50 Unique Green Bean Casserole Alternatives
Green Bean casserole is traditional side dish for some families on holidays such as Easter, Thanksgiving, and Christmas. On the other hand, lots of people just don’t like it at all or find it boring!
We have compiled a HUGE list of green bean casserole alternatives that will be a much better solution to your side dish woes.
What can I substitute for green bean casserole?
Maybe it is the green beans, the condensed soup, or the crunchy onion topping, but this dish is either loved or hated. This is our list of possible replacements for side dishes for your holiday meal!
1. Roasted Butternut Squash
This side dish is so simple! The trick to cooking butternut squash is to microwave it for about 3 minutes to loosen up the skin and make it less difficult to cut. Once microwaved, you can use a vegetable peeler to remove the skin and a spoon to remove the seeds.
I like to coat 1-inch chunks of butternut squash with olive oil, salt, pepper, and garlic powder and then arrange them on a baking dish. Depending on the size of the squash it usually takes about 45 minutes to bake in the oven. I usually like to flip them around with a spatula about halfway through. You will know they are done when they are fork tender.
2. Carrot Casserole
Skip the green beans and take fresh or baby carrots and make a yummy casserole instead. I like to slice my carrots into medallions, or you can cut the baby carrots lengthwise.
Mix a can of condensed soup like cream of celery or mushroom with your carrots and then top with breadcrumbs or crushed crackers. Bake in the oven for about 30 minutes and you will have a savory side dish that not sweet but super tasty.
3. Cheesy Broccoli Casserole
This casserole can be made with fresh or frozen broccoli and is very fast to make. I like to use either a sauce made with Velveeta cheese and milk, or you can use a can of Campbell’s cheddar cheese soup.
I have heard of lots of different topping for this one from crushed corn flakes, ritz crackers, or just breadcrumbs. The taste is super close to mac and cheese, but a little healthier!
4. Roasted Brussel Sprouts
Don’t let fresh brussel sprouts intimate you. All you need to do is rinse them in cold water and dry with a towel. I like to put them in a bowl and drizzle olive oil on top and then add my seasonings. You can go simple with garlic, salt, and pepper or you can add any seasoning you like. (They are really good with ranch powder too!)
Arrange the Brussel sprouts on a baking dish and bake in the oven for about 30 minutes. After they are tender, you can sprinkle them with bacon, parmesan cheese, or melted butter!
5. Honey Roasted Carrots
If you are not a fan of carrot casserole, try honey roasted carrots instead. This dish is warm, sweet, and some kids don’t even realize they are eating a vegetable!
I slice my fresh carrots in rounds and then add them to a bowl. You can use a mixture of melted butter and honey, or if you don’t have honey use maple syrup or pancake syrup. Some people even do a mixture of butter, brown sugar, and raisins.
Once the carrots are fully coated, you arrange them on a greased baking sheet and bake for 20-30 minutes. The carrots will be tender, and the aroma of roasted carrots will be wonderful!
6. Bacon Wrapped Asparagus
Holiday meals can be kind of fancy, so it totally makes sense to make fancy asparagus. This is so simple to make and looks awesome on the buffet table.
Simply cut or break the ends off your fresh asparagus and lay them out on a baking sheet. Take one slice of bacon and wrap around each piece of asparagus. You can sprinkle the tops with salt, pepper, garlic, and any other seasonings you like.
Bake this in an oven at 400 degrees until bacon is nice and crispy. We like to add a little shredded parmesan cheese to the top for that extra flavor too!
7. Corn Casserole/ Corn Pudding
This casserole is one part vegetable and one part bread. The basics of this recipe is to combine a can of corn, a can of cream corn, a box of cornbread mix, 2 eggs, butter, and cream cheese.
It tastes similar to a corn souffle or corn pudding. You can also jazz it up with shredded cheddar cheese and diced jalapenos for heat.
8. Broccoli Salad
This is like coleslaw’s elegant cousin at holiday time. You mix together fresh broccoli, golden raisins, sliced carrots and coleslaw dressing.
The taste is sweet with a great crunchy texture that blows soupy mushy green bean casserole away!
9. Bacon Green Beans
Basically, you cook green beans in bacon grease with more bacon added, or you can simply sauté fresh green beans with bacon. You can also throw onions and garlic into the mix.
Either way, you end up with tastebuds going crazy. We prefer them sauteed in a pan, so they still have a little snap to the green beans.
