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Green Bean Casserole Crescent Cups

  • Prep 10 min
  • Total 30 min
  • Ingredients 7
  • Servings 16

This personal-size twist on green bean casserole is a no-mess way to serve everyone's favorite Thanksgiving side. MORE+ LESS-

Shawn Syphus Shawn Syphus
August 26, 2016

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1
can (10 oz) condensed cream of mushroom soup
1/2
cup milk
1
teaspoon Worcestershire Sauce
2
cans (15 oz each) green beans, drained
1
cup shredded Cheddar cheese (4 oz)
1 1/2
cups French-fried onions

Steps

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  • 1
    Heat oven to 375°F. Lightly spray 16 regular-size muffin cups with cooking spray.
  • 2
    Unroll each can of dough. To make 2 large rectangles, pinch seams and perforations to seal. Cut each rectangle of dough into 8 equal squares. Line each muffin cup by pressing 1 dough square in bottom and up sides of cup.
  • 3
    In large bowl, stir together soup, milk, Worcestershire sauce and dash ground black pepper with whisk until smooth. Add drained green beans, 1/2 cup of the cheese and 2/3 cup of the onions; gently stir until combined. Divide mixture evenly among dough-lined cups.
  • 4
    Bake 12 to 15 minutes. Remove from oven. Divide remaining cheese and onions evenly onto tops of cups. Return to oven; bake 5 minutes longer or until onions and cups are golden brown. Cool in pans 5 minutes. Remove from cups; serve warm.

Expert Tips

  • You can also use frozen cut green beans. Simply cook and drain before adding them to the soup mixture.
  • This recipe can easily be doubled to make the perfect amount for your dinner guests.

Nutrition Information

No nutrition information available for this recipe

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