Mini Green Bean Casseroles are a fun twist on the traditional side dish served during the holidays. Making it in individual pastry cups makes it a fun appetizer.
You'll love how simple it is to make these from sheets of puff pastry, which are then placed in a muffin tin and filled with classic green bean casserole. Don't forget the onions on top! If you are planning an appetizer spread for your guests, don't forget to make a Turkey Pimento Cheese Ball as well to set the mood.
Mini green bean casseroles as an appetizer
Let the countdown begin! Thanksgiving is less than a week away. Have you planned your menu yet? Green bean casserole is truly my favorite Thanksgiving side dish. It just doesn't feel like the holidays without it. I thought it would be fun to serve it up in a different way this year though. Why not have it as an appetizer!
Mini Green Bean Casseroles are so elegant and festive. I love the added crunch of the flaky, Fillo dough pastry cups. They are quite handy as a vehicle for everyone's favorite casserole. And VERY tasty too!
How do I Make Pastry Cups?
Start by thawing your pastry sheets. They are very thin sheets of dough. Spray a cookie sheet with non-stick cooking spray, then place a layer of Fillo dough. Spray dough. Place another layer and so on until you have 6 layers. Don't spray the top layer. Then cut into 8 squares with a pizza cutter.
Place one square into each muffin cup and bake for 9-12 minutes or until light golden brown. I made a total of 24 cups.
Tips for Creamy Green Bean Casserole
Mixing well is key to this recipe. That's why I start with whisking the broth into the soup to thin it out before adding the green beans.
Meanwhile, mix up the casserole. With only the addition of pepper, the casserole part of this recipe contains just these 3 ingredients. So simple!
Pour one can of cream of mushroom soup into an oven safe bowl or dish. Whisk in ½ cup of chicken broth and ¼ teaspoon of black pepper.
Mix in the drained green beans until thoroughly combined. Bake casserole in a 350°F oven for 25 minutes.
Scoop the hot casserole in pastry cups and top with the onion rings. Pop them back in the oven for 5 minutes and they are ready to serve.
Ingredients for Mini Green Bean Casseroles
- Green beans
- Cream of mushroom soup
- Chicken broth
- Pastry sheets
- Fried onions
- Black pepper
That's it!
Put them on a pretty platter and serve them to your guests.
Have you made classics into new recipes?
Mini Green Bean Casseroles are so cute and comforting. I hope you will try them for Thanksgiving. I also think tweaking the classic casserole in this way can help inspire you to change up other favorite recipes!
You might also like...
Happy Baking!
Lise
xo
Mini Green Bean Casseroles
Ingredients
- 16 ounces frozen Fillo dough thawed
- Non-stick cooking spray I used olive oil
- 10.5 ounces cream of mushroom soup
- ½ cup chicken broth
- 28 ounces cut green beans, drained 2 cans
- ⅔ cup French’s Crispy Onions
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350°F.
- Place one sheet of thawed Fillo dough on a greased cookie sheet. Spray dough with cooking spray. Place another sheet of dough on top. Continue with this pattern until you have 6 sheets of dough. Do not spray the top sheet. Cut into 8 squares with pizza cutter. (My sheets were 9" 14", so my "squares" were actually rectangles and measured about 3.4"x4.5" each.) Press each square into a muffin pan cup. Make 24 pastry cups with this method, then bake them for 9-12 minutes or until light golden brown. Do not overbake because they will go back in the oven once they are filled.
- Meanwhile, make the casserole. Place Campbell's Cream of Mushroom Soup in an oven safe bowl or dish. Add Swanson's Chicken Broth and pepper. Whisk until smooth. Stir in drained beans until completely combined. Bake in oven for 25 minutes. Scoop into pastry cups. Add French's Crispy Onions on top and bake for 5 minutes more. Serve warm.
Nutrition
This post is featured on Meal Plan Monday at The Southern Plate.
Georgina says
Is there a substitution for the cream of mushroom soup if you don’t like mushrooms?
Lise Ode says
You could make it with cream of chicken soup.
Michele says
What would you substitute to make this vegetarian friendly?
Kim says
Probably too late for you, but I'd use milk, assuming they're ovo-lacto vegetarian. That's what the original recipe calls for. Or just water if they aren't. It'll work fine.
Daw says
What would be the serving size??
Mom Loves Baking says
Most likely 1-2 mini casseroles would be a serving, but it's really a personal preference and depends what you're serving it with.
Cathi-lee DeLorto says
When I fill the little Shell's do I keep them in the cupcake tin while I fill them and we cook them or do I put them on a cookie sheet I don't think I'll be able to come back here and look for the answer so text it to me if you can 401-739-5635
Mom Loves Baking says
Hi Cathi-lee, you fill them while they are still in the cupcake tin and put back in the oven for 5 minutes.
Cathi-lee DeLorto says
What size are the cupcake cups is it a little teeny cupcakes or is it a regular size cupcake tin
Mom Loves Baking says
Standard size muffin pan (not the mini).
Laura Messina says
I want to make these! I need to provide green bean casserole to a dinner, can I make these then reheat when I arrive? Will the crusts get soggy if I set them in the cups too long before heating?
Mom Loves Baking says
I think that would work fine if you made them the night before.
Ruth Levesque says
Does the recipe above fill all 24 cups or is more filling required?
Mom Loves Baking says
Yes, it fills all 24 muffin cups.
Jules B. says
Wow. These look amazing!
David @ Spiced says
Wow, I love green bean casserole...I can't imagine Thanksgiving without it! But this is a super creative and fun way to serve a classic. The fillo dough cups are amazing, and I could definitely see this one making an appearance on our table during the holidays. Thanks for sharing! #client
Mom Loves Baking says
Thanks, David. Enjoy! 🙂