Mini green bean casseroles
Ingredients
Directions
- 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: October 27th, 2020
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