Description
A creamy green bean casserole topped with cheddar bay biscuit-inspired crust, combining fresh green beans, cheese, and a crunchy topping for a comforting side dish.
Ingredients
Scale
- 2 pounds fresh green beans, trimmed and blanched
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup crushed cheddar bay biscuits (from a mix or store-bought)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup melted butter
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix together the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
- Stir in the blanched green beans and half of the shredded cheddar cheese.
- Transfer the mixture to a greased baking dish.
- In a separate bowl, combine the crushed cheddar bay biscuits with the melted butter.
- Sprinkle the biscuit mixture and remaining cheddar cheese over the top of the casserole.
- Bake for 25-30 minutes, or until bubbly and golden brown.
- Let cool for 5 minutes before serving.
Notes
For a crunchier topping, broil for the last 2 minutes. Use fresh biscuits for best results.
Nutrition
- Calories: 250
- Sugar: 4g
- Fat: 15g
- Carbohydrates: 18g
- Protein: 8g