Mini green bean casseroles
1. Heat the oven to 375°F (190°C). Spray20muffin-pan cups with cooking spray. Stir the thawed frozen cut green beans, CAMPBELL’S® Condensed 40% Less Salt Cream of Mushroom Soup, 2% milk,Dijon mustard and crumbled dried sage leaves in a large bowl. Fold in 1 cupshredded Cheddar cheese and2/3 cup crispy french-fried onions.
On a lightly floured surface, press out or 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.
Bake for 17 to 19 minutes or until the biscuit cupsare golden. Stir the remaining shredded Cheddar cheese and crispy french-fried onions in a small bowl. Sprinkle over the green bean mixture.
Bake for 3 to 5 minutes or until the cheese is melted. Let cool in the pans on wire racks for 5 minutes before removing.
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Last updated: October 27th, 2020
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