Double Green Bean Casserole Recipe
This double recipe is perfect for serving a larger crowd or for ensuring you have plenty of delicious leftovers! It doubles all the deliciousness of the original recipe, making it ideal for potlucks, holidays, or big family dinners.
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 (10x15 inch or larger) OR Two 9x13 inch baking dishes (A 9x13 inch dish may be too small for the doubled recipe volume. A 10x15 inch or similar larger dish is recommended. Alternatively, you can divide the mixture into two 9x13 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 10x15-inch baking dish (or two 9x13-inch dishes). If using two 9x13 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.