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Cheddar Bay Green Bean Casserole

A hearty side dish combining creamy cheddar soup and tender green beans, topped with a crispy biscuit mix.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish, Vegetable Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 24 oz Frozen Cut Green Beans (Thawed) Use well-drained beans to prevent a watery casserole.
  • 10.5 oz Condensed Cheddar Soup Can be substituted with other creamy soups.
  • 1/2 cup Milk (Regular or non-dairy) Use to mix with cheddar soup.
  • 1 tbsp Dehydrated Minced Onion
  • 1 tsp Italian Seasoning
  • 1 tsp Salt Adjust to taste.
  • 1 tsp Pepper Adjust to taste.
  • 1 cup Shredded Cheddar Cheese Alternative: Monterey Jack or mozzarella.
  • 1/2 cup Shredded Parmesan Cheese Alternative: Pecorino Romano.
  • 1 package Red Lobster Cheddar Bay Biscuit Mix Can use regular biscuit mix.
  • 1/4 cup Butter (Melted) Can use olive oil as substitute.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the thawed green beans, cheddar soup, milk, minced onion, Italian seasoning, salt, and pepper. Stir until well combined.
  3. Add the shredded cheddar and Parmesan cheeses into the mixture and mix gently.
  4. Pour the mixture into a greased casserole dish.
  5. In a separate bowl, mix the biscuit mix with melted butter until crumbly. Spread evenly over the top of the casserole.
Baking
  1. Bake the casserole in the preheated oven for 30 minutes or until the top is golden brown and the filling is bubbling.
Serving
  1. Let the casserole rest for 5 minutes before serving.
  2. Serve hot, optionally garnished with extra shredded cheddar or chopped parsley.

Notes

For a lighter version, use low-fat milk and reduce cheese by a quarter cup. To ensure a crispy topping, mix the biscuit mix with melted butter and spread thinly. Avoid overbaking to prevent dryness.