10. Cauliflower Rice
Cauliflower rice is not only keto-friendly, but it can also be very tasty! You can add many different flavoring options, but my favorite is to use fresh garlic and herbs.
If you are using fresh herbs like rosemary, thyme, or sage; these can all be used to make the perfect cauliflower rice side dish.
Check out “Is it cheaper to make your own Cauliflower Rice?” and you may be surprised to find out, that it is cheaper to buy Organic Cauliflower rice instead of making it yourself!
11. Roasted Root Vegetables
This side dish mainly uses sweet potatoes, red potatoes, beets, parsnip, and carrots. When roasted these vegetables look so pretty with their hues of orange, red, and white. They truly look like they are meant for any Thanksgiving table.
Cut all your vegetables into nice 1-inch chunks and mix with oil and seasonings. Bake in the oven until tender and then serve. There are a million seasonings you can use, but I love to use thyme, rosemary, salt, and pepper.
12. Calico Beans
This is a side dish that can be made on the stove and finished in the oven or made in a crock pot. It is a mixture of ground beef, bacon, pork & beans, kidney beans, butter beans, lima beans. Then it is seasoned with onion, celery, brown sugar, ketchup, vinegar, and mustard powder.
The taste is similar to baked beans with a smoky sweet flavor but is very hearty and filling. This is not only a great side dish for a holiday meal, but also a great winter dish for those super cold days!
13. Squash Casserole
I love this dish all year round and you can adjust it to what squash options are available. Most of the time this dish is made with yellow squash, lots of cheese, and buttery ritz crackers on top.
You start with sliced yellow squash and onions that you sauté on the stove. Then you mix cracker crumbs and shredded cheddar cheese in a bowl. You take about half of the cracker mixture and mix with the cooked squash. Pour the squash in a casserole dish and top with the rest of the cracker mix. Then bake in the oven until gooey and browned on top!
14. Broccoli & Rice Casserole
This is actually one of my favorite ways to use up cooked rice! I also think of this as a dump and go casserole because it is so easy.
All you need is frozen chopped broccoli, cooked rice, milk, cream of chicken soup, and cheese soup. I like to put the broccoli and rice in a bowl and mix in the milk and the 2 soups until well combined.
Dump the mixture into a casserole dish, and if you like top with breadcrumbs, cracker crumbs, or shredded cheddar cheese. Bake for about 30 minutes or until mixture is hot!
15. Corn on the Cobb
Not only is this a super easy side dish but I recently found the easiest way to make it in the oven! Most recipes call for you to boil the corn, but I feel like it doesn’t taste as good.
I like to cut my corn on the cobb in half for easy serving, and place in a glass baking dish. I add a few pads of butter to the top of each corn piece and add water to the bottom of the dish. Then I cover the dish in foil and bake in the oven for about 30 minutes.
The corn comes out steamed and already buttered! The taste is so amazing and less messy then having to add butter after it is cooked.
16. Creamy Baked Corn
If you don’t want to do corn on the cobb, this super tasty corn side dish is awesome. You take a can of corn (drained), 1 can of green chilies, a block of cream cheese, and a little butter. Mix everything together and then bake in the oven until bubbly.
If you set the cream cheese on the counter first to soften it is much easier to mix everything together. You can also add taco seasoning, chopped jalapenos, bacon crumbled, and cheese if you want some more flavor!
17. Crock Pot Creamed Corn
I’m not a huge fan of mushy canned stuff, but homemade cream corn is so good. You start with frozen corn and add in heavy cream, cream cheese, butter, salt, pepper, and a little sugar.
Then you let it sit in the crockpot for a few hours and you end up with the creamiest corn side dish that is not mushy and tasteless like the canned stuff!
18. Brussel Sprouts & Butternut Squash with Pecans & Cranberries
It is a mouthful to say but this is like the ultimate fall holiday dish. Not only is it super flavorful and beautiful with all the autumn colors, but it is really easy to make.
You basically roast the Brussel sprouts and butternut squash in the oven on separate baking sheets. Once they are nice and tender, you mix the Brussel sprouts, butternut squash, pecans, and cranberries together.
In one bite you get the roasted sweetness with the crunch of pecans and the tangy from the cranberries.
19. Carrot Apple Salad
This was one of my favorite side dishes as a child and I never understood why my parents let me eat dessert with my dinner. This is one-part carrots, one part granny smith apples, some raisins, and a cream cool yogurt dressing.
There are many variations to this salad, and some include pineapple bits, mayonnaise, and or shredded coconut.
