How To Make Tuna Casserole For One

Ever have one of those days where you just want something warm, comforting, and utterly delicious, but the thought of cooking for an army (when you’re just one hungry human) makes you wanna just order takeout? Yeah, me too. But fear not, my friend, because today we’re tackling the king of comfort food: Tuna Casserole. And guess what? We’re making it just for YOU. No massive leftovers, no fuss, just pure, unadulterated, single-serving bliss.

Why This Recipe is Awesome

Okay, so why bother with this recipe? Because it’s practically magic, that’s why! It’s so easy, you could probably make it in your sleep (don’t actually try that, oven + sleep = bad idea). It uses **pantry staples** you probably already have lurking in your cupboards. And the best part? It’s **portioned perfectly for one**. No sad, lonely casserole dish full of next-day regret. Just a cozy little hug in a bowl, made for you, by you. Plus, it’s pretty much **idiot-proof**. Even *I* haven’t managed to mess this one up. Yet.

Ingredients You’ll Need

• A small can of tuna (the one packed in water or oil, your call. I often prefer water, less guilt, you know?). Make sure to drain it!
• A handful of egg noodles (about 1/2 cup dry, or whatever pasta’s looking lonely in your pantry – elbow macaroni, shells, spirals, go wild!).
• 1 tablespoon butter (the real stuff, please. Your soul deserves it.).
• 1 tablespoon all-purpose flour (for that lovely creamy magic).
• 1/2 cup milk (any kind, whole milk makes it extra creamy, but low-fat works too. We’re not judging here).
• 1/4 cup shredded cheddar cheese (or whatever melty cheese you have. Monterey Jack? Gouda? Who’s counting?).
• A pinch of salt and pepper (to taste, naturally).
• Optional: A dash of garlic powder or onion powder (for that extra ‘oomph!’).
• Optional: A sprinkle of breadcrumbs or crushed potato chips (for that *chef’s kiss* crispy topping).

Step-by-Step Instructions

1. **Get Noodlin’:** Preheat your oven to 375°F (190°C). While it’s getting toasty, boil some water and cook your egg noodles according to package directions. Drain ’em, and set aside. Don’t overcook them; nobody likes mushy noodles.
2. **Melt & Whisk:** In a small, oven-safe dish (like a ramekin or a small baking dish that holds about 1.5-2 cups), melt your butter over medium heat on the stovetop (or microwave it in the dish if you’re feeling *extra* lazy). Whisk in the flour until it forms a smooth paste, cooking for about 1 minute. This is your roux, fancy pants!
3. **Creamy Dreamy Sauce:** Slowly pour in the milk, whisking constantly to avoid lumps. Bring it to a gentle simmer, letting it thicken for 2-3 minutes. It should be nice and creamy. Season with salt, pepper, and any optional powders you’re using.
4. **Mix It Up:** Take your sauce off the heat. Stir in the drained tuna and cooked noodles. Mix it all together until everything is happily coated in that glorious sauce.
5. **Cheesy Goodness:** Now, stir in most of your shredded cheese, saving a little bit for the top. If you made the sauce in a saucepan, transfer the mixture to your prepared oven-safe dish.
6. **Top & Bake:** Sprinkle the remaining cheese on top, and if you’re going for extra crunch, add those breadcrumbs or crushed chips. Pop it into the preheated oven.
7. **Golden Perfection:** Bake for 15-20 minutes, or until the casserole is bubbly and the top is golden brown and irresistible.
8. **Serve Yourself!** Carefully remove from the oven (it’ll be hot!). Let it cool for a minute or two, then dig in. You earned this!

Common Mistakes to Avoid

• **Forgetting to preheat the oven:** Rookie mistake! Your casserole won’t cook evenly, and you’ll end up with a lukewarm, sad mess. Don’t do it.
• **Overcooking your noodles:** Nobody wants a mushy casserole. Cook your noodles *al dente*—a little firm—since they’ll continue to cook in the oven.
• **Not whisking your roux properly:** Lumpy sauce is a bummer. Whisk like your life depends on it when adding the milk. Slow and steady wins the race here.
• **Using tuna straight from the can without draining:** Please, for the love of all that is holy, drain your tuna! Otherwise, your casserole will be watery and gross.
• **Skipping the topping:** That crispy topping isn’t just for show, my friend. It adds texture and elevates the whole experience. Don’t be a hero, add the crunch!

Alternatives & Substitutions

**No egg noodles? No problem!** Any small pasta shape works: macaroni, rotini, farfalle (bow ties are cute!). Got leftover rice? You could even try that in a pinch, though the texture will be different.

**No cheddar?** Any good melting cheese will do the trick. Gruyere, mozzarella, even a sprinkle of Parmesan on top would be tasty. Mix and match!

**Feeling fancy?** Add some frozen peas or corn to the mix for a veggie boost. Just toss them in with the tuna and noodles – no need to thaw.

**Want more flavor?** A splash of dry white wine with the milk (let it simmer a bit to cook off the alcohol) or a pinch of Dijon mustard can add a lovely depth. **Pro tip:** A dash of hot sauce makes it *zing*.

FAQ (Frequently Asked Questions)

• **Can I make this ahead of time?** You *can*, but I wouldn’t recommend it for peak deliciousness. The noodles tend to soak up all the sauce and get a bit soft. This recipe is so quick, just make it fresh!
• **What if I don’t have an oven-safe dish?** You can cook the sauce in a small saucepan, then mix everything in a regular bowl and transfer to a small oven-safe ramekin or even a sturdy mug if you’re really in a bind. Just make sure it’s oven-safe, obviously!
• **Can I use canned chicken instead of tuna?** Absolutely! It’ll be a chicken casserole for one, but the method is identical. You do you!
• **Is it okay to use skim milk?** Yes, it is. Your casserole might be slightly less rich and creamy, but it will still be delicious. Don’t let a lack of whole milk stop your comfort food dreams!
• **I forgot to buy breadcrumbs! What else can I use for topping?** Crushed crackers (Ritz are divine!), cornflakes, or even some leftover crushed potato chips (my personal favorite) make excellent crunchy toppings. Get creative!
• **How long does it keep in the fridge?** If you *do* miraculously have leftovers (which is unlikely with this single-serving magic!), it’ll be good for about 2-3 days in an airtight container. Reheat gently in the microwave or oven.

Final Thoughts

See? That wasn’t so scary, was it? You just whipped up a warm, comforting, and utterly delicious tuna casserole for one, without breaking a sweat (or a full kitchen). Now go impress someone – or, more realistically, just yourself – with your new culinary skills. You’ve earned this moment of pure comfort. **Go forth and feast, my friend!**