I love bringing fun, new dishes to the Thanksgiving dinner table. I like the traditional recipes too, but sometimes it’s nice to mix things up! So this year I gave a Thanksgiving favorite, green bean casserole, a mini makeover using crescent rolls. These personal-size cups turned out delicious, and are super easy to make. Bonus: You only need one bowl to make them, which means fewer dishes to wash after dinner!
Preheat your oven to 375°F and start unrolling a can of crescent rolls. Pinch the seams and then cut the rectangle of dough into eight squares. Repeat with the second can. Make sure to lightly spray the muffin tin with cooking spray before adding the crescent squares to the cups.
In a large bowl, whisk together some cream of mushroom soup, a little milk, Worcestershire sauce and just a pinch of black pepper until smooth. Then add in some green beans, a little cheese and 2/3 cup of fried onions.
Gently stir the mixture together and then divide it evenly among the crescent-lined cups.
After the green bean casserole cups have baked for about 12-15 minutes, remove them from the oven and top with more cheese and fried onions. Bake them for an additional five minutes and then let them cool in the muffin tin for about five minutes before removing.