Double Recipe for Green Bean Casserole: Perfect for Gatherings
Drowning in garden-fresh green beans, I doubled my favorite casserole—and it was the best decision ever.
I had an overabundance of green beans from my garden last summer, and I wasn’t about to let them go to waste. That’s when I decided to double my favorite green bean casserole with bacon recipe, and it turned out to be the perfect solution.
Not only did I have enough to serve a crowd at a family dinner, but I also had leftovers that tasted just as good the next day. If you find yourself with too many fresh green beans, or you just need a dish that can feed a big group, this recipe is exactly what you need.
Why You’ll Love This Version
Doubling a recipe isn’t as simple as just using twice the ingredients. It requires a little planning to make sure everything cooks evenly and tastes just right. This version makes those adjustments for you, ensuring every bite has the perfect balance of creamy sauce, crisp-tender green beans, and crunchy topping.
Tips for the Perfect Double Recipe
Choose the Right Baking Dish
A single 9×13-inch dish may not be big enough to hold everything. Instead, use a 10×15-inch dish or two 9×13-inch dishes to make sure the casserole bakes evenly. Overcrowding can lead to a mushy texture instead of the ideal creamy consistency.
Batch Cooking for Better Texture
I learned the hard way that trying to cook too many ingredients at once can lead to uneven results. Blanching the green beans in two batches helps keep them bright and crisp. The same goes for the onions—cooking them in batches prevents them from steaming and ensures they develop the right amount of sweetness and flavor.
Adjust Seasoning to Taste
One thing I noticed when doubling this recipe is that seasonings don’t always scale up perfectly. It’s best to start with double the recommended salt and pepper, but always taste the sauce before mixing everything together.
Adjusting at this stage ensures the casserole comes out perfectly seasoned rather than too bland or too salty.
Easy Modifications for Different Diets
- Gluten-free: Use a gluten-free cream of mushroom soup and swap out the crispy onion toppings for a gluten-free alternative.
- Low-carb: Reduce the amount of onions and replace the cream of mushroom soup with a homemade heavy cream and mushroom blend.
- Vegetarian-friendly: Skip the bacon and use toasted almonds or mushroom bacon for a little added crunch and flavor.
How to Serve and Store
Best Ways to Serve
This green bean casserole pairs perfectly with roasted meats, mashed potatoes, and fresh salads. I love serving it alongside grilled chicken in the summer and with turkey or ham during the holidays. It’s also an excellent dish for potlucks because it holds up well on a buffet table.
Storing Leftovers
Leftovers keep well in the fridge for up to three or four days. To maintain the best texture, I always reheat it in the oven at 350°F (175°C) for about 15-20 minutes instead of microwaving.
Make-Ahead Instructions
If you’re making this for a big event, preparing it ahead of time is a game-changer. Assemble the casserole up to the baking step, then cover it and refrigerate it overnight. When you’re ready to serve, just bake as directed, adding a few extra minutes if needed.
This double recipe for green bean casserole has become a go-to when I need to feed a crowd or when my garden gives me more green beans than I know what to do with. Whether you’re making it for a holiday, a potluck, or just to use up extra fresh produce, it’s an easy and delicious way to enjoy this classic dish.
Here are some photos from making a single dish, before I doubled it up:
Double Green Bean Casserole Recipe
Equipment
- Large pot OR Two Large Pots (For blanching double the green beans – may need to blanch in batches)
- Large Skillet OR Extra Large Skillet/Dutch Oven (To accommodate double the onions and sauce. If your skillet is too small, consider using a Dutch oven or dividing the onion cooking into two batches in the same skillet)
- Ice bath setup (Large enough to cool double the beans, may need two bowls)
- Extra Large Bowl (For mixing the doubled ingredients)
- Large Baking Dish (10×15 inch or larger) OR Two 9×13 inch baking dishes (A 9×13 inch dish may be too small for the doubled recipe volume. A 10×15 inch or similar larger dish is recommended. Alternatively, you can divide the mixture into two 9×13 inch dishes)
Ingredients
- Basic Version:
- 3 pounds fresh green beans
- 12 slices bacon chopped and cooked
- 2 medium onions diced
- 4 tablespoons butter
- 4 garlic cloves minced
- 2 cans cream of mushroom soup
- 1 cup heavy cream
- 1 1/2 cups shaved Parmesan cheese
- 1 cup shredded marble cheese
- 1 cup crispy onion toppers optional ( or adjust to preference)
- Salt to taste; recommended: 1 teaspoon (Start, and adjust to taste)
- Black pepper to taste; recommended: 1/2 teaspoon (Start, and adjust to taste)
Instructions
- Preheat the oven to 375°F (190°C). (Baking temperature remains the same)
- Bring a very large pot of water (or two large pots) to a boil and blanch the green beans for 5 minutes. If your pot is not large enough to comfortably blanch all 3 pounds of green beans at once, blanch them in two batches. Transfer them to an ice bath to stop the cooking process. You may need a larger ice bath or two separate ice baths to cool the doubled amount of beans quickly. Drain and set aside.
- In a skillet (or larger skillet/Dutch oven), cook the chopped bacon until crispy. You might need to cook the bacon in batches if your skillet is too small to avoid overcrowding. Remove and set aside.
- In the same skillet (or larger skillet/Dutch oven), melt 4 tablespoons butter. Add the diced onion and cook until softened. If you are using a standard skillet and it seems too crowded with double the onions, you may want to cook the onions in two batches, using 2 tablespoons of butter for each batch. Stir in the minced garlic and cook for another minute.
- Add the 2 cans of cream of mushroom soup, 1 cup heavy cream, and 1 cup shredded marble cheese to the skillet. Stir until the mixture is smooth and the cheese has melted. Season with salt and pepper to taste. Start with the recommended doubled amounts (1 tsp salt, 1/2 tsp pepper) and adjust to your preference.
- In an extra-large bowl, combine the blanched green beans and the cream mixture. Mix until evenly coated. Ensure the larger quantity of beans is thoroughly coated in the sauce.
- Spread the green bean mixture into a greased 10×15-inch baking dish (or two 9×13-inch dishes). If using two 9×13 inch dishes, divide the mixture evenly between them.
- Top the casserole(s) with the cooked bacon, 1 1/2 cups shaved Parmesan cheese, and 1 cup crispy onion toppers (if using). Distribute the toppings evenly if using two baking dishes.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly and the casserole is heated through. Due to the increased volume, it might take a few extra minutes to bake compared to the original recipe. Check for doneness around 25 minutes and add more time if needed. If using two baking dishes, they might bake slightly faster than one large dish, so check for doneness at 25 minutes.
Notes
- Baking Dish Size is Key: Using a baking dish that is too small will result in a casserole that is too crowded and may not bake evenly. Ensure you use a larger baking dish or divide into two.
- Blanching and Cooking in Batches: Don’t overcrowd your pots or skillet. Blanching the green beans in batches and cooking onions in batches (if needed) will ensure even cooking and best results.
- Taste and Adjust Seasoning: Doubling the recommended salt and pepper is a starting point. Always taste the sauce mixture before combining with the beans and adjust seasoning to your liking.
- Bake Time Adjustment: Keep an eye on the casserole while baking, especially if using a different size or depth of baking dish. Bake until heated through and bubbly.
My family loves this casserole, and was happy that this double variation worked out!