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Green Bean Casserole Minis

Green Bean Casserole Minis
  • Prep 15 min
  • Total 25 min
  • Servings 16

Use Pillsbury® refrigerated pie crust to make these tasty mini green bean casseroles that everyone will love! ...MORE+ LESS-

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
bag (12 oz) frozen cut green beans
1
can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1 1/2
cups French-fried onions
Salt and pepper, as desired

Steps

Hide Images
  • 1
    Heat oven to 425°F. Spray 16 mini muffin cups with cooking spray.
  • 2
    Microwave frozen green beans as directed on bag for maximum time; drain. 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.
  • 3
    Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 16 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently and pinching dough to form cup. Prick bottom and sides of each with fork. Evenly spoon green bean mixture into pie crusts.
  • 4
    Bake 10 to 12 minutes or until light golden brown. Sprinkle with remaining French-fried onions. Heat reserved soup; serve with casserole minis.

Expert Tips

  • Two pouches (9 oz each) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce can be used in place of the can of mushroom soup.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
290mg
12%
Potassium
30mg
1%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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