• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

By Kelsey Smith logo

  • Recipe Index
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • Contact Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Contact Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Sides & Snacks

    Green Bean Casserole Double Recipe

    Published: Oct 24, 2023 by Kelsey Smith

    111 shares
    • Facebook
    • Email
    Jump to Recipe
    Green bean casserole.
    Green bean casserole.
    Green bean casserole.
    Green bean casserole.
    Green bean casserole.
    Green bean casserole.

    This classic green bean casserole made with frozen green beans, crispy fried onions, and cream of mushroom soup is a double recipe for a 9 by 13-inch casserole dish.

    This delicious bean casserole is a great side dish and a holiday staple at Thanksgiving dinner. Made with frozen green beans, condensed cream of mushroom soup, and crispy onion topping, this classic casserole is the best way to add a festive touch to your holiday meals. 

    For those who prefer easy recipes, look no further. This classic side dish is easy to prep and can be made ahead of time. 

    Whether it's your first time preparing this classic holiday side dish or a new tradition, this delicious green bean casserole is sure to be a favorite side dish at your holiday dinners. Next year, try green bean casserole with bacon or green bean casserole with Velveeta.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Green bean casserole with crispy fried onions.

    Recipe Highlights

    • Easy recipe: This is an easy green bean casserole recipe. Skip the mixing bowl: you mix the ingredients directly in the casserole dish!
    • Double recipe: This recipe is perfect for a 9 by 13 inch baking dish or two 8 by 8 or 9 by 9 inch dishes, perfect for feeding a large group or for prepping for two separate Thanksgiving meals at once.
    • Traditional recipe: This is based on Campbell's green bean casserole, adjusted for a larger dish (plus EXTRA crispy fried onions, of course).
    Jump to:
    • Recipe Highlights
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Make Ahead
    • FAQ
    • Related
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Green bean casserole ingredients: frozen green beans, crispy fried onions, cream of mushroom soup, milk, soy sauce, garlic powder, black pepper, and kosher salt.
    • Green beans: This recipe is written for frozen cut green beans (thawed) but also includes instructions for canned green beans and fresh green beans.
    • Crispy fried onions, divided: French fried onions are mixed into the casserole and added as a crunchy topping on top of the casserole. The term "divided" means the total amount listed is split into separate steps in the recipe.
    • Condensed cream of mushroom soup: A thick and creamy soup that forms the base of the casserole, adding a slight mushroom flavor. Try Campbell's soup or store brand.
    • Milk: Adds creaminess to the casserole filling.
    • Soy sauce: Adds a savory and salty flavor.
    • Garlic powder: For a hint of garlic.
    • Black pepper: For flavor.
    • Kosher salt: For flavor.

    See the recipe card for quantities.

    Instructions

    Preheat the oven to 350ºF (175ºC).

    The green bean casserole filling is spread evenly into the bottom of a 9 by 13 inch casserole dish.

    In a 9x13 baking dish, add the thawed green beans, half of the crispy fried onions, the mushroom soup, milk, soy sauce, garlic powder, pepper, and salt. Stir to combine.

    The green bean casserole filling is baked until warmed through and bubbling.

    Bake for 30 minutes.

    The green bean mixture is topped with an even layer of crispy fried onions.

    Stir then top with the remaining crispy fried onions.

    Green bean casserole topped with crispy fried onions is baked until the onions are golden.

    Bake for an additional 10 minutes or until the onions are golden brown and the filling is bubbly.

    Green bean casserole served on a small plate.

    Substitutions

    • Frozen cut green beans, thawed: Substitute with 3 pounds fresh green beans, trimmed, or 4 cans (14.5 ounces each) of green beans, drained. Fresh green beans should be trimmed, chopped in half, blanched in boiling water for about 5 minutes, and drained.
    • Crispy fried onions, divided: Replace with homemade crispy-fried onions.
    • Condensed cream of mushroom soup: Use your preferred "cream of" soup such as cream of chicken or cream of potato.
    • Milk: Half-and-half and heavy cream have more fat than whole milk, so they will add extra creaminess.
    • Soy sauce: Substitute with Worcestershire sauce or liquid aminos.
    • Seasonings: The seasonings can be omitted or adjusted to taste.

    Variations

    • Cheesy: Try this Velveeta green bean casserole for an ultra-creamy and cheesy version. Alternatively, you can add 1 cup of shredded cheddar cheese to the green bean mixture.
    • Bacon: Add a few slices of bacon for a smoky, salty bacon green bean casserole.
    • Slow cooker: Try this Crockpot green bean casserole.

    Equipment

    • 9x13 baking dish - To bake the casserole or two 8x8 or 9x9 baking dishes.
    • Silicone spatula - To stir the green bean mixture.

    Storage

    To store leftover green bean casserole, let it cool to room temperature, then cover it airtight with plastic wrap or aluminum foil, or transfer it to an airtight container. Refrigerate for up to 3 to 4 days or in the freezer for 3 to 4 months. 

    If frozen, thaw before reheating. Reheat the whole dish in the oven or in single servings in the microwave. Note that the crispy onions may become soggy.

    Make Ahead

    You can make this casserole ahead of time, the day before or several days or weeks before. Simply follow the recipe but hold off on adding the crispy onion topping until the day you bake the casserole.

