Mini Green Bean Casseroles

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Mini Green Bean Casseroles are a fun twist on the traditional side dish served at the holidays.

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!

I found the ingredients for Mini Green Bean Casseroles at Target. Target is a great place for all of your Thanksgiving shopping needs. Several of the items I used in this recipe are even on sale right now. My Target had a special display end cap with the Campbell’s Cream of Mushroom Soup, Del Monte Fresh Cut Blue Lake Cut Green Beans and French’s Crispy Onions . The Swanson Chicken Broth was on the Soups aisle. There’s a Cartwheel offer on Swanson Chicken Broth cans and there’s also a Cartwheel offer on Campbell’s Cream of Mushroom Soup.

Start by making the pastry cups. I used frozen Fillo dough which I also purchased at Target. I thawed it first. 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.

Meanwhile, mix up the casserole. With only the addition of pepper, the casserole part of this recipe contains just these 3 ingredients. So simple! Campbell’s Cream of Mushroom Soup is my go to for casseroles. So quick and easy. The recipe for the traditional green bean casserole is right on the back of the can which is convenient too.

Pour one can of Campbell’s Cream of Mushroom Soup into an oven safe bowl or dish. Whisk in 1/2 cup of Swanson Chicken Broth and 1/4 teaspoon of black pepper. I love Swanson Chicken Broth because it’s 100% natural.

Mix in the (drained) Del Monte Fresh Cut Blue Lake Cut Green Beans until thoroughly combined. I love that the Del Monte green beans are made with just green beans, water and a dash of sea salt. 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.

Put them on a pretty platter and serve to your guests.

Mini Green Bean Casseroles are so cute and comforting. I hope you will try them for Thanksgiving.

Find more great recipes here on the Swanson website.

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Mini Green Bean Casseroles

Ingredients

• 1 16 oz package frozen Fillo dough, thawed
• Non-stick cooking spray I used olive oil
• 1 10.5 oz can Campbell's Cream of Mushroom Soup
• 1/2 cup Swanson's Chicken Broth
• 2 14.5 oz cans Del Monte Fresh Cut Blue Lake Cut Green Beans, drained
• 2/3 cup French’s Crispy Onions
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 350°F.
2. 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.
3. 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.

This post is featured on Meal Plan Monday at The Southern Plate.