20. Cold Veggie Pizza
Before you think I have lost my mind, this is such a good side dish or appetizer. Sometimes when you are surrounded by warm or hot side dishes, it’s nice to have a cold tasty dish to break things up.
This really easy side dish starts with a premade pizza crust and has a seasoned cream cheese spread. I like to mix cream cheese, ranch dressing powder, and shredded mozzarella cheese. Then you top the pizza with chopped fresh vegetables like broccoli, radishes, carrots, cauliflower, tomatoes, etc.
The taste is light and airy but also cheesy and crunchy! It’s also a great dish to get fancy with and I have seen lots of cute designs made with the chopped vegetables!
21. Marinated Pea and Green Bean Salad
I love this dish because it is easy and because you make it the day before you want to eat it! This salad is comprised of English peas, corn, green beans, pimentos, chopped celery, bell pepper, and onion.
The trick to this salad is the marinade. On the stove, you combine sugar, salt, pepper, oil, and vinegar. Once it comes to a boil, you pour it over your veggies and then refrigerate overnight.
The oil and vinegar dressing gives a slightly sweet and tangy flavor to your vegetables, but the vegetables keep their crunch.
22. Cranberry Salad
If you have never tried this before, you will be amazed. This is so good it should only be served in tiny cups.
You start with a bag of fresh cranberries that are chopped in a food processor. Then you add sugar, crushed pineapple, and walnuts. Here comes the best part, you then mix in mini marshmallows and whipped cream!
You end up a cranberry crunchy fluff that is part tart and part sweet. It is so yummy, and I sometimes want to “forget” this in the fridge, so I don’t have to share with my guests!
23. Scalloped Corn
This is another corn dish that a really quick dish to make. You mix 2 cans of corn, 1 can of cream corn, 1 egg, a little milk, and saltines crackers. Season with some salt, pepper, and garlic powder then pour into a casserole dish.
I usually bake this for about 30 minutes at 350 degrees until hot and bubbly. You can also use Ritz crackers, Club crackers, or buttered breadcrumbs if you don’t have saltines handy.
24. Brussel Sprouts with Dried Cranberries and Lemon
A friend of mine loves to cook Brussel sprouts in her air fryer. Her secret to this fabulous dish is after they are cooked, she tosses them in lemon juice and added dried cranberries.
Her side dish looked so festive with the green Brussel sprouts, red craisins, and lemon slices. It was so cute and so yummy!
25. Pineapple Casserole
This casserole is so hard to describe based on the ingredients. It is a combination of pineapple and cheddar cheese which sounds awful but when it is all baked together it transforms into awesome.
Paula Deen has a pineapple casserole that uses flour, butter, and Ritz crackers. It truly is one of those side dishes that need to be tried. It’s a little sweet and tart because of the pineapple, but then it is cheesy and buttery. Maybe it is a southern thing, but it is seriously good!
26. Asparagus Casserole
Asparagus casserole is a whole new way to eat asparagus and it is really tasty! You simply start with fresh asparagus that is cut into 2-inch pieces. Add some cooked diced onion, garlic, mayonnaise, cheddar cheese, flour, and milk.
Pour the mixture in a baking dish and top with Ritz cracker crumbs, breadcrumbs, or just more cheese. You bake until bubbly hot and then serve warm.
This casserole works really well if it is the green bean flavor that you don’t like. It will look similar, but the taste is totally different!
27.Veggie Tray
Nothing is easier than to do a mixed vegetable cold tray. You can buy them premade of make them very cheaply on your own. I love that you can arrange the vegetables for a beautiful eye-catching display too.
Not only do kids love to dip vegetables in ranch dressing or even a savory cream cheese dip, but most adults love it too! This is a dish that I rarely ever have leftovers of and if I do, I just chop it up and add it to my leftover turkey noodle soup or make a chopped salad. WIN WIN!
28. Bacon Wrapped Green Beans
Skip the canned green beans and grab a bag of fresh green beans from the produce aisle. This is very similar to bacon wrapped asparagus, where you wrap each individual green bean in a slice of bacon and then bake in the oven.
We like to bake them on a cooling rack on top of an aluminum foil wrapped baking sheet. This allows you to catch all the bacon grease that drips off and clean-up is so much easier!
These can also be sprinkled with shredded parmesan or mozzarella cheese afterwards to add some extra gooey flavor!
29. Sweet Potato Rounds
This is actually one of our favorite side dishes for all year round and not just holiday meals. We are not a huge fan of the marshmallow sweet potatoes, so we go for a more savory side dish.
