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| Image from : https://www.campbells.com |
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
- 2 (16 ounce) packages refrigerated jumbo buttermilk biscuits (16 biscuits)
- 2 (14.5 ounce) cans drained Del Monte Fresh Cut Green Beans (any style)
- 1 (10 3/4 ounce) can Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 1/3 cups French's French Fried Onions
Also read the next best recipe on thanksgiving :
"Amazing Sweet Potato Casserole"
and
"Stuffed Butternut Squash Recipe"
Directions
- Heat oven to 375 degrees F. Spray 16 (2 1/2-inch) muffin-pan cups with the cooking spray. Stir green beans, soup, milk, 1 cup cheese and 2/3 cup onions in a large bowl.
- Roll each biscuit into a 4-inch circle. Press biscuit circles into the bottoms and up the sides of the muffin-pan cups. Divide green bean mixture among the biscuit cups.
- Bake 20 minutes or until biscuit cups are golden brown. Stir remaining cheese and onions in a small bowl. Sprinkle over green bean mixture.
- Bake for 5 minutes or until cheese is melted. Let minis cool in pans on wire racks for 5 minutes.
Original recipe here --> Mini grean bean@target.com