Mini Green Bean Casseroles
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
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.
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 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.
Bake for 5 minutes or until the cheese is melted. Let the minis cool in the pans on wire racks for 5 minutes.
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