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Cheddar Bay Green Bean Casserole

Cheddar Bay green bean casserole combines creamy mushroom green beans with golden cheddar biscuits and a garlic-parsley butter finish. Baked in a 9x13-inch dish, it’s topped with crisp French fried onions and tender biscuits with no wet dough in the center.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting time 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 tsp nonstick cooking spray
  • 2 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup milk
  • 0.5 tsp black pepper
  • 4 can (14.5 oz) cut green beans drained
  • 1 cup French fried onions
For the biscuit topping
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 6 tbsp unsalted butter cold, cut into small pieces
  • 1 cup sharp cheddar cheese shredded
  • 0.75 cup milk
For the garlic butter
  • 2 tbsp unsalted butter
  • 0.5 tsp garlic powder
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the casserole
  1. Heat the oven to 400°F.
  2. Coat a 9x13-inch baking dish with the cooking spray.
  3. Stir the soup, 1 cup milk, and black pepper together in the dish.
  4. Fold in the green beans and spread evenly.
  5. Bake for 10 minutes.
Make the biscuit topping
  1. Whisk the flour, baking powder, and salt together in a medium bowl.
  2. Cut in the cold butter until the mixture has pea-size pieces.
  3. Stir in the cheddar and 3/4 cup milk just until a thick, slightly shaggy dough forms.
Assemble and bake
  1. Drop the biscuit dough in 8 mounds over the hot casserole, leaving a little space between them.
  2. Bake for 20 to 25 minutes, until the biscuits are deeply golden and a biscuit split in the center has no wet dough.
Make the garlic butter
  1. Melt the butter.
  2. Stir in the garlic powder and parsley.
Finish and serve
  1. Brush the garlic butter over the biscuits.
  2. Scatter the French fried onions over the casserole.
  3. Rest for 5 minutes before serving.

Notes

For the best biscuit texture, cut the cold butter into the flour mixture until the pieces are pea-size. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the biscuits can lose their texture. For a gluten-free variation, use a gluten-free flour blend and gluten-free condensed cream of mushroom soup.