Delicious Cheddar Bay Green Bean Casserole with creamy sauce and crispy topping

Cheddar Bay Green Bean Casserole: Creamy Comfort Awaits

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why make this recipe

This Cheddar Bay Green Bean Casserole blends creamy soup, sharp cheddar, and the famous biscuit mix for a warm, easy side. It cooks fast and tastes rich, so it works for weeknights or holiday meals.

introduction

This dish uses frozen green beans, condensed cheddar soup, and two kinds of cheese to make a creamy, cheesy bake. It needs little prep and fills the table with comfort. If you want a similar idea with the same cheddar-biscuit feel, check our cheesy side dish to delight for more ideas.

how to make Cheddar Bay Green Bean Casserole

You will mix the thawed green beans with soup, milk, seasonings, and cheeses, then bake and top with the biscuit mix mixed with butter. For a creamier version or if you like extra crisp topping, you can read our extra creamy green bean casserole for ideas to tweak texture and topping.

Ingredients :

  • 24 oz Frozen Cut Green Beans (Thawed)
  • 10.5 oz Condensed Cheddar Soup
  • 1/2 cup Milk (Regular or non-dairy)
  • 1 tbsp Dehydrated Minced Onion
  • 1 tsp Italian Seasoning
  • 1 tsp Salt
  • 1 tsp Pepper
  • 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 (Or regular biscuit mix)
  • 1/4 cup Butter (Melted, or olive oil as substitute)

Directions :

Step-by-Step Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, stir together condensed cheddar soup and milk until smooth.
  3. Add dehydrated minced onion, Italian seasoning, salt, and pepper. Mix well.
  4. Fold in the thawed green beans and half of the shredded cheddar and half of the parmesan.
  5. Pour the mix into a greased 9×13-inch baking dish and spread evenly.
  6. In a small bowl, combine the biscuit mix with melted butter until crumbly. Sprinkle this over the casserole.
  7. Top with the remaining cheddar and parmesan cheese.
  8. Bake 25–30 minutes until bubbly and golden on top.
  9. Let rest 5 minutes before serving.

how to serve Cheddar Bay Green Bean Casserole

Serve hot as a side with roasted chicken, ham, or a holiday roast. It pairs well with plain rice or mashed potatoes. Spoon onto plates and let guests add extra cheese if they like.

how to store Cheddar Bay Green Bean Casserole

Cool the casserole to room temperature, then cover tightly and refrigerate up to 3–4 days. Reheat in a 350°F oven until hot, about 15–20 minutes. You can freeze for up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating.

tips to make Cheddar Bay Green Bean Casserole

  • Thaw and drain the green beans well to avoid a watery dish.
  • Use sharp cheddar for more flavor or a mild cheese if you prefer less tang.
  • If you want a crunchier top, bake uncovered the last 5–10 minutes.
  • For a homemade twist, try tips from our green bean casserole from scratch page for fresh-bean options and crisp toppings.

variation (if any)

  • Use fresh green beans: blanch them 3–4 minutes, then shock in ice water before using.
  • Swap cheeses: Monterey Jack or mozzarella for milder taste, or add a little smoked cheese for depth.
  • Add cooked bacon bits or sautéed mushrooms for extra flavor.

FAQs

Q: Can I use fresh green beans instead of frozen?
A: Yes. Blanch fresh beans for 3–4 minutes, cool in ice water, drain, then use as directed.

Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate. Bake when ready, adding a few extra minutes if cold.

Q: Is there a non-dairy option?
A: Use non-dairy milk and a plant-based cheddar and parmesan substitute. The texture may change slightly.

Q: Can I skip the biscuit mix topping?
A: Yes. Use panko breadcrumbs with butter or crushed crackers as an alternative crunchy topping.