Green Bean Casserole with Cheddar Bay Biscuit Crumbles
I grew up watching my family pass around a bubbling green bean casserole at holiday dinners, but the crunch was always the same predictable fried onion can. This version swaps that topping for savory Cheddar Bay biscuit crumbles—rich, buttery, and cheesy—so every spoonful has a little biscuit bite. It’s a cozy, slightly elevated take on a classic that works for weeknight dinners and holiday tables alike. If you adore those biscuits on their own, you might also like this Cheddar Bay biscuit breakfast casserole for a different breakfast-for-dinner spin: Cheddar Bay biscuit breakfast casserole.
Why you’ll love this dish
This casserole combines familiar comfort with a crunchy, cheesy twist. The base is quick: fresh green beans and a simple cream-of-mushroom sauce. The surprise is the biscuit topping—made from a Cheddar Bay mix and butter—crumbled over the casserole so you get flaky, cheesy pockets instead of soggy fried onions. It’s crowd-pleasing for picky eaters, quick enough for a weeknight side, but pretty enough for a holiday spread.
“A comforting classic upgraded: warm, creamy beans with golden, cheesy biscuit crumbs—always the first dish to disappear.” — family-tested
Another reason to try it is flexibility: you can use fresh or blanched frozen green beans, and the biscuit mix shortcut saves time without sacrificing flavor. If you’re in the mood for other Cheddar Bay biscuit riffs, try these crab-stuffed biscuits for an appetizer-worthy take: crab-stuffed Cheddar Bay biscuits.
How this recipe comes together
This is a straightforward assembly-and-bake recipe. First you steam the green beans until crisp-tender; then mix them with cream of mushroom soup, milk, and garlic powder to form a creamy filling. Pour that into a baking dish. Prepare the biscuit mix but use melted butter instead of water to get a richer, Cheddar Bay–style texture. Crumble the biscuits over the top and bake until golden and bubbly. The whole process takes about 45–55 minutes from start to finish, with most of that time hands-off in the oven. If you like repurposing leftovers, the flavors here pair nicely with lighter protein salads—try tossing leftover roasted chicken into a bacon-ranch chicken salad as a tasty companion: bacon-ranch chicken salad with cheddar.
Gather these items
Key ingredients
- 1 lb fresh green beans, trimmed (or frozen green beans, thawed and drained)
- 1 cup cheddar cheese, shredded (sharp cheddar for more flavor)
- 1 can cream of mushroom soup (10–11 oz)
- 1/2 cup milk (whole or 2%—half-and-half will be richer)
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 package Cheddar Bay biscuit mix
- 1/4 cup butter, melted
- 1/2 cup water (for the biscuit mix, replaced with melted butter in this recipe)
Notes and substitutions: Use cream of celery or chicken soup if you prefer; for a lighter version, swap half the mayonnaise for Greek yogurt (not necessary here, but works in related casseroles). For a gluten-free route, use a gluten-free biscuit mix and check soup labels. If you’re curious about converting biscuit mix techniques for other bakes, this biscuits-and-gravy hashbrown casserole shows similar methods: biscuits-and-gravy hashbrown casserole.
Directions to follow
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch or similar baking dish.
- Steam the green beans for about 5 minutes until they are tender but still crisp. Drain and pat dry.
- In a medium bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
- Add the steamed green beans and half the shredded cheddar to the soup mixture. Stir to coat evenly.
- Transfer the green bean mixture to the prepared baking dish and spread it into an even layer.
- Prepare the Cheddar Bay biscuit mix according to package instructions, substituting the water with the melted butter so the biscuits are richer and more flavorful.
- Let the biscuits cool slightly, then crumble them over the green bean mixture in an even layer. Sprinkle the remaining cheddar over the top if you like extra cheesiness.
- Bake in the preheated oven for 25–30 minutes, until the topping is golden brown and the filling is bubbly around the edges.
- Remove from the oven and let the casserole rest for 5 minutes before serving so the sauce settles.
Quick tip: If the biscuit topping seems to brown too quickly, tent the dish loosely with foil for the last 10 minutes of baking.
Best ways to enjoy it
Serve this casserole as a side for roasted turkey, baked ham, or grilled pork chops. For a cozy weeknight meal, pair it with roasted chicken and a crisp green salad. For a Southern-style spread, bring cornbread or extra biscuits and a pot of collard greens. For a lighter plate, a simple lemon-herb salmon fillet balances the richness of the biscuit topping.
Plating idea: Spoon into a shallow bowl to show the layers—creamy beans below and biscuit crumbles on top—then garnish with a sprinkle of chopped parsley or chives for color.
Storage and reheating tips
Refrigeration: Cool the casserole to room temperature, cover tightly, and refrigerate for up to 3–4 days. Reheat individual portions in the microwave (1–2 minutes) or reheat the whole dish in a 350°F oven until warmed through (about 15–20 minutes). Add a few minutes under the broiler if you want to restore crispness to the topping—watch carefully.
