Mini green bean casseroles

Mini green bean casseroles

35-Minute recipe Serves 20
Your favourite classic holiday side dish got a mini makeover! Green bean casserole makes a deliciously creamy filling for individual easy-to-make biscuits that you can make right in your muffin tin.
35-Minute recipe Serves 20


4 cups
Green Beans
1 can
CAMPBELl'S® Condensed 40% Less Salt Cream of Mushroom Soup
1/2 cup
2% Milk
2 tsp
Dijon Mustard
1/2 tsp
Sage leaves
2 cups
Cheddar Cheese
1 pkg
French Fried Onions
2 pkgs
refrigerated country biscuit dough


Prep: 15-Minute | Cook: 20-Minute
  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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: August 28th, 2020

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