Mini Green Bean Casseroles

Mini Green Bean Casseroles

A couple of weeks ago I had a hankering for some green bean casserole and I got to thinking…how can we make Thanksgiving favorites, tailgate-appropriate?  Well, you eliminate the need for utensils (no offense forks).  So I went ahead and turned this classic dish into  crowd-pleasing and tailgate-friendly bites!

Green Bean Casserole Bites
Mini Green Bean Casseroles

Ingredients: 

  • 2 cans of cut green beans, drained
  • 1 can condensed Cream of Mushroom soup
  • 1/2 cup milk
  • 1 1/2 cups shredded Cheddar cheese
  • 1 can French’s fried onions (about 1 1/3 cups)
  • 2 packages refrigerated biscuit dough

Preparation: 

  1. Heat the oven to 375°F.
  2. Grease 16 (2 1/2-inch) mini muffin-pan cups.
  3. Stir the green beans, soup, milk, 1 cup cheese and 2/3 cup fried onions in a large bowl.
  4. Roll each biscuit into a 4-inch circle.
  5. Press the biscuit circles into the bottoms and up the sides of the muffin-pan cups, creating a little bowl.
  6. Divide the green bean mixture among the biscuit cups.
  7. Bake for 20 minutes or until the biscuit cups are golden brown and remove from oven.
  8. Stir the remaining cheese and onions in a small bowl and sprinkle over the green bean cups.
  9. Bake for 5 minutes or until the cheese is melted.
  10. Enjoy!
Mini Green Bean Casseroles
Mini Green Bean Casseroles

Hostess Tip: I purchased the adorable football field platter and table runner from TheRoyalStandard.com.  Both are under $20!

Fan Tip: I reheated these guys a couple of times and they were just as yummy so if you had to prep them the night before the game, they’ll be just as good the next day!

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