With just two Thanksgiving dinners under my belt, I’m experimenting with which green vegetable will become a tradition at our house. Sweet potatoes and corn are pretty much a solid, but, the green veggie eludes me.
We never had the traditional green bean casserole growing up. My mom heated up canned asparagus as our green veggie. Which, after having fresh asparagus as an adult, I could never figure out why we ate the canned stuff which tastes nothing like the real thing.
I’ve had plenty of green bean casserole as an adult, and it has just never grown on me. As an alternative, I tried collard greens on my first turkey day; too much work. The next, I sautéed Brussels sprouts which were so delicious they are now something we eat pretty regularly. They are definitely a contender.
This year, I’m giving the classic green bean a shot, but, wanted to know how other people serve it if they’re not doing the casserole version. I asked my Facebook friends and got so many variations, I’m going to have a hard time choosing!
16 Alternatives to Green Bean Casserole:
- I use fresh snapped green beans, butter (yeah kind of a lot) and summer savory sprinkled in. Then toss it up. We all just love it. – Chris M.
- A friend of mine does something similar to this: Green Beans with Balsamic-Shallot Butter. – Christina T.
- I keep it simple. Fresh green beans a few slices of bacon (chopped) and some onion. Delicious. – Catherine of Evolving Motherhood
- Steam the green beans. Sauté crushed garlic in blend of butter/olive oil. Toss over beans. – Kymri W.
- Sometimes I toss them with a little butter and some slivered almonds. Green beans are our “normal” veggie for those who don’t like the fancy veggies. – Julie of A Little Bite of Life
- Sautéed in a pan, with real butter, and garlic pepper! Easy! – Danny R.
- Pioneer Woman just did one this morning on Food Network with bacon and tomatoes, looked pretty darn good! – Patricia D.
- I just use can green beans (French style) cooked with black pepper, and a little bacon grease. Cook until good and tender. That is how they make them here in the South, and they sure are good! – Barbara C.
- Italian Green beans: garlic, diced tomatoes, bacon crumbles and olive oil. A surprise yummy. – Rajean of Rajean Blomquist
- I grew up with southern women, honey, you get fresh string beans, clip off ends, break ’em up, throw in a big pot of water, add bacon grease, red skin potatoes, and a ham hock. Let ’em cook down. Even better the next day. A meal in itself. – Rajean of Rajean Blomquist
- Lay fresh green beans on a cookie sheet. Drizzle with olive oil and sprinkle with sea salt and pepper. Roast at 350 degrees, turning every so often so that they brown a bit. In fact, I do a whole tray of veggies this way – potato chunks, brussels sprouts, carrots, parsnips, onions, garlic (but beans on a separate sheet). Everything roasts and it’s delicious. You can do all of that ahead and warm them up just before the meal. – Courtney M.
- Olive oil, salt, pepper and almond slivers. Or deep fry them with tempura batter – light and crispy batter! Dip them in ranch or other sauce. My kids love them. – Sheryl K.
- Just boil the beans, a little underdone, then sauté them for a few minutes with parsley lemon pesto sauce and some pine nuts. – Eileen M.
- My fav for Thanksgiving and Christmas:
1 pound fresh green beans
Salt and pepper
Preheat oven to 350 degrees F. Blanch green beans for 3 minutes. Toss them in olive oil and salt and pepper. Bundle about 5 green beans and wrap a piece of bacon around the bundle. Place in a roasting pan and roast for 10 to 15 minutes, until bacon is cooked. – Kerry G.
- Steamed whole green beans with butter and a little lemon squeezed over them. Simple, fresh, delicious. – Heather of Real: The Kitchen and Beyond
- Sauté with garlic, bacon and onions – Yum! – Patty L.
I’ve decided I’m going to try one of these the day of, and then another with leftovers the next day. The only thing left to do is, decide which ones!