growing up. Canned tuna was a cheap alternative to more expensive cuts of fish and a great way for me to get them to eat fish. 

I am afraid that I am a very picky tuna fish person, however. I only ever buy white albacore tuna. I remember many years ago when I was a very young mother, an old Italian woman stopping me in the grocery store and telling me to only buy the Albacore tuna, that the rest was rubbish.  I paid heed and have only ever bought albacore tuna since.

Of course these days I also buy line caught, wild tuna in a small effort to help the environment and lower my carbon footprint. If we all do our own little bits, we can make a difference. I firmly believe that.

This recipe is a delicious tuna casserole that is perfectly sized just for one person. You will find it is very generous, and if you added several sides, you might even be able to stretch it to feed two, but it is more than adequate for one.

Beautiful chunks of Albacore tuna, folded into a rich and creamy cheesy sauce along with Ditalini pasta and frozen peas for the basis of this casserole. The sauce boasts not one, but two different cheeses and the perfect combination of herbs and seasonings.   A buttery cracker crumb topping adorns the top.  Crisp, buttery and very moreish. (I confess I often double the topping because it tastes that good!)

All you need on the side of this is a cooked vegetable or two or a salad. You decide!  I really hope that you will make it and that when you do, you enjoy it as much as I do!

 

🌟INGREDIENTS NEEDED

TO MAKE

CHEESY TUNA CASSEROLE FOR ONE🌟 

There is nothing too out of the ordinary required to make this delicious casserole. It looks a long list, but most of that is herbs and seasonings.

• 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

 

🌟NOTES ON INGREDIENTS🌟 

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.

 

🌟HOW TO MAKE

CHEESY TUNA CASSEROLE FOR ONE🌟  

This is a really quick and easy make. I often do the sauce in the microwave instead of in a saucepan, and I find myself cooking/baking the casserole in my Wonder Oven Pro these days to help keep the heat out of my kitchen. This is probably one of the smartest things I have purchased. I use it every day.

1. 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.)
2. 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.)
3. 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.)
4. 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.)
5. 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.)
6. 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.)
7. 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.)
8. Mix together the cracker crumbs and the melted butter. Sprinkle this mixture over top of the casserole. (Alternately you can use bread crumbs.)
9. Bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown.
10. Serve and enjoy hot. (This is rich and delicious!)

 

🌟HINTS & TIPS FOR SUCCESS🌟

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.

 

  

 

🌟FREQUENTLY ASKED QUESTIONS🌟

CAN THIS CASSEROLE BE MADE AHEAD OF TIME?

Yes — you can make it ahead of time. Prepare up to the point of baking, cover and chill in the refrigerator until you are ready to bake it. Take it out half an hour before you want to bake it to take the chill off.

CAN I DOUBLE THE RECIPE?

Absolutely. Doubling the ingredients will give you a casserole sized for two.

CAN THIS BE FROZEN?

Yes this can be successfully frozen, either baked or unbaked.  Wrap in plastic film and then a layer of aluminum foil. Label, date and freeze. It will keep frozen for up to three months. When  you are ready to cook it, thaw in the refrigerator overnight and then reheat in a moderate oven.

WHAT TYPE OF PASTA WORKS BEST?

Any short shaped pasta that will hug and cup the sauce. Elbow macaroni, fusilli, etc. You can also usew whole wheat or gluten free pasta.

CAN I LEAVE OUT THE PEAS?

Yes, you can leave out the peas. I like to add them for colour. You could add other vegetables if you wish. 1/2 cup of frozen mixed veggies works well. Chopped spinach or tomato. Green beans. Etc. 

WHAT TYPE OF CHEESE WORKS BEST IN THIS CASSEROLE?

Freshly shredded cheddar and freshly grated Parmesan melt smoothly and give the best texture. These are my favorites, but you could also use Gruyere, fontina or sharp white cheddar if you wish.

CAN I SUBSTITUTE THE TUNA?

Yes — canned salmon or shredded chicken can be used instead. You could also use cubed ham.

 

🌟A FEW OTHER RECIPES THAT SERVE ONE PERSON🌟

If you are a person that lives on their own like I do, you may struggle to find main dish recipes that are suited just for one person. Here are a few others that I enjoy! 

LEMON GARLIC CHICKEN FOR ONE - A tender, juicy chicken breast is soaked in a bright, garlicky lemon marinade that infuses every bite with fresh, zesty flavour before roasting to perfection in the oven. With just a handful of simple ingredients and minimal prep, this small‑batch dish delivers big, vibrant taste — the kind of easy, satisfying meal that feels special even when you’re cooking just for yourself.

SINGLE SERVE GROUND BEEF MEALS - A single pound of good, locally sourced ground beef becomes four comforting, home‑cooked meals just for you — a tender mini meatloaf, cheesy sheet‑pan nachos, a cozy cottage pie, and a hearty Maritime‑style poutine. Each dish is simple, satisfying, and perfectly portioned, giving you variety without leftovers or waste. It’s an easy, clever way to enjoy several delicious meals while cooking for one, proving that small‑batch cooking can still feel abundant and deeply comforting.

 

  

Pin this delicious recipe to your Cooking for one, Fish and Casserole Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!

Yield: One serving

Author: Marie Rayner

Cheesy Tuna Casserole for One

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

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

1. 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.
2. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small oven-safe casserole and set aside.
3. Melt the butter in a saucepan over medium heat. Add the chopped onions and cook, stirring frequently, until the onions have softened without coloring.
4. Whisk in the flour. Cook for a minute to cook out the flour taste. Whisk in all of the seasonings and herbs.
5. 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.
6. 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.
7. Transfer this mixture to the prepared baking dish.
8. Mix together the cracker crumbs and the melted butter. Sprinkle this mixture over top of the casserole.
9. Bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown.
10. Serve and enjoy hot.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

 

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.  

  

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.