    If making a day or two ahead, cover the casserole with plastic wrap or aluminum foil and refrigerate until ready to bake. If freezing, cover the casserole with plastic wrap or aluminum foil and freeze. Thaw before baking. Bake as instructed, then add the onion topping before the final bake.

    Green bean casserole in a 9x13 inch casserole dish

    FAQ

    Should green bean casserole be soupy before cooking? 

    No, green bean casserole made with condensed soup typically has a thick and creamy sauce. if the filling is thin and soupy, you may have added too much milk.

    Which is better frozen or canned green beans for green bean casserole? 

    This is all about personal preference. Canned green beans are very soft while frozen green beans remain crispy and hold their shape. You can blanch frozen green beans if you like them a little softer.

    Related

    If you want to try a fun twist on this traditional green bean casserole recipe, try one of these for your Thanksgiving table:

    • Green bean tater tot casserole with ground beef and cheddar cheese.
      Green Bean Tater Tot Casserole
    • Green bean casserole with bacon.
      Green Bean Casserole with Bacon
    • Velveeta green bean casserole.
      Velveeta Green Bean Casserole

    📖 Recipe

    Green bean casserole with crispy fried onions.
    Pin Recipe Save Recipe Saved! Email Print

    Green Bean Casserole Double Recipe

    This classic green bean casserole made with frozen green beans, crispy fried onions, and cream of mushroom soup is a double recipe for a 9 by 13-inch casserole dish.
    5 from 4 votes
    Recipe by: Kelsey Smith
    Prep time: 5 minutes minutes
    Cook time: 40 minutes minutes
    Total time: 45 minutes minutes
    Servings: 12 servings

    Equipment

    • 9x13 baking dish
    • Silicone spatula

    Ingredients
      

    • 8 cups frozen cut green beans thawed
    • 3 cups crispy fried onions divided (6 ounce container)
    • 2 cans condensed cream of mushroom soup (10.5 ounces each)
    • 1 cup milk
    • 2 teaspoons soy sauce
    • 1 teaspoon garlic powder
    • 1 teaspoon black pepper
    • ½ teaspoon kosher salt

    Instructions
     

    • Preheat the oven to 350ºF (175ºC).
    • In a 9x13 baking dish, add the thawed green beans, half of the crispy fried onions, the soup, milk, soy sauce, garlic powder, pepper, and salt. Stir to combine.
    • Bake for 30 minutes.
    • Stir then top with the remaining crispy fried onions. Bake for an additional 10 minutes or until the onions are golden brown and the filling is bubbly.

    Video

    Notes

    Green beans: Substitute frozen green beans with 3 pounds fresh green beans, trimmed, or 4 cans (14.5 ounces each) green beans, drained. Fresh green beans should be trimmed, chopped in half, blanched in boiling water for about 5 minutes, and drained.
    Storage: Cool the casserole to room temperature, then cover it airtight with plastic wrap or aluminum foil, or transfer it to an airtight container. Refrigerate for up to 3 to 4 days or in the freezer for 3 to 4 months. If frozen, thaw before reheating.
    Make Ahead: Follow the recipe but hold off on adding the crispy onion topping until the day you bake the casserole.

    Nutrition

    Calories: 155kcalCarbohydrates: 15gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 642mgPotassium: 257mgFiber: 2gSugar: 3gVitamin A: 540IUVitamin C: 9mgCalcium: 55mgIron: 1mg
    Course: Side Dish
    Cuisine: American
    Keyword: casserole, green beans, Thanksgiving
    Tried this recipe?Rate it to let me know how it was!

    More Sides & Snacks

    • Crockpot Broccoli Rice Casserole.
      Crockpot Broccoli Rice Casserole
    • Creamy Jalapeño Corn Casserole
      Creamy Jalapeño Corn Casserole
    • Green Chile Corn Casserole
      Green Chile Corn Casserole
    • Banana Mug Cake topped with sliced bananas.
      Banana Mug Cake

    About Kelsey Smith

    I am a freelance content writer by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing comfort food recipes.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Carol says

      October 25, 2023 at 8:03 am

      5 stars
      This is one of the ultimate comfort casseroles! Thanks for the post.

      Reply

    Primary Sidebar

    Kelsey Smith

    Hi, I'm Kelsey! I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing easy comfort food recipes.

    More about me →

    Popular

    • Ninja Creami Vanilla Protein Ice Cream
      Ninja Creami Vanilla Protein Ice Cream
    • Instant Pot Chicken Stuffing Casserole
      Instant Pot Chicken Casserole with Stuffing
    • 4-Ingredient Crockpot Chicken served over egg noodles
      4-Ingredient Crockpot Chicken
    • Slow Cooker Cheesy Kielbasa Hash Brown Casserole
      Slow Cooker Cheesy Kielbasa Hash Brown Casserole

    Footer

    ↑ back to top

    About

    • About Me
    • Contact Me
    • Shop My Amazon Store
    • Privacy Policy

    Newsletter

    • Sign Up

    Follow Me

    • Instagram
    • Facebook
    • Facebook Recipe Group

    Copyright © 2023 Kelsey Smith

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok