Cheddar bay green bean casserole mixes classic flavors with a biscuit topping brushed with garlic butter and herbs. It’s a great twist to the classic casserole to share with family and friends during the holiday. The buttery biscuit topping adds texture and a new experience to the casserole with it’s garlic touch.
Recipe Highlights
- How it taste: Cheddar bay green bean casserole has a classic bottom layer of green bean casserole with cream of mushroom. There is a hint of a bit more garlic to compliment the biscuit top. The topping is made with a box of Red Lobster cheddar bay biscuits and enhanced with more seasoning. The top is finished with a bit of a crunch when fresh from the oven and is a fluffy, buttery, cheesy biscuit topping to compliment the bottom layer.
- Skill level: Follow the instructions and anyone can make these recipe. It’s only a matter of assembling and following the simple instructions.
- Storing: For storing the cheddar bay green bean casserole is the same as any other green bean casserole. It’ll keep in the fridge for a few days and you can freeze it for later. Note, the textures in the biscuit topping are the best when it’s freshly made because thawing and reheating will change the fluffiness.
Ingredient tips
- Cheddar bay biscuit topping: I recommend you don’t skip the added seasoning. This enhances the flavor of the casserole. Without the added seasoning the biscuit topping simply doesn’t shine on it’s own from the instructions on the box.
- French fried onions: Tossing them in raw is fine but the flavor is much stronger when you bake them first. The crust of the onions gets that caramelized flavor and it shines in the casserole when serving. This is an area where you can cut corners if short on time and it won’t greatly effect the recipe.
- Cheese: Opting for pre-shredded cheese here is fine. Freshly grated is better but for a cheddar bay green bean casserole it’s not going to shine very much if you grate your cheese versus buying it pre-shredded from the store.
- Green beans: Fresh versus canned or frozen isn’t very important. Canned is the easiest and if you opt for frozen simply thaw them first. Fresh green beans may need to be cooked before using to ensure that they cook all the way in the oven.
Making ahead of time
You can absolutely make this recipe a day ahead. I would assemble ahead of time but bake the day of for the best flavor and texture of the topping.
Recipes to serve with the casserole
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Cheddar Bay Green Bean Casserole
Cheddar bay green bean casserole mixes classic flavors with a biscuit topping brushed with garlic butter and herbs.
Equipment
- 9×13 baking dish
Ingredients
- 56 ounce green beans (2 28oz cans of cut green beans, drained & rinsed)
- 21 ounce cream of mushroom soup (2 10.5oz can of cream of mushroom)
- 1/4 cup milk
- 1 cup cheddar cheese (shredded)
- 1 teaspoon garlic powder
- 2 cup fried onions (French fried onions or French's crispy fried onions)
Topping
- 11.36 ounce Biscuit Mix (1 box of Red Lobster Biscuit Mix)
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon parsley
- 1 cup milk
- 1 cup cheddar cheese (shredded)
- 1/2 pound bacon (cooked & chopped)
- 1/4 cup butter (combined with seasoning pack)
Instructions
- Preheat the oven to 350℉.
- Add the cream of mushroom into a bowl then whisk in the milk until smooth. Next, add in the garlic powder then fold in the cheese, green beans, and crispy fried onions. Add everything into the baking dish and smooth it out.
- Do not follow the instructions on the biscuit box. Add the mix to bowl along with the garlic, onion and parsley listed, then whisk in the milk and fold in the cheese and the bacon bits. Then, drop the biscuit batter across the string beans and spread it out the best you can. It'll spread while cooking as well.
- Place the baking dish in the oven and bake for 50 minutes our until the center of the biscuit mix is done. Do not rely on the browning of the topping. Test the middle to make sure.
- When finished, brush the topping with the seasoning mix from the biscuit box with melted butter, use it all to really get that flavor on the topping.
- Allow to cool about 15-20 minutes before serving. Be careful, bottom layer will still be very hot.
Video
Nutrition
Calories: 543kcal | Carbohydrates: 42g | Protein: 18g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 1283mg | Potassium: 585mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1524IU | Vitamin C: 20mg | Calcium: 320mg | Iron: 3mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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It says 30oz cream of mushroom soup, but also says 2x 10.5oz cans, which is 21oz.
Thanks for catching that, it was an error on my end. Use 2 10.5oz cans.
Can you clarify the last instruction “Allow to cook about 15-20 minutes before serving”? Is this meant to be cooked a second time?
Typo, cool for 15-20 minutes. I’m going to fix that now