After you wash your sweet potato, carefully cut into 1/4-inch rounds. If you sweet potato is huge you can cut the sweet potato in half long ways and then cut 1/4-inch half-moon shapes. We keep the skins on for extra crispness, but you can peel your potatoes if you like.
Toss the sweet potatoes in oil and your favorite seasonings, and then arrange on a sheet pan. Bake in the oven for about 15 minutes, flip the sweet potato slices and bake another 15 minutes.
We like to use a garlic herb blend for seasoning, but you can use whatever fresh herbs you like or even a Cajun or steak seasoning. These come out tasting similar to sweet potato fries and have a nice crisp to them.
30. Squash Zucchini Crustless Pie
Technically we only call this a pie because we cook it in a pie pan since it does not have a pie shell. You can use a mixture of yellow squash and zucchini or just do squash or zucchini.
After you slice your vegetables in thin half-moon slices, we sauté them in a pan with onion and garlic. Once the squash is soft, we mix it together with seasonings, 2 eggs, and shredded mozzarella cheese.
Pour the mixture in the oven and let bake for about 30 minutes at 375 degrees. The eggs make the pie puff up similar to a quiche, so it has a nice airy cheesy flavor.
31. Bacon wrapped Jalapeno Poppers
Not going to lie, my husband and I make these regularly all year long and could just eat these for dinner! The hardest part is prepping the jalapeno peppers and I always recommend that you wear plastic gloves when you are handling them. (Pro tip: if you want them to be hot leave the white spines on the peppers, for less hot scrap the spines out with a spoon.)
We like to make a cream cheese filling with ranch seasoning, salt, pepper, and finely shredded cheddar cheese. Once we stuff the peppers, we wrap them in 1 slice of bacon.
We use a cooling rack on top of an aluminum foil covered sheet pan to catch the grease and for easier clean up. The hardest part about jalapeno poppers is waiting for them to cool down so you can eat them. The yummy bacon aroma is so strong from the oven that I just want to chow down right away when I pull the poppers out.
32. Balsamic Carrots
This dish is very versatile and can be done on the stove top, oven, crock pot, or even an air fryer. Grab a bag of fresh carrots and slice them about 1/2-inch thickness. I like to cut them on an angle, so they look fancier than boring rounds.
The sauce is basically just butter, salt, pepper, and balsamic vinegar, but you can add honey or maple syrup if you want them to be a little sweeter. The taste is tangy and a tiny bit of sweetness from the cooked carrots if you don’t use a sweetener.
33. Roasted Jackfruit
This is actually a great dish if you have vegans over or just an easy way to get your kids to eat vegetables. Jackfruit comes in a can and most grocery stores carry it in the canned section or the ethnic food aisle.
All you need to do is drain the can of jackfruit and give it a quick rinse with cold water. Then you pull it apart with a fork or your hands. It has a fibrous texture like pineapple or even artichokes.
Once it is pulled apart it will start to resemble pulled pork or chicken barbeque! You can actually mix it in BBQ sauce or a sweet and sour sauce, then arrange it in a layer on a greased baking sheet.
This versatile dish is a perfect unique side dish or a way to get picky vegetable eaters to come back for seconds!
34. Cauliflower Steaks
This is another fun side dish or a great main entree for a vegan guest. All you need is a fresh head of cauliflower that is rinsed and dried. Depending on the size of your cauliflower, you can cut “steaks” by slicing across the head, or cut the head and half and then make 1/2 inch slices.
We like to then make a sauce using olive oil, lemon juice, fresh herbs, and red pepper flakes. You can brush the sauce onto each cauliflower steak, or you can dunk each steak into the sauce for easy full coverage.
Place the cauliflower steaks on a baking sheet and roast in the oven until golden brown and tender. These can also be done on a grill outside or in a cast iron pan on the stove!
35. Roasted Yams with Pecans and Craisins
This side dish is perfect if you like your sweet potatoes sweet but don’t like the brown sugar marshmallow kind. I like to slice my sweet potato or yam into 1 inch chunks place in a bowl.
I then drizzle olive oil, cinnamon, craisins, and chopped pecans, then stir with a spoon. Arrange the mixture on a greased baking sheet and bake until the yams are fork tender!
36. Stuffed Mushrooms
These are one of my favorite appetizer or side dish because they look so fancy but really it just used up bits and pieces of leftovers. You can really stuff mushrooms with anything you like.
