Recipe by Campbell's Kitchen
"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."
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Vegetable cooking spray
cooked cut green beans
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 1/2 cups
shredded Cheddar cheese
1 (2.8 ounce) can
French's® French Fried Onions
2 (16 ounce) packages
refrigerated jumbo buttermilk biscuits
This was a hit! Very good! I made just a few minor changes. First I used flaky layers biscuits and separated them in half. This gives less bread and more room for filling and less to buy as you'll only need one can of biscuits this way. I also omitted the cheese as that is just a preference for me, and I added salt and pepper.
My husband and I aren't big green bean casserole fans and we both loved this! Just make sure to load the cups as much as possible with the beans- otherwise you don't get as good of a ratio.
My teenagers and husband loved it for our holiday meal. I added creole seasoning and diced crisp pepper bacon. They were perfect portions. Just a tip for your meal no rolls needed if your making this, one less thing to make for a holiday meal ;)
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Green Bean Casseroles
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 133
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