Green Bean Casserole Biscuit Bites

I’d have to say that my favorite Thanksgiving dish (if you don’t consider dessert), is the good old fashioned green bean casserole.  I look forward to it every year.  I enjoy it so much that I could eat the whole dish, and usually do (although not in one sitting; what’s Thanksgiving without leftovers?) because the rest of my family won’t eat it (I have no idea what is wrong with them).  

I decided to get creative with the recipe and make some green bean casserole biscuits.  These are just as good as the original dish, and maybe even better.  This year I’m even going to try making them ahead of time and freezing them; we’ll see how that goes.  

Anyway, here’s the recipe in case you love green bean casserole just as much as me:

INGREDIENTS:

1 (8 count) can Pillsbury Grands Buttermilk Biscuits

2 (14.5 oz) cans Del Monte savory green beans with mushrooms (or just regular green beans), drained

1 can cream of mushroom condensed soup

1 teaspoon Worcestershire sauce

1 1/2 cups shredded cheddar cheese, divided

1 1/4 cups French’s crispy fried onions, divided

Salt and pepper, to taste

DIRECTIONS:

Preheat oven to 375 degrees.  Spray 16 muffin tin cups with a nonstick cooking spray.

Remove the biscuits from the can separate each biscuit in half (separate them between the layers).  Place each piece in a muffin cup and press down on the bottom and up the sides to form a ‘cup.’

In a large mixing bowl, add the beans, soup, 3/4 cup of fried onions, and 1 cup of the cheese.  Mix well to incorporate all of the ingredients. 

Spoon the green bean mixture into the muffin cups, filling up to the top of the biscuit dough.

Bake for 20 minutes or until the biscuits are light golden brown. 

Remove the muffin pan from the oven and sprinkle with the remaining cheese and fried onions.  Add salt and pepper to taste.  Bake for an additional 3-4 minutes or until the cheese is melted.

Serve warm and enjoy!!

Green Bean Casserole Biscuit Bites

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Everyone's favorite Thanksgiving casserole that you can eat with your hands.

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Ingredients

• 1 (8 count) can Pillsbury Grands Buttermilk Biscuits
• 2 (14.5 oz) cans Del Monte savory green beans with mushrooms (or just regular green beans), drained
• 1 can cream of mushroom condensed soup
• 1 teaspoon Worcestershire sauce
• 1 1/2 cups shredded cheddar cheese, divided
• 1 1/4 cups French's crispy fried onions, divided
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375 degrees.  Spray 16 muffin tin cups with a nonstick cooking spray.
2. Remove the biscuits from the can separate each biscuit in half (separate them between the layers).  Place each piece in a muffin cup and press down on the bottom and up the sides to form a 'cup.'
3. In a large mixing bowl, add the beans, soup, 3/4 cup of fried onions, and 1 cup of the cheese.  Mix well to incorporate all of the ingredients.
4. Spoon the green bean mixture into the muffin cups, filling up to the top of the biscuit dough.
5. Bake for 20 minutes or until the biscuits are light golden brown.
6. Remove the muffin pan from the oven and sprinkle with the remaining cheese and fried onions.  Add salt and pepper to taste.  Bake for an additional 3-4 minutes or until the cheese is melted.
7. Serve warm and enjoy!!

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