We use either ground beef, turkey, or sausage (really whatever I have on hand) and then you make a mixture similar to a meatloaf. Add some breadcrumbs, seasonings, and a beaten egg.
Here is where the leftovers come in, I like to add any already cooked veggies I have leftover like diced onion, green peppers, corn, spinach, etc. You can also add any leftover cheese you have on hand like feta, parmesan, mozzarella, and cheddar.
Stuff your mushrooms and them arrange them in a glass baking dish. Mushrooms have a lot of moisture inside that comes out when you cook, so cover the pan with aluminum foil to create a little steam bath.
Depending on the number of mushrooms and how big they are, it typically takes about 20-30 minutes in a 400-degree oven. These look so fancy in a pretty platter and are always a big hit!
37. Creamy Pearl Onions
These always remind me of fancy company dinners because of a picture on the front of a Betty Crocker cookbook that my mom used to use. Not only do they look beautiful in a dish, but they taste delicious too!
You start by boiling your pearl onions until they are tender, and then drain and peel them. Then you make a creamy sauce out of butter, flour, broth, and heavy cream.
I like to mix my onions and the sauce together and then transfer it to a baking dish. I add some grated parmesan cheese and parsley flakes to the top, and then bake in the oven for about 20-30 minutes.
I was so surprised when these onions were one of the fresh side dishes that was completely empty. So many people were asking where the rest were that I made a mental note to make double next time!
38. Collard Greens (turnip and mustard greens work too!)
A big crockpot or saucepan full of collard greens is always a yummy southern side dish for any meal. You can even buy them fresh, frozen, or canned if you are short on time.
The old-fashioned way is to use bacon grease or a ham bone to season the greens, but you can also just cook them in turkey or chicken broth.
Since your stove and oven are usually pretty full for a holiday meal, it is nice to have a dish that you can set and forget in a crockpot.
39. Ratatouille
This is a classic French dish, but it is really simple to make. All you need is sliced eggplant, Roma tomatoes, yellow squash, zucchini, and some people like to use butternut squash or sweet potatoes. Purple potatoes or sweet potatoes are cool to use too!
For the most beautiful presentation you can arrange your vegetable slices in a round baking dish. Then you top the vegetables with a hearty tomato herb sauce and bake in the oven.
This rainbow side dish is not only tasty but looks beautiful on a holiday buffet!
40. Creamy Spinach Pie
This is another side dish that has a million different ways to make it. You can use a premade pie shell, puff pastry dough, or even canned biscuit dough.
The filling is a cheesy mixture of spinach, cream cheese, mozzarella cheese, eggs, and spices. You can even use cottage cheese or ricotta if you like.
The final product is similar to a cheesy spinach quiche which is light and airy but super tasty. You can even make small individual sizes that are similar to the Greek spanakopita!
41. Roasted Fennel and Carrots
Fennel is an often-overlooked autumn vegetable, but it is so easy to make. A head of fennel looks similar to a bunch of celery and a giant green onion. Most people know fennel as a spice and not as a vegetable side dish.
You cut the fennel bottom off and then slice into large chunks like you would an onion. Cut your peeled carrots into similar size chunks. You can then make a dressing of sorts with balsamic vinegar, Italian style herbs, lemon juice, and a little oil.
Make sure the fennel and carrots are fully coated and then roast in the oven. This dish makes such an awesome aroma in the kitchen.
42. Spinach Artichoke Casserole
The first time I had this casserole at a family members house, I wanted to run off with the whole baking dish. If you are a fan of Spinach Artichoke dip, you will already be familiar with the creamy salty yummy taste.
Instead of dipping tortilla chips into this bowl of warm yummy goodness, this is a more filling version that is perfect as a side dish. The dish is made with frozen or cooked spinach, diced artichoke hearts, water chestnuts for crunch that is all mixed together in a cream cheese, mayonnaise, and parmesan cheese mixture.
It is then poured into a baking dish and topped with French fried onions, cracker crumbs, or buttered breadcrumbs. This dish is always a HUGE hit at holiday dinners!(Pro tip: the leftovers are awesome to eat with tortilla chips too!)
43. Sauteed Purple Cabbage
The beautiful purple red color of this sauteed cabbage is such a nice break away from all the brown colored foods that are typically served. This dish is also very versatile and quick to make.
You simply slice your cabbage into about 1/4-inch strips and then sauté in a large saucepan until tender. We have added shredded carrots, pineapple tidbits, and a dash of apple cider vinegar to make a sweet and sour version.
