9 Easy Casseroles for One Person

A regular-portioned casserole recipe is great for a potluck dinner or when you’re gathering family or friends for a meal. It’s a slightly less practical when you’re cooking dinner for yourself.

I live alone and while I’m all for meal-prepping and using up leftovers, I don’t particularly fancy eating the same warmed up casserole five nights in a row.

Enter these nine easy casseroles for one person that you can make in a little ovenproof dish. There’s chicken and rice, old-fashioned tuna noodle casserole, a cheesy potato bake, and a few other comforting favourites.

The ingredients are everyday supermarket stuff. Many of the recipes also make good use of leftover cooked meat, frozen vegetables and other things you might already have in your kitchen.

What are you waiting for? Preheat that oven and pick a dish!

In this article

• What Size Casserole Dish Do You Need for One Person?
• 1. Creamy Chicken and Rice Casserole for One
• 2. Old-Fashioned Tuna Noodle Casserole for One
• 3. Sausage and Potato Casserole for One
• 4. Mini Taco Casserole for One
• 5. Chicken and Stuffing Casserole for One
• 6. Cheesy Broccoli and White Bean Casserole for One
• 7. Shortcut Baked Ziti for One
• 8. Mini Chicken Pot Pie Casserole for One
• 9. Ham and Cheese Breakfast Casserole for One
• A Few Tips for Making Small Casseroles
• Frequently Asked Questions About Casseroles for One
• Which Casserole Are You Making First?

What Size Casserole Dish Do You Need for One Person?

You really don’t need much equipment to make a single-serving casserole.

A small ovenproof dish that holds around 2–3 cups is a good starting point. A 5×5-inch square baking dish, a small oval gratin dish or a deep ramekin will work for most of the recipes below.

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A mini loaf pan is another option if you don’t own any little casserole dishes.

The main thing is to avoid using a huge baking dish for a tiny amount of food. Your casserole will spread out too thinly and dry all out before it’s nicely browned on top.

You’ll also notice that several recipes call for cooked chicken, rice or pasta. That’s deliberate! Using precooked ingredients makes these mini casseroles considerably quicker to prepare.

If you need more ideas for making the most of those odds and ends, I’ve written a separate guide on how I cook for one without wasting food.

1. Creamy Chicken and Rice Casserole for One

Chicken and rice is a classic combo for a reason. It’s filling, inexpensive and easy to adapt to whatever vegetables you have lurking in the freezer or cupboard.

This version uses pre-cooked rice and chicken, so you can skip the long baking time that most traditional chicken and rice casseroles need.

Serves: 1 Time: About 30 minutes

Ingredients

• ½ cup cooked rice
• ¾ cup cooked chicken, chopped or shredded
• ⅓ cup frozen peas and carrots, thawed
• 2 tablespoons sour cream
• 2 tablespoons chicken stock
• 2 tablespoons grated cheddar
• Salt and black pepper
• A little butter or oil to grease the dish

Let’s cook

1. Preheat the oven to 375°F (190°C). Lightly grease a small ovenproof dish.
2. Mix the cooked rice, chicken and vegetables together in the dish.
3. Stir the sour cream and chicken stock together in a small bowl. Season with pepper and a little salt as you like.
4. Pour the sauce over the rice mixture and give everything a good stir.
5. Sprinkle the cheddar over the top.
6. Bake for approximately 20 minutes, until the casserole is bubbling and thoroughly heated through.

If you have some leftover turkey, of course you can use that instead of chicken. A handful of broccoli or mushrooms works nicely, too.

An easier evening: Ready-cooked microwave rice and rotisserie chicken make this one particularly convenient.

2. Old-Fashioned Tuna Noodle Casserole for One

Remember tuna noodle casserole? It’s one of those rather unfashionable dinners that deserves a comeback.

You get pasta, tuna, peas and a creamy sauce, with a little crunchy topping. Nothing complicated, just wholesome and tasty.

Serves: 1 Time: About 30 minutes

Ingredients

• ½ cup dried macaroni or egg noodles
• 1 small pouch or tin of tuna, approximately 3 oz (85 g), drained
• ⅓ cup frozen peas
• 3 tablespoons sour cream
• 2 tablespoons milk
• 2 tablespoons grated cheddar
• 1 tablespoon crushed plain crackers or breadcrumbs
• Salt and black pepper

Let’s cook

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to the packet instructions, stopping when it’s still a little firm. Add the frozen peas for the final 2 minutes.
3. Drain everything well.
4. In a bowl, mix the sour cream, milk and cheddar. Add the tuna, pasta and peas. Season to taste.
5. Spoon the mixture into a lightly greased small baking dish.
6. Scatter the crushed crackers or breadcrumbs over the top.
7. Bake for 15–20 minutes, until hot and bubbling with a lightly golden topping.

