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
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!
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Mini Green Bean Casseroles
- 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
- 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.
This post is featured on Meal Plan Monday at The Southern Plate.