1
can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1 1/2
cups French-fried onions
Salt and pepper, as desired
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Steps
1
Heat oven to 375°F. Spray 16 regular-size muffin cups with cooking spray.
2
Microwave frozen green beans as directed on bag for maximum time; drain.
3
Meanwhile, separate each biscuit into 2 layers. Press biscuit layers in bottoms and up sides of muffin cups.
4
Set aside generous 1/2 cup of the soup. In large bowl, mix green beans, remaining soup, 2/3 cup of the French-fried onions, and the salt and pepper. Evenly spoon green bean mixture into biscuit cups.
5
Bake 20 to 22 minutes or until biscuits are golden brown. Cool 5 minutes; remove from pan. Sprinkle with remaining French-fried onions. Heat reserved soup; serve with casserole minis.
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Two pouches (9 oz each) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce can be used in place of the can of mushroom soup.
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Nutrition Facts
Serving Size:1 Serving
Calories from Fat
60
Trans Fat
0g
Cholesterol
0mg
0%
% Daily Value*:
Vitamin A
2%
2%
Exchanges:
Free
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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