You can substitute the peas with sweetcorn or finely chopped broccoli. If you don’t like tuna, cooked chicken works here as well.

A little tip: You don’t need expensive tuna for this. Ordinary canned tuna in water is perfectly fine. If your tin is larger than 3 oz, you can use the whole thing for a more generous portion.

3. Sausage and Potato Casserole for One

One potato, one sausage and a few bits of onion and pepper. That’s almost your entire shopping list sorted!

I like this kind of meal because there’s very little measuring involved. You can use whatever fully cooked sausage you enjoy, including smoked sausage, kielbasa, vegan or chicken sausage.

Serves: 1 Time: About 30 minutes

Ingredients

• 1 medium potato, approximately 5–6 oz (150–180 g)
• 1 fully cooked sausage, approximately 3–4 oz (85–115 g)
• ¼ bell pepper, chopped
• 2 tablespoons chopped onion
• 1 teaspoon olive oil
• A pinch of paprika
• Salt and black pepper
• 2 tablespoons grated cheese, optional

Let’s cook

1. Heat the oven to 400°F (200°C).
2. Prick the potato with a fork and microwave it for 3–5 minutes, until it’s beginning to soften but isn’t completely cooked.
3. Cut the potato into bite-sized pieces and slice the sausage.
4. Mix the potato, sausage, onion and pepper in a small ovenproof dish.
5. Drizzle with the oil, sprinkle with paprika and season with salt and pepper.
6. Bake for 15–20 minutes, stirring once, until the potatoes are tender and the sausage has browned slightly.
7. If you’re using cheese, scatter it over the top during the last 3–5 minutes.

This makes a nice substantial dinner. I like a little mustard on the side!

Not in the mood for sausage? Have a look at my easy potato meals for one person for other good lunch and dinner ideas.

4. Mini Taco Casserole for One

Fancy tacos but don’t want to buy a dozen ingredients just to make yourself dinner?

This little casserole uses ground beef, salsa, beans, a tortilla and some grated cheese. You get all the familiar flavours without having to assemble individual tacos.

Serves: 1 Time: About 30 minutes

Ingredients

• 4 oz (115 g) ground beef
• ¼ cup canned black beans, drained
• ¼ cup tomato salsa
• 1 teaspoon taco seasoning
• 1 small flour tortilla
• ¼ cup grated cheddar
• A little oil for the pan
• Optional: sour cream to serve

Let’s cook

1. Preheat the oven to 375°F (190°C).
2. Heat a little oil in a frying pan and cook the ground beef over medium heat for 5–7 minutes, breaking it up as it browns. Drain excess fat if necessary.
3. Stir in the taco seasoning, beans and salsa. Simmer for another 2 minutes.
4. Cut the tortilla into strips. Arrange half of them in the bottom of a small baking dish.
5. Spoon the beef mixture over the tortilla strips and cover with the remaining strips.
6. Scatter the cheddar over the top.
7. Bake for 12–15 minutes, until the filling is thoroughly heated and the cheese is melted.

Add a spoonful of sour cream when serving if you like. If you want to splurge, top with some avocado or store-bought guac.

You can use ground turkey instead of beef, or replace the meat with more beans for a vegetarian version. (And the leftover beans go nicely with an easy omelette or frittata on the next day!)

If you’ve bought a whole packet of ground beef and are wondering what to do with the rest, I’ve got six old-fashioned ground beef recipes for one you might enjoy.

5. Chicken and Stuffing Casserole for One

Here’s one for the nights when you’re craving something a bit like Sunday dinner but have absolutely no intention of roasting a chicken.

With ready-cooked or rotisserie chicken, mixed vegetables, a little gravy and boxed stuffing, you can put together a comforting little casserole in minutes.

