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I stumbled upon this amazing twist on green bean casserole last holiday season and it's become our family's most requested side dish. Instead of the usual cream of mushroom soup and fried onions I use a rich cheddar sauce and top it with the most incredible garlicky cheddar biscuits. Trust me once you try this version you'll never go back to the original.
Why You'll Love This Recipe
This casserole is pure comfort food magic. The way the creamy cheese sauce coats every green bean and that fluffy biscuit topping soaks up all those amazing flavors it's just heaven. I bring this to every potluck and holiday dinner and people always beg for the recipe. It's that perfect mix of familiar and fresh that keeps everyone coming back for seconds.
Ingredients You'll Need
- Frozen Cut Green Beans: Just thaw them really well we don't want any extra water in our casserole.
- Condensed Cheddar Soup: This makes our sauce extra creamy and cheesy.
- Milk: Helps create that perfect sauce consistency.
- Dehydrated Minced Onion: Adds such nice flavor without any prep work.
- Italian Seasoning, Salt, and Pepper: These simple seasonings make everything pop.
- Shredded Cheddar and Parmesan Cheese: Because more cheese is always better.
- Cheddar Bay Biscuit Mix: Our secret weapon for that amazing topping.
- Melted Butter: Mixed with seasonings it makes those biscuits irresistible.
Step-by-Step Instructions
- Prepare the Green Bean Mixture
- Grab your biggest mixing bowl and combine those thawed green beans with the cheddar soup milk onion and all your seasonings. Mix in both kinds of cheese until everything's well coated.
- Assemble the Casserole
- Pour all that goodness into a greased baking dish make sure it's spread out nice and even.
- Make the Biscuit Topping
- Mix up your biscuit batter adding extra cheese because why not? Pour it over the green beans like a cozy blanket.
- Bake
- Pop it in your preheated oven and let it work its magic for about half an hour until those biscuits are golden brown.
- Add the Butter Glaze
- Brush that seasoned butter all over the hot biscuits then try to wait five whole minutes before diving in.
Tips for Success
- Thaw Green Beans: Really pat those beans dry excess water will make your sauce runny.
- Mix the Biscuit Batter Thoroughly: Take your time here nobody wants flour lumps in their biscuits.
- Watch the Baking Time: Every oven's different keep an eye out for that perfect golden brown top.
- Brush Butter Generously: Don't skimp on that butter topping it's what makes these biscuits special.
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Storage and Freezing
If you somehow end up with leftovers they'll keep nicely in the fridge for about 4 days. Want to make it ahead? You can freeze the whole thing just wrap it up tight and it'll keep for 3 months. Thaw it overnight then warm it up in the oven until it's bubbly again.
Substitutions and Variations
- Soup Base: Feel free to switch up the soup any cream soup works great here.
- Cheese: Play around with different cheese combinations I've tried it with Monterey Jack and it's amazing.
- Topping: Can't find Cheddar Bay mix? Any biscuit mix will work just add some extra cheese and garlic powder.
Frequently Asked Questions
- → Why use frozen green beans?
- Provide better texture than canned while being more convenient than fresh.
- → Can I make this ahead?
- Assemble casserole base ahead but add biscuit topping just before baking.
- → Why let it rest?
- Allows butter topping to soak in and casserole to set slightly.
- → Can I use different cheese?
- Yes, but sharp cheddar provides best flavor with biscuit topping.
- → What if biscuits brown too quickly?
- Cover with foil until final few minutes of baking.