Freezing: For best texture, freeze the filling (without the biscuit topping) for up to 2 months in an airtight container. Thaw overnight in the refrigerator, reheat in a baking dish, then top with freshly made biscuit crumbles and bake until golden. You can also assemble the full casserole and freeze it, but expect the biscuit topping to be softer after thawing.
Food safety: Don’t leave the casserole at room temperature for more than two hours. Reheat leftovers to 165°F before serving.
Helpful cooking tips
- Use fresh green beans when possible for the best texture; steam them just until crisp-tender—overcooked beans turn mushy in the casserole.
- Swap half-and-half for milk for a silkier sauce.
- Add a teaspoon of Dijon mustard or a dash of Worcestershire sauce to the soup mixture for extra depth.
- Toast the shredded cheddar lightly before mixing for a nuttier flavor.
- Make the biscuit topping a touch denser by chilling the prepared dough for 10 minutes before crumbling.
If you’d like a heartier, protein-forward meal, try serving the casserole alongside a spicy black beans-and-rice dish to balance the richness: black beans and rice with sausage.
Creative twists
- Mushroom-forward: Sauté sliced mushrooms and fold them into the bean mixture for umami depth.
- Bacon & cheddar: Stir in 4 ounces of cooked, crumbled bacon for smoky richness.
- Lighter crunch: Replace biscuit crumbs with oven-toasted panko mixed with 2 tablespoons melted butter.
- Vegetarian upgrade: Use a low-sodium cream of mushroom and more fresh herbs (thyme, sage) to elevate flavor without meat.
- Gluten-free: Use a gluten-free cheddar biscuit mix and confirm all labels are GF.
Your questions answered
Q: Can I use frozen green beans?
A: Yes. Thaw and drain frozen green beans well, then pat dry before mixing. Because frozen beans are already cooked, reduce steaming time or skip steaming to avoid mushiness.
Q: What can I use instead of the Cheddar Bay biscuit mix?
A: Make a quick homemade crumb topping from 1 cup biscuit dough or 1½ cups biscuit crumbs mixed with 3 tablespoons melted butter and ¼ cup shredded cheddar. Or use seasoned store-bought biscuit mix following similar ratios.
Q: Can I assemble this ahead of time?
A: Assemble the casserole and refrigerate (covered) for up to 24 hours. Wait to add the biscuit topping until 30 minutes before baking for best texture.
Q: How do I keep the biscuit crumbles crisp?
A: Don’t top with the biscuits until right before baking. If reheating leftovers, briefly broil the top to crisp the topping, watching closely so it doesn’t burn.
Q: Is this freezer-friendly?
A: The filling freezes well for up to 2 months. Freeze without the biscuit topping if you want the best post-thaw texture; add fresh biscuit crumbles before baking.
Conclusion
This Green Bean Casserole with Cheddar Bay Biscuit Crumbles turns a humble side into something memorable—easy to assemble, flexible, and always a comfort-food winner. If you love making biscuits from scratch for that perfect buttery flavor, Sally’s guide to homemade Cheddar biscuits is a great resource. And if you’re in the mood to finish a meal with a seasonal crumble, try this pumpkin spice crumble cake for an autumn-leaning dessert to pair with the casserole.
Green Bean Casserole with Cheddar Bay Biscuit Crumbles
Ingredients
Filling
- 1 lb fresh green beans, trimmed (or frozen green beans, thawed and drained)
- 1 cup cheddar cheese, shredded (sharp cheddar for more flavor)
- 1 can cream of mushroom soup (10–11 oz)
- 1/2 cup milk (whole or 2%—half-and-half will be richer)
- 1 tsp garlic powder
- to taste salt and pepper
Topping
- 1 package Cheddar Bay biscuit mix
- 1/4 cup butter, melted
- 1/2 cup water (for the biscuit mix, replaced with melted butter in this recipe)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch or similar baking dish.
- Steam the green beans for about 5 minutes until they are tender but still crisp. Drain and pat dry.
- In a medium bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
- Add the steamed green beans and half the shredded cheddar to the soup mixture. Stir to coat evenly.
- Transfer the green bean mixture to the prepared baking dish and spread it into an even layer.
Topping Preparation
- Prepare the Cheddar Bay biscuit mix according to package instructions, substituting the water with the melted butter.
- Let the biscuits cool slightly, then crumble them over the green bean mixture in an even layer. Sprinkle the remaining cheddar over the top if desired.
Cooking
- Bake in the preheated oven for 25–30 minutes, until the topping is golden brown and the filling is bubbly around the edges.
- Remove from the oven and let the casserole rest for 5 minutes before serving.
