If you’re wondering what to serve with your tuna casserole, you’ve come to the right place.
In this article, I list 39 of the most popular side dishes for tuna casserole.
In a rush? Here’s the short answer.
The best dishes to serve with tuna casserole are buttermilk drop biscuits, green jacket salad, steam-fried vegetables, and sauteed Swiss chard. You can also go with bacon-wrapped asparagus, succotash, or blistered tomatoes. For toppings, try salt and vinegar potato chips or French fried onions.
Ready? Let’s jump right in.
Tuna casserole can be a meal on its own, but it’s even better with a side of bread!
You can keep it simple with plain crusty bread, but buttery cheesy garlic bread is my go-to for ultimate indulgence.
Buttermilk drop biscuits
This recipe is the easiest way to get warm, buttery biscuits on your table in less than 30 minutes.
The dough is wetter than the usual recipe, so you don’t have to knead, roll, or cut it out – just scoop it straight into your sheet pan.
Remember to save a piece of these fluffy biscuits to mop up your tuna casserole’s creamy goodness.
Why we love this recipe: it has a 4.5 rating from 562 reviews.
Air fryer garlic bread
Tuna casserole may not be a traditional Italian pasta dish, but it’s still superb with crunchy garlic bread.
This buttery, garlicky treat is normally made in the oven, but did you know you can make it in an air fryer too?
The air fryer cooks the bread really quickly and gets it super crisp.
Why we love this recipe: you can freeze the leftovers, so you can always have some garlic bread ready to go.
Skip the panko breadcrumbs and switch up the toppings for your tuna casserole.
I like homemade French fried onions to give the casserole a Thanksgiving theme, but you can also stick with potato chips, cheesy crackers, or even flaming hot Doritos!
Salt and vinegar potato chips
These potato chips are the perfect alternative when you’re getting bored of panko breadcrumbs.
Their satisfying crunch is an excellent contrast to your casserole’s al dente pasta.
Plus they boast a salty-sour flavor combo to add a zippy bite to the creamy sauce. Psst… if you want some heat, sprinkle on a bit of chili powder.
Why we love this recipe: they’re tastier and healthier than store-bought chips.
French fried onions
Take inspiration from green bean casseroles and top your tuna casserole with these French fried onions.
The thin onion slices are soaked in buttermilk and dredged before frying, making them irresistibly crunchy.
And the best part? You can make these in advance and add them to the casserole before baking.
They’ll quickly crisp back up!
Why we love this recipe: they’re great for snacking too.
Tuna casserole is a rich dish, so a crisp, fresh salad is always a welcome addition.
A simple bowl of leafy greens tossed with lemon and olive oil will do the trick, but you can also put together something different like a three-bean salad.
Green jacket salad
This is a classic salad from a once-popular restaurant in Augusta, Georgia that features a medley of juicy and crisp textures.
The whole thing can be put together in 10 minutes, including the homemade dressing.
The original dressing recipe calls for vegetable oil, but I prefer using olive oil for a more refined flavor.
Why we love this recipe: most ingredients are pantry staples.
If you’re not a fan of leafy salads, how about pairing your tuna casserole with this simple cucumber salad instead?
The combination of refreshing cucumbers, dill, and vinegar makes the perfect palate cleanser for a rich and creamy dish like tuna casserole.
Why we love this recipe: it’s ideal for warmer days.
Tuna casserole is mainly made up of carbs and protein, so a veggie side is a must for a complete and healthy meal.
Sauteed greens are a quick and easy option, but you can also roast your favorite veggies for an effortless side dish.
French green beans
Need a quick and healthy side dish for your tuna casserole? Look no further than these French green beans.
They’re longer, skinnier, and more tender than the usual variety (and they have a fancy name).
A quick saute in butter is all they need to make them delicious. And I always finish them off with a spritz of lemon juice to keep things bright.
Why we love this recipe: they’re ideal for busy weeknights when you’re in a rush.
Tired of the typical roasted asparagus? Wrap the spears in bacon to shake things up.
The trick with this dish is to roast the wrapped asparagus on a wire rack over a sheet pan.
This technique will make sure the bacon crisps up all the way around. No one wants soggy bacon bottoms!
Psst… if asparagus isn’t in season you can use green beans instead.
Why we love this recipe: everything’s better with bacon.
Steam fried vegetables
Give your tuna casserole a nourishing boost with these steam-fried veggies.
This technique involves quickly stir-frying the veggies to give them a nice color and then adding liquid to steam them.
You can use any liquid you want – water is the simplest, but try chicken stock or wine for more flavor.
Why we love this recipe: it’s a great way to use any old veggies you have in the fridge.
Garlic sauteed swiss chard
Swiss chard, like most leafy greens, is a nutrient powerhouse.
And the best part? You don’t need to do much to make the leaves tasty – a quick saute with garlic removes the bitterness and brings out the chards sweet notes (it’s there, I promise!).
Pro tip: start cooking the stalks first because they’re tougher than the leaves so will need longer in the pan.
Why we love this recipe: a serving only adds 56 calories to your meal.
The beauty of this Native American dish is how customizable it is – the only must-haves are corn and shell beans.
This recipe goes with a colorful medley of zucchini, green beans, okra, and tomatoes for a summery bite, but you can also try pumpkin for the winter twist.
Pro tip: take my lead and add bacon for a salty twist.
Why we love this recipe: it will brighten up your plate.
Tomatoes are usually served fresh in salads, but they’re also great cooked.
They become tender and sweet, and develop some delicious charred spots that make them even tastier.
And this recipe goes the extra mile by adding balsamic vinegar to the tomatoes as they cook, which gives them extra tart kick that pairs superbly with your creamy tuna casserole.
Why we love this recipe: you can make a big batch and use the leftovers for breakfast.
Roasted balsamic brussels sprouts
These brussels sprouts are an excellent side dish for your tuna casserole – and don’t worry, they’re nothing like the mushy boiled sprouts you might be used to.
These sprouts are roasted with pancetta, infusing them with delicious savory flavors.
And then they’re tossed in syrupy balsamic vinegar to add tartness and crisp up the outside.
Why we love this recipe: it’s effortless.
The best side dishes for tuna casserole
- Buttermilk drop biscuits
- Air fryer garlic bread
- Salt and vinegar potato chips
- French fried onions
- Green jacket salad
- Cucumber salad
- French green beans
- Bacon-wrapped asparagus
- Steam fried vegetables
- Garlic sauteed swiss chard
- Harvest succotash
- Blistered tomatoes
- Roasted balsamic brussels sprouts
What To Serve With Tuna Casserole [39 Ideas]
- 1 portion buttermilk drop biscuits
- 1 portion French fried onions
- 1 portion green jacket salad
- 1 portion harvest succotash
- 1 portion air fryer garlic bread
- 1 portion garlic sauteed swiss chard … and more
- Prepare your tuna casserole according to your favorite recipe.
- In the meantime, choose one of the following sides to serve alongside it.
- Side dishes include: buttermilk drop biscuits, air fryer garlic bread, salt and vinegar potato chips, french fried onions, green jacket salad, cucumber salad, french green beans, bacon-wrapped asparagus, steam fried vegetables, garlic sauteed swiss chard, harvest succotash, blistered tomatoes, and roasted balsamic brussels sprouts.
- Serve immediately and enjoy!