Serves: 1 Time: About 30 minutes

Ingredients

• ½ cup cooked chicken or turkey, chopped
• ½ cup frozen mixed vegetables, thawed
• ⅓ cup prepared chicken gravy
• ¼ cup dry seasoned stuffing mix
• 3 tablespoons hot water or chicken stock
• 1 teaspoon butter
• Black pepper

Let’s cook

1. Preheat the oven to 400°F (200°C).
2. Stir the chicken, vegetables and gravy together in a small ovenproof dish. Add a little black pepper.
3. Put the dry stuffing mix into a separate bowl. Add the hot water or stock and fluff with a fork until the crumbs are moistened.
4. Spoon the stuffing over the chicken mixture.
5. Dot the top with the butter.
6. Bake for approximately 20 minutes, until the filling is hot and bubbling and the stuffing has a nice golden crust.

You can also use leftover roast turkey in this recipe, which makes it especially handy after a holiday meal.

And speaking of holidays, if you have leftover cooked stuffing, you can also use that instead of the mix. Just spoon it on top and skip the rehydrating step.

6. Cheesy Broccoli and White Bean Casserole for One

Here’s a meatless option that’s inexpensive and surprisingly filling.

Broccoli, white beans and cheddar are all you need for the main ingredients. The beans add substance to what would otherwise be a simple broccoli cheese side dish.

Serves: 1 Time: About 30 minutes

Ingredients

• ¾ cup broccoli florets, fresh or frozen
• ½ cup canned white beans, drained and rinsed
• 2 tablespoons sour cream
• 2 tablespoons milk
• ¼ cup grated cheddar
• 1 tablespoon breadcrumbs or crushed crackers
• Salt and black pepper
• Optional: ½ teaspoon mustard

Let’s cook

1. Preheat the oven to 375°F (190°C).
2. Steam or microwave the broccoli until just tender. Drain thoroughly.
3. Put the broccoli and white beans into a small greased baking dish.
4. Mix the sour cream, milk, mustard (if using) and half the cheddar in a bowl.
5. Pour the mixture over the vegetables and stir gently.
6. Sprinkle with the remaining cheddar and breadcrumbs.
7. Bake for 20–25 minutes until everything is bubbling and lightly browned.

This is a good recipe for using up the last bit of cheese or a few spoonfuls of beans.

You can also add a slice of crusty bread or a few leftover roasted potatoes if you’re very hungry.

A little tip: Frozen broccoli works absolutely fine here. Just drain it well so your casserole doesn’t end up swimming in water.

7. Shortcut Baked Ziti for One

A small pasta bake is one of my favourite ways to turn a handful of leftovers into a proper dinner.

This recipe is particularly handy if you have some cooked pasta in the fridge and an open jar of tomato sauce.

There’s no need to make a complicated meat sauce or assemble a huge lasagna.

Serves: 1 Time: About 25 minutes with cooked pasta

Ingredients

• 1 cup cooked penne or ziti pasta
• ½ cup marinara or plain tomato pasta sauce
• 2 tablespoons ricotta or cottage cheese
• ¼ cup grated mozzarella
• ½ teaspoon dried Italian herbs
• Black pepper
• Optional: a handful of spinach

Let’s cook

1. Preheat the oven to 400°F (200°C).
2. Put the cooked pasta in a small ovenproof dish.
3. Stir in the tomato sauce, ricotta or cottage cheese, dried herbs and a little black pepper.
4. Add the spinach if you’re using it.
5. Sprinkle the mozzarella over the top.
6. Bake for 15–20 minutes, until the sauce is bubbling and the cheese is nicely melted.

If you don’t have cooked pasta ready, simply boil a small portion according to the packet instructions first. Allow another 10–12 minutes of time if you need to do that.

You can also add a couple of leftover meatballs, cooked sausage slices or vegetables.

This one’s particularly forgiving, so don’t worry if your measurements aren’t exactly right. To be honest, I eye-ball measurements myself when I’m cooking.

8. Mini Chicken Pot Pie Casserole for One

Chicken pot pie is delicious, but making pastry from scratch for one little dinner seems a bit excessive to me.

Luckily, you can cheat.

A little ready-made puff pastry gives you a golden, flaky topping over a creamy chicken and vegetable filling. And the whole thing looks rather impressive considering how little effort goes into it.

Serves: 1 Time: About 30 minutes with thawed pastry

Ingredients

• ½ cup cooked chicken, chopped
• ½ cup frozen mixed vegetables, thawed
• ⅓ cup prepared chicken gravy
• 1 small square of ready-made puff pastry, thawed
• Black pepper
• Optional: a little milk to brush the pastry

Let’s cook

1. Heat the oven to 400°F (200°C).
2. Mix the chicken, vegetables, gravy and a little black pepper in a small ovenproof dish.
3. Cut the pastry so it’s slightly larger than the top of your dish.
4. Lay the pastry over the filling and press it gently around the edges.
5. Cut a small slit in the centre to let steam escape. Brush with a little milk if you want a more golden crust.
6. Bake for 20–25 minutes, until the pastry is puffed and golden and the filling is thoroughly hot.

