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Green Bean Casserole Bites

  • prep time: 15 min
  • total time: 40 min
  • serves: 24 people
  • calories: 142 1 serving
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Make your holiday party spread special with these Green Bean Casserole Bites! This fun and creative twist on a Thanksgiving classic transforms the beloved side dish into a savory, shareable appetizer. Each bite-sized serving features a creamy green bean filling made with rich Campbell's® Cream of Mushroom Soup, all wrapped in a flaky, golden puff pastry crust. Topped with crispy French fried onions, these delightful bites deliver all the familiar flavors you love in an app-friendly format that's perfect for potlucks and holiday gatherings. Also be sure to try the classic side dish version of Green Bean Casserole.
 

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Ingredients

  • 4 cups cooked cut green beans (cut into 1-inch pieces)
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • 1/2 cup milk
  • 1 1/2 cups shredded white Cheddar cheese (amount divided in the recipe steps below)
  • 1 1/3 cups French's® French Fried Onions, amount divided in the recipe steps below
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
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Instructions

  • Tips

    • If you only have mini muffin pans that make 12 minis at a time, simply bake the bites in batches.
    • For the cooked green beans, use about 1 1/2 pounds of fresh green beans. We recommend you prepare the fresh green beans to be just slightly cooked or “blanched”. To do this boil the trimmed and cut beans for 2-4 minutes until they are crisp-tender, then immediately plunge them into a bowl of ice water to stop the cooking and preserve their bright green color. You could also use 16-20 ounces of thawed frozen green beans or 2 cans (14.5 ounces each) green beans, drained.

  • Step 1

    Heat the oven to 400°F. Stir the green beans, soup, milk, 1 cup cheese and 2/3 cup French fried onions in a large bowl.

  • Step 2

    Lightly grease two 24-cup (1 3/4-inch) mini muffin pans. Unfold one pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x12-inch rectangle. With the long side