Can I make this cheddar bay green bean casserole ahead of time?

Yes. You can assemble it a day in advance (unbaked), cover it, and refrigerate. Add the garlic butter topping just before serving.

What can I use instead of the Cheddar Bay biscuit mix?

Use any drop biscuit mix and season it with garlic powder, a pinch of salt, and dried parsley. Add shredded cheddar for flavor and texture.

Is it possible to make this recipe gluten-free?

Yes, though it requires gluten-free swaps. Use GF biscuit mix, GF condensed soup, and check your cheese for hidden gluten sources.

How should I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for the best texture.

Can I add meat to this casserole?

Definitely. Add 1½ to 2 cups of cooked diced chicken, turkey, or ham to the filling for a heartier version.

Cheddar Bay Green Bean Casserole: A Comforting Twist on a Holiday Classic

Cheddar Bay Green Bean Casserole

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A hearty and cheesy twist on the traditional green bean casserole, this version features a creamy cheddar-based filling and a buttery Cheddar Bay biscuit topping. Perfect for holidays or comfort food cravings, it’s a guaranteed crowd-pleaser that turns a classic side into a standout dish.

Author: Elena
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Yield: 12 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

26 oz frozen cut green beans, thawed
10.5 oz condensed cheddar soup
1/2 cup milk
1/4 cup dehydrated minced onion
2 tablespoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded cheddar cheese
1/3 cup shredded parmesan cheese
1 box Red Lobster Cheddar Bay Biscuit Mix (seasoning packet reserved)
1 cup shredded cheddar cheese (for biscuit batter)
2 cups milk (for biscuit batter)
1/4 cup butter, melted

Instructions

Preheat oven to 350°F (177°C). Spray a 9 x 13-inch baking dish with nonstick spray.
In a large bowl, mix thawed green beans, cheddar soup, 1/2 cup milk, minced onion, Italian seasoning, salt, and pepper until well combined.
Stir in 1 1/2 cups shredded cheddar cheese and 1/3 cup parmesan cheese.
Pour the mixture into the prepared baking dish and spread evenly.
In another bowl, combine biscuit mix (set aside the seasoning packet), 1 cup shredded cheddar cheese, and 2 cups milk. Stir until no large lumps remain.
Spread biscuit batter evenly over the green bean mixture in the dish.
Bake uncovered for 55 minutes, until the top is golden brown and filling is bubbly.
Mix melted butter with the reserved Cheddar Bay seasoning packet and brush over the baked casserole.
Let the casserole rest for 5 minutes before serving.

Notes

Use cream of mushroom or cream of broccoli soup as a substitute for cheddar soup.
Monterey Jack or mozzarella can be used instead of cheddar cheese.
Fresh green beans can replace frozen ones; pre-cook and drain well.
Halve the recipe for a smaller serving using an 8×8-inch dish.

Find it online: https://www.recipebyelena.com/cheddar-bay-green-bean-casserole/