That’s your little chicken pot pie sorted!

Here again, you can also use leftover turkey, and frozen peas and carrots are perfectly fine if you don’t have mixed vegetables.

Freeze any unused pastry in individual pieces so you can make this again without opening a whole packet.

9. Ham and Cheese Breakfast Casserole for One

Who says casseroles are only for dinner?

This little breakfast bake is a good way to use up a slice of bread, an egg and some leftover ham.

You can make it for breakfast, brunch or even a lazy evening meal.

Serves: 1 Time: About 35 minutes

Ingredients

• 1 thick slice of bread, cut into cubes
• 1 large egg
• ¼ cup milk
• ⅓ cup diced cooked ham
• ¼ cup grated cheddar
• Black pepper
• A little butter to grease the dish
• Optional: 1 tablespoon finely chopped bell pepper

Let’s cook

1. Preheat the oven to 350°F (175°C).
2. Butter a small ovenproof dish and add the bread cubes and ham.
3. Beat the egg with the milk and a little black pepper.
4. Pour the egg mixture over the bread, pressing the bread down gently so it absorbs some of the liquid.
5. Scatter the cheese and chopped pepper (if using) over the top.
6. Leave the mixture to stand for about 5 minutes.
7. Bake for 25–30 minutes, until the centre is set and the top is golden.

You can substitute the ham with cooked sausage, mushrooms or spinach.

Day-old bread is especially good for this recipe because it soaks up the egg mixture without becoming too mushy.

A Few Tips for Making Small Casseroles

Once you’ve made one or two of these, you’ll get a feel for how easy it is to put together a single-serving casserole without following a complicated recipe every time.

A few things help:

• Keep some frozen vegetables handy. You can take out exactly the amount you need instead of having fresh vegetables going off in the fridge.
• Freeze cooked chicken in small portions. Half a cup is enough to make quite a few different meals.
• Use up the bits and pieces. A little cheese, some leftover rice or half a cooked potato can all go into a casserole. Don’t be afraid to experiment!
• Don’t drown everything in sauce. Small casseroles need less liquid than family-sized versions. Too much sauce can leave you with something closer to soup.
• Give the casserole a few minutes to rest. It helps the sauce settle, and you won’t burn your mouth on the first bite.

You don’t need to buy every ingredient specifically for these recipes. They’re all pretty flexible enough to accommodate reasonable substitutions.

Frequently Asked Questions About Casseroles for One

Can I make a casserole for one person without a small baking dish?

Yes. A small ovenproof ramekin, mini loaf pan or individual gratin dish can work. Just make sure it’s large enough to hold the filling without overflowing, and leave a little room at the top.

The cooking time may vary depending on how deep your dish is.

Can I prepare these mini casseroles ahead of time?

Most of them can be assembled in advance and kept covered in the refrigerator until you’re ready to cook.

The chicken and rice, taco casserole and baked ziti are particularly convenient for this.

Keep pastry and crunchy toppings separate until you’re ready to bake so they don’t become soggy.

Can I freeze a single-serving casserole?

Yes, although some freeze better than others.

Tomato-based pasta casseroles and some cooked chicken casseroles are generally good candidates for freezing. Creamy sauces can sometimes separate after thawing, and crispy toppings may lose their texture.

For the best results, freeze individual portions in suitable containers and add delicate toppings just before reheating.

How do I know when my mini casserole is done?

Look for bubbling around the edges, a properly heated centre and a golden topping where appropriate.

For food safety, casseroles should reach an internal temperature of 165°F / 74°C. A food thermometer is the most reliable way to check.

If you have leftovers, refrigerate them promptly and use them within 3–4 days.

Which Casserole Are You Making First?

That’s nine easy casseroles for one person, and hopefully a few new options for nights when you’re hungry but don’t want to spend an hour fussing around in the kitchen.

I’d start with the chicken and rice if you have leftovers to use up, or the tuna noodle casserole if you’re mostly cooking from the cupboard.

And if the oven seems like too much effort tonight, take a look at my original roundup of 15 easy meals for one person for more quick ideas.