Tuna Noodle Casserole For Two

So you’re staring into the fridge, contemplating your life choices and realizing “cooking an elaborate meal for one (or two, if you’re feeling generous) sounds like WAY too much effort,” huh? Same. But what if I told you there’s a dish that’s basically a warm, cheesy hug in a bowl, requires minimal brainpower, and tastes like pure comfort? Enter: Tuna Noodle Casserole. But not just *any* casserole—a **Tuna Noodle Casserole FOR TWO**. Because nobody needs enough leftovers to feed a small army unless they *are* a small army. Let’s get cozy!

Why This Recipe is Awesome

Okay, let’s be real. This isn’t gourmet, Michelin-star dining. This is “I need something delicious, I need it now, and I want to feel like a culinary genius without actually being one” food. This recipe is awesome because it’s **idiot-proof**. Seriously, if I can make it without setting off the smoke detector, so can you. It’s affordable, uses pantry staples, and comes together faster than you can decide what to binge-watch next. Plus, it’s genuinely satisfying. It’s the kind of meal that says, “I love you, now please don’t ask me to do dishes.”

Ingredients You’ll Need

• 1 cup dry egg noodles: Or whatever small pasta you have lurking in the back of your cupboard. Elbow macaroni works too, you rebel.
• 1 (5 oz) can tuna, drained: In water or oil, your call. Just make sure it’s properly drained unless you’re going for a soupy vibe. We’re not.
• 1/2 cup frozen peas: Because we need *some* greens, right? Adds a pop of color and a whisper of health.
• 1/2 cup milk: Any kind will do. Whole milk makes it extra creamy, skim makes you feel less guilty. Your journey!
• 1/4 cup shredded cheddar cheese: Or more! We’re not judging. This is comfort, not a diet plan.
• 2 tablespoons unsalted butter: Because butter makes everything better. It’s science.
• 2 tablespoons all-purpose flour: Our secret weapon for a thick, luscious sauce.
• 1/4 teaspoon garlic powder: Or a fresh clove, minced. Pick your poison, garlic fiend.
• Salt and black pepper to taste: Don’t be shy. Seasoning is key!
• Optional: 2 tablespoons breadcrumbs: For that golden, crunchy topping we all adore. You can even mix them with a tiny bit of melted butter for extra oomph.

Step-by-Step Instructions

1. First things first, preheat your oven to 375°F (190°C). While that’s heating up, get a small pot of water boiling for your noodles.
2. Cook your egg noodles according to package directions. You want them al dente, not mushy. Nobody likes mushy noodles. Drain them thoroughly and set aside.
3. In a medium saucepan, melt the butter over medium heat. Once it’s bubbly, whisk in the flour. Stir constantly for about 1-2 minutes until it forms a pale, golden roux. This is where the magic starts!
4. Slowly whisk in the milk, bit by bit, making sure to smooth out any lumps. Keep whisking until the sauce thickens and starts to bubble. It should be nice and creamy.
5. Stir in the garlic powder, salt, and pepper. Then, add about half of your shredded cheddar cheese, stirring until it’s completely melted and beautiful.
6. Now, gently fold in the drained tuna, cooked noodles, and frozen peas into your glorious cheesy sauce. Mix everything until it’s evenly coated and looking irresistible.
7. Pour the mixture into a small, oven-safe dish (like an 8×8 inch baking dish or two smaller ramekins). Sprinkle the remaining cheddar cheese over the top, and if you’re feeling fancy, add those breadcrumbs.
8. Bake for 15-20 minutes, or until the casserole is bubbly and the cheese on top is golden brown and irresistible. If you used breadcrumbs, they should be nice and toasty.
9. Let it cool for a few minutes before diving in. It’s hot, trust me.

Common Mistakes to Avoid

• **Forgetting to Drain the Tuna:** Rookie mistake! Unless you’re into a watery casserole, squeeze out that liquid. Seriously.
• **Overcooking the Noodles:** Mushy noodles are a cardinal sin in casserole land. Al dente is your friend here, as they’ll cook a bit more in the oven.
• **Skipping the Roux:** Thinking you can just dump flour in the sauce? Nope. That’s how you get lumpy, sad sauce. Take the extra two minutes; it’s worth it.
• **Not Seasoning Enough:** Bland casserole? No thanks. Taste your sauce before adding everything else and adjust salt and pepper. Don’t be shy!
• **Ignoring the Oven Preheat:** “It’ll warm up with the food,” you think? Nah, preheating ensures even cooking and that lovely golden crust.

Alternatives & Substitutions

Want to mix it up? I got you. This recipe is super flexible because, let’s face it, we work with what we’ve got sometimes!

• **No Peas?** Try corn, diced carrots, or finely chopped celery for some crunch. Fresh spinach wilts beautifully into the sauce too, adding extra nutrients (shhh!).
• **Different Cheese?** Colby Jack, Monterey Jack, or even a sprinkle of Parmesan would be delightful. Use what you love!
• **Gluten-Free?** Swap regular flour for a gluten-free all-purpose blend and use gluten-free pasta. Easy peasy!
• **Crispy Topping Flair:** Crushed potato chips, Ritz crackers, or even some fried onions (like the kind for green bean casserole) make for an epic crunchy topping. Just don’t tell anyone it was that easy.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

Can I make this ahead of time? Absolutely! Assemble it all, cover it tightly, and pop it in the fridge for up to a day. You might need to add a few extra minutes to the baking time to ensure it heats through.

What if I don’t have an oven-safe dish that small? Use two individual ramekins! Or, if you only have a larger dish, just spread it out more. It might bake a little faster, so keep an eye on it.

Can I use canned chicken instead of tuna? You totally can! It won’t be “tuna noodle casserole” anymore, but it’ll still be delicious. Think of it as a cousin, twice removed.

Is it okay to use skim milk? Yep! It’ll be a little less rich and creamy than with whole milk, but still perfectly fine. Don’t let dairy percentages hold you back.

Can I add hot sauce to this? Why are you even asking? Of course! A few dashes of your favorite hot sauce stirred into the cheese sauce will give it a nice kick. Go wild!

How about freezing leftovers? For two? What leftovers? But hypothetically, yes, you can. Freeze individual portions in airtight containers. Thaw in the fridge and reheat in the oven or microwave. The texture might change slightly, but it’ll still be tasty.

Final Thoughts

There you have it—a tuna noodle casserole recipe that’s as chill as you are. It’s comforting, it’s easy, and it definitely hits the spot without making you feel like you just ran a marathon in the kitchen. So go ahead, whip this up, put on your comfiest PJs, and enjoy. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!