Green Bean Casserole with Cheddar Bay Biscuit Crumbles
A cozy twist on the classic green bean casserole, topped with savory Cheddar Bay biscuit crumbles for added crunch and flavor.
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.
Notes
Use fresh green beans for better texture and avoid overcooking them. You can replace the biscuit topping with gluten-free options if necessary. Refrigerate leftovers for 3–4 days, and reheat carefully.