Increasing size of green bean casserole

My green bean casserole serve 10-12 but I’ll have 14. I don’t want to double the recipe so I’ll convert it. Unsure what size dish to bake it in if I increase the size. Or split it between 2 dishes? The original recipe calls for a 9x13 or 3-quart dish.

Also, how long should I bake it in the new dish/dishes size?

Cathy McCauley


702551 November 8, 2017
Admittedly I am not one to cook with recipes, nor am I familiar with whatever recipe you are using, but if I were in a similar situation I'd just make the recipe as is and possibly increase the quantity of another dish.

The notion of a serving size for a dish like this is pretty elastic and changes over time and the situation (like how many other dishes are being served at this meal).
702551 November 8, 2017
I looked at the recipe more closely and this dish is pretty rich: fried onions, heavy cream and a breadcrumb topping.

There are other heavy items on most Thanksgiving tables (mashed potatoes, gravy, stuffing, pumpkin pie, candied yams, etc.) so the fact that you are serving a dish meant for 10-12 to a party of 14 is not altering the original author's intended portion size by much.

I would make more of a lighter vegetable side or salad.

Thanksgiving dinner menus often end up being gutbusters anyhow.
Cathy M. November 8, 2017
Thank you so much for the perspective and the help. This recipe was amazing! A lot of work, but worth it :)
Nancy November 8, 2017
Think about how much other food you'll be serving, and whether in your past thanksgivings the green bean casserole was all eaten up with 10-12 at table.

A) 14 isn't so many more than 12. If there are many dishes this year and/or you had leftovers of green bean casserole in the past, I might just make one time (original) recipe.
B) 14 is about one and a half of 10. If this is a favorite and/or in the past it was all eaten up, I'd make about 1.5 time the original for your 14.

If you decide to increase, go for 22-23 cups capacity, one and a half times the 9x13" pan. (This allows a few cups air space, for easier handling and not overflowing during baking.)
Suggest using two pans of about 10-12 cups each, for example, two large loaf pans (about 10x5") or two of 10" round cake or Bundt pans.
Timing...use the visual cues they give (browned, bubbling around edges) and somewhere between the 10 minutes for half recipe and 15 minutes for full recipe,
Normally, I'd stay away from one large (foil or baking) pan for 1.5x ...harder to handle, and harder to cook all the way through. But if you have a 10-12" cast iron skillet or 5-6 quart Dutch oven, either would work for your increased size...they're sturdy, stable, and convey heat well. Might take a bit longer to cook... again, use visual cues & maybe even sample some from center, to be sure it's cooked through.

Hope this helps.
BTW, the recipe looks delicious. I may adopt it, too. :)
Cathy M. November 7, 2017
Here’s the recipe:
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