Cheddar Bay Green Bean Casserole
Creamy, cheesy, and topped with a golden Cheddar Bay-style biscuit crust — this Cheddar Bay Green Bean Casserole is comfort food at its finest.
Servings: 6 servings
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 26 oz Frozen cut green beans, thawed Thaw enough to remove excess ice but can stay slightly cold.
- 10.5 oz Condensed cheddar soup
- 1/2 cup Milk For filling.
- 1/4 cup Dehydrated minced onion
- 2 tbsp Italian seasoning
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1 1/2 cups Shredded cheddar cheese For filling.
- 1/3 cup Shredded parmesan cheese For filling.
- 1 box Red Lobster Cheddar Bay Biscuit Mix Seasoning packet reserved.
- 1 cup Shredded cheddar cheese For biscuit mix.
- 2 cups Milk For biscuit batter.
- 1/4 cup Butter, melted For brushing.
- 1 packet Cheddar Bay seasoning Reserved from biscuit box.
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix together green beans, cheddar soup, 1/2 cup milk, minced onion, Italian seasoning, salt, and black pepper. Stir in the shredded cheddar and parmesan until fully combined.
- Lightly grease a 9x13-inch baking dish with cooking spray. Spread the green bean mixture evenly in the dish.
- In a separate bowl, combine the biscuit mix (without the seasoning packet), 1 cup shredded cheddar, and 2 cups milk. Stir until smooth. Pour the batter evenly over the green bean layer.
- Bake uncovered for 50–55 minutes, or until the biscuit topping is golden brown and cooked through.
- In a small bowl, mix the melted butter with the Cheddar Bay seasoning packet. Brush the mixture evenly over the hot biscuit topping right after baking.
- Let the casserole rest for about 5 minutes to allow the butter to soak in. Serve warm.
Notes
Store leftovers in an airtight container for up to 3–4 days. You can freeze the assembled casserole (before baking) for up to 2 months.