Mini Green Bean Casseroles
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Description
Here's a fabulous twist on a popular holiday casserole. Refrigerated biscuits form the crusts that hold a classic mixture of green beans, cream of mushroom soup, milk, Cheddar cheese and French fried onions. It's a fun way to enjoy an all-time favorite dish.
Ingredients
- Vegetable cooking spray
- 4 cups cooked cut green beans
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- ½ cup milk
- 1 ½ cups shredded Cheddar cheese
- 1 (2.8 ounce) can French's® French Fried Onions
- 2 (16 ounce) packages refrigerated jumbo buttermilk biscuits
Directions
- 1. Heat the oven to 375 degrees F. Spray 16 (2 1/2-inch) muffin-pan cups with the cooking spray. Stir the green beans, soup, milk, 1 cup cheese and 2/3 cup onions in a large bowl.
- 2. Roll each biscuit into a 4-inch circle. Press the biscuit circles into the bottoms and up the sides of the muffin-pan cups. Divide the green bean mixture among the biscuit cups.
- 3. Bake for 20 minutes or until the biscuit cups are golden brown. Stir the remaining cheese and onions in a small bowl. Sprinkle over the green bean mixture.
- 4. Bake for 5 minutes or until the cheese is melted. Let the minis cool in the pans on wire racks for 5 minutes.
Nutrition Facts
serving: 16 servings
calories: 280.9 kcal
carbohydrates: 29.2 g
protein: 7.3 g
saturated fat: 6.5 g
cholesterol: 12.5 mg
sodium: 823.8 mg
fiber: 1.8 g
sugar: 5.2 g