Mini Green Bean Casseroles recipe

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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

Nutrition Info

280.9 calories
carbohydrate: 29.2 g
cholesterol: 12.5 mg
fat: 14.8 g
fiber: 1.8 g
protein: 7.3 g
saturatedFat: 6.5 g
servingSize: -
sodium: 823.8 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

16 servings

Recipe Note

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.

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