Can I use fresh green beans instead of frozen?

Absolutely! You'll need about 2 pounds of fresh green beans, trimmed and cut into bite-sized pieces. Blanch them in boiling water for 3-4 minutes, then plunge into ice water to stop the cooking. Drain well before adding to your casserole.

I can't find Red Lobster Cheddar Bay Biscuit mix. What can I substitute?

You can use any biscuit mix and add 1½ cups of shredded cheddar cheese, 1 teaspoon of garlic powder, and ½ teaspoon of dried parsley to it. After baking, brush with melted butter mixed with additional garlic powder and parsley for a similar effect.

My family doesn't like green beans. Can I use a different vegetable?

This recipe works beautifully with broccoli florets, cauliflower, or a mix of vegetables like carrots, peas, and corn. Just make sure they're all cut to similar sizes and pre-cooked if needed to ensure even cooking.

Can I make this dish ahead for a holiday meal?

Yes! Prepare the green bean mixture up to two days ahead and refrigerate. On the day of serving, bring it to room temperature for 30 minutes, then prepare the biscuit topping and bake according to the recipe directions.

Cheddar Bay Green Bean Casserole Recipe

Description

Cheddar Bay Green Bean Casserole is a savory twist on the classic green bean casserole. It features tender green beans and creamy cheddar soup, all topped with a golden, cheesy Cheddar Bay biscuit crust. Perfect for holidays or any hearty family meal, this comfort food favorite blends rich cheesy flavors with a buttery, herbed topping everyone will love.

Ingredients

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Main Casserole

- 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

Topping

1 box Red Lobster Cheddar Bay Biscuit Mix (set seasoning packet aside)
1 cup shredded cheddar cheese
2 cups milk
1/4 cup butter, melted

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Instructions

Preheat the Oven – Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking.
Prepare Green Bean Mixture – In a large mixing bowl, combine the thawed green beans, condensed cheddar soup, ½ cup milk, dehydrated minced onion, Italian seasoning, salt, and pepper. Stir until everything is evenly mixed.
Add Cheeses – Add the shredded cheddar cheese and parmesan cheese to the bowl. Stir well again to distribute the cheeses evenly throughout the mixture.
Prepare Baking Dish – Spray a 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking.
Assemble Casserole Base – Pour the green bean mixture into the prepared baking dish and use a spatula to spread it out evenly.
Make Biscuit Topping – Pour the Cheddar Bay Biscuit Mix (reserve the seasoning packet) into a mixing bowl. Add 1 cup shredded cheddar cheese and 2 cups milk. Stir until smooth and no large lumps remain.
Top the Casserole – Pour the biscuit batter evenly over the green bean mixture in the baking dish, smoothing the surface with a spatula if necessary.
Bake – Place the assembled casserole in the preheated oven and bake for 50–55 minutes, or until the biscuit topping is golden brown and cooked through.
Prepare Butter Seasoning – While the casserole bakes, melt ¼ cup butter and combine it in a small bowl with the Cheddar Bay seasoning packet from the biscuit mix.
Finish and Rest – When the casserole is done baking, remove it from the oven and brush the seasoned melted butter evenly over the top. Allow the casserole to rest for about 5 minutes before serving so the topping soaks up the butter.

Notes

Make sure to fully thaw the green beans before mixing for even cooking.
If you prefer a crisper topping, broil for the last 2-3 minutes, watching closely.
This dish is best served warm but can be reheated as leftovers.
You can substitute fresh green beans for frozen; just steam or blanch first.

Nutrition

Serving Size: 1 serving
Calories: 276
Sugar: 6g
Sodium: 605mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 13g
Cholesterol: 53mg