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I found this killer twist on green bean casserole during the holidays last year and now my family won't stop asking for it. Instead of going with the standard mushroom soup and crispy onions, I've switched to a creamy cheddar base topped with these mind-blowing garlicky cheese biscuits. Once you taste this version, you'll forget all about the classic one.
What Makes This Dish Special
This casserole is total comfort food gold. The way that velvety cheese sauce wraps around each green bean and those soft biscuits on top soak up every bit of flavor is just incredible. I've brought this to every gathering and family dinner, and everyone always wants to know how I made it. It hits that sweet spot between something familiar but with a fresh take that makes people grab seconds.
What You'll Need For This Dish
- Frozen Cut Green Beans: Make sure to thaw them completely and pat them dry to avoid watery sauce.
- Condensed Cheddar Soup: The base that gives us that smooth, cheesy texture.
- Milk: This thins the sauce to just the right consistency.
- Dehydrated Minced Onion: Gives great flavor without any chopping.
- Italian Seasoning, Salt, and Pepper: These basics really bring out all the flavors.
- Shredded Cheddar and Parmesan Cheese: Because you can't have too much cheese.
- Cheddar Bay Biscuit Mix: The game-changer for that unbelievable topping.
- Melted Butter: Combined with herbs, it takes those biscuits to another level.
Easy Method To Follow
- Mix Your Bean Base
- In your largest bowl, stir together your dried-off beans with the soup, milk, onion and all seasonings. Fold in both cheeses until everything's nicely combined.
- Build Your Casserole
- Transfer this mixture into a buttered baking dish, making sure it's all even across the pan.
- Create Your Biscuit Layer
- Prepare the biscuit mix and add extra cheese for good measure. Spread it over your bean mixture like you're tucking it in.
- Cook It Up
- Stick it in your hot oven and let it do its thing for around 30 minutes until you see those biscuits turn a nice golden color.
- Finish With Butter
- Brush all that seasoned butter over the hot biscuits and then try to wait just five minutes before you dig in.
Keys To Get It Right
- Dry Those Beans: You really need to get those beans dried off or you'll end up with a soggy mess.
- Work That Biscuit Mix: Don't rush mixing or you might bite into dry flour pockets later.
- Check While Baking: Since all ovens work differently, keep an eye out for that perfect golden color.
- Don't Skimp On Butter: That final butter coating is what makes everyone ask for your secret.
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Keeping It Fresh
Got some left? It'll stay good in your fridge for about 4 days. Want to make it before the big day? The whole thing freezes great for up to 3 months if you wrap it up well. Just let it thaw in the fridge overnight and warm it back up until it's hot and bubbly.
Mix It Up Your Way
- Soup Base: Try swapping the soup for any cream-based one you like or have on hand.
- Cheese: Get creative with your cheese mix. I've thrown in some Monterey Jack and it turned out fantastic.
- Topping: If you can't get the Cheddar Bay stuff, any biscuit mix works fine. Just add cheese and garlic powder to jazz it up.
Frequently Asked Questions
- → Why pick frozen green beans?
- They’re more convenient than fresh and have better texture compared to canned.
- → Can this be prepped early?
- You can prepare the base beforehand, but wait to add the biscuits until right before baking.
- → What’s the resting time for?
- It helps the butter and biscuits work their magic while letting the dish settle a bit.
- → Is other cheese okay?
- Totally! But sharp cheddar stands out best with the biscuits.
- → Brown biscuits too fast?
- Just pop some foil on top and finish baking once the rest of the dish is ready.