You can also steam the cabbage with chicken broth or vegetable stock to make it nice and tender. The seasonings that work with cabbage can be slight and milk or bold.
44. Yellow Bean Casserole
This is similar to boring green bean casserole but just kicked up a few notches. You start with a few cans of yellow beans and mix them with either a condensed soup or a homemade cream sauce.
I’ve had this before with chunks of ham or bacon added to it for some extra flavor and it was a pleasant surprise. You can also top this dish with fried onions or ritz style crackers, or you can top with cheesy butter breadcrumbs.
45. Tomato Cucumber Salad
We love this dish, and it is great for using up an abundance of tomatoes and cucumbers from the garden. The reason this dish works so well as a side dish for holiday meals is because it is cold and tangy and acts as a palate cleanser.
We slice tomatoes and cucumbers to nice bite size chunks, then add zesty Italian dressing. You can also add sliced purple or yellow onions, feta cheese, or even sliced olives.
This is a great side dish that can made ahead of time, and it travels well too. The longer the veggies sit in the Italian dressing the better they taste!
46. Scalloped Cabbage
I prefer using green cabbage for this dish instead of the purple cabbage but that is just personal preference. You slice the cabbage into nice 1-inch wedges and then sauté or boil until tender. (If you boil the cabbage, make sure to drain well and add a little butter for flavor.)
While the cabbage is cooking, you can make a basic white sauce using chicken broth, flour, and milk or heavy cream. In a baking dish, you start with the cabbage at the bottom, then pour the sauce over the cabbage. I like to top it off with some cheddar cheese and breadcrumbs for a nice crust.
Bake in the oven until golden brown and bubbly. This casserole is one of my favorites to mix with stuffing on my plate. If the stuffing is a little dry, this creamy casserole brings it back to life!
47. Loaded Cauliflower Bake
I love this dish because you can use frozen or fresh cauliflower, so go with which ever one is a better price per ounce. I like to make a mix of cream cheese, sour cream, shredded cheddar cheese, salt, pepper, garlic, and bacon pieces.
Mix the steamed or boiled cauliflower together with the cheese mixture until well combined then put in a glass baking dish. This is one of those dishes that can have a crunchy topping or leave plain.
My kids love this dish and think it is just big chunks of mac and cheese. So, this dish works really well with kids that are picky when it comes to vegetables!
48. Roasted Beets and Carrots
This is another great dish to add a splash of color to your holiday dinner. I prefer to use the fresh bright red beets, but you can find yellowy orange beets too.
Just remember the beets can dye your skin, so wear gloves when you are working with them. I like to use a vegetable peeler to remove the skins from the beets and carrots, then I place them chopped into a large baking dish like a lasagna pan or baking sheet.
I drizzle the top with olive oil and fresh herbs, then use a large spoon to evenly coat. Herbs like rosemary, thyme, and sage go really well with carrots and beets. Then bake in the oven until tender. Mine usually take about 45 minutes but it depends on how big your vegetables are cut.
I love to put leftover roasted beets and carrots on a simple green salad with a lemony vinagarette! So yummy for a second time.
49. Broccoli Corn Casserole
This is another easy to make casserole that uses frozen chopped broccoli and a can of creamed corn. So, this is a super cheap side dish you can make all year long.
Combine the chopped broccoli, cream corn, 1 beaten egg, chopped onion, and salt & pepper in a bowl. Then you add some melted butter and the secret ingredient of a box of stuffing mix with seasonings. (Pro tip: we have also used a bag of garlic flavored croutons that we broke up and it turned out great!)
Once mixed together place in a greased casserole dish and bake in the oven uncovered for 30-40 minutes. You can also save some of the stuffing pieces to sprinkle the top with for an extra crunch.
50. Orzo Stuffed Tomatoes
This is part vegetable part pasta side dish that is sure to make mouths water. You cut the tops of small to medium sized tomatoes and scoop out the sides. (pro tip: you can use Roma tomatoes as well.)
Then the tomatoes are stuffed with a mixture of cooked orzo pasta, basil pesto sauce, and feta cheese. These can be baked in the oven or even grilled to cook the tomatoes till they are tender.
Skip the Boring Green Bean Casserole for Thanksgiving, Christmas, and Easter Dinner
We hope this huge list of unique alternatives to Green Bean Casserole inspire you to try something new and spice up your holiday buffet.
For more help for your upcoming holiday meals, check out “Bland Deviled Eggs? 40 ideas to make them better!” or “40+ Mashed Potatoes Alternatives for Meatloaf.”
