Yesterday we gave you some non-marshmallow ideas for sweet potatoes. Now we're tackling another old-fashioned dish that frequently shows up at Thanksgiving: the green bean casserole. We've modernized it before, but the recipes below are entirely new creatures (and most of them are really easy, too).
Our goal with these recipes was to keep some of the flavors and textures of the original intact. A few of these have some crunch—or some fried—that will satisfy you if you're craving those canned onions. A few have the oniony flavor elsewhere. And there are some mushrooms sprinkled in as a nod to the cream of mushroom soup that's in the casserole.
Also, we added two brussels sprouts recipes, since we love them and they're a great alternative to beans.
• 1. Green Beans with Golden Raisins, from Martha Stewart. Ok, these have neither onions or mushrooms, but they're simple and feel like they'd fit right in with a Thanksgiving meal.
• 2. Brussels Sprouts with Shallots and Wild Mushrooms, from Gourmet. This is a deliberate riff on green bean casserole, with the frizzled shallots scattered on top. Yum.
• 3. Fried Green Bean Bundles, from Paula Deen. The beans are tied with a green onion, so you get a smidge of that taste, and then they're battered and fried for crunch. Labor-intensive, yes, but you could prepare everything else and leave these as the last thing you do.
• 4. Greek-Style Braised Green Beans, from the Kitchn. With onions, tomatoes, and a hint of cinnamon.
• 5. Brussels Sprouts with Onion and Almonds, from Simply Recipes. We really could devote an entire roundup to brussels sprouts; they're a classic dish, too. We love the toasted almonds for some crunch on top.
Tomorrow: Alternatives to cranberry relish.
Related: Barely Cooked String Beans
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Here's another one: Szechuan Green Beans
In a wok or large skillet, saute some ground pork sausage until it is crispy crunchy and nearly blackened. Add sesame oil. Throw in some green beans that have been precooked so they are wilted. Continue sauteeing until beans have a slightly blackened/fried state. Toss all together with some sesame seeds. Yummm! Alternately, add some minced garlic too.
view FengShuiByFishgirl's profile
The beauty of green bean casserole (and I will admit to being a fan) is that it stays hot. So many other sauteed bean recipes, while tasty right out of the pan, are cold by the time the last person gets their serving.
view m_j_s72's profile
I was invited to bring a dish to Thanksgiving this year and I offered up choices from roasted root vegetables to an awesome cauliflower gratin or these maple ginger carrots I make frequently... and was shot down right away. They asked me to bring a "garden salad" (read: iceberg tomatoes) or "green bean casserole".
Blecchh. (and Meh.)
I may as well pick up something from Old Country Buffet or Perkins - they wouldn't know the difference. I get the whole "comfort food" idea - but does it have to be crap from a can? Granted, my family never made that stuff while I was growing up in NY, but Thanksgiving always included turkey and lasagna! I suppose you like what you know. I just don't know green bean casserole.
view keltrue's profile
Without hesitation, Brussel Sprouts Chiffenade... cooked in chicken stock with toasted hazelnuts and lemon zest. Recipe was either from Country Living or Country Home, and the BEST vegetable side I've ever had.
Only downside, they are a "serve immediately" kind of dish that wreaks havoc with four-burner schedules!!
view patrick (the other one)'s profile
I make brussels sprouts sauteed with butter and pecans for Thanksgiving nearly every year (we were never green bean casserole-lovers at my house). I make it in a big iron skillet and keep a lid on it so that it stays hot while everyone is making their way through the buffet line. But the above recipes sound so good I might have to switch it out this year!
view matchbookhymnal's profile
Suateed green beans, toasted pine nuts, garlic, paprika, lemon juice, olive oil. I'm legendary (in my family) for this dish, simple as it is.
view Forthright Fattie's profile
I'm using a recipe from Body Soul magazine this year - steamed green beans with toasted walnuts and roquefort cheese (you just put little lumps of the cheese on top of the beans). Simple, but it looks gorgeous. And frankly, I could use a simple recipe w/ everythin else going on in the kitchen.
view Tracey at The Thoughtful Table's profile
Keltru can you share your recipes with me? the carrots sound great!
I've tried brussel sprouts on my family and they just don't like them (I love them!)
view Sassy in SF's profile
We tried out the brussel sprouts with shallot and wild mushrooms this thanksgiving. Big hit! Added maple bacon and mmmm it was so good. Thanks Gourmet!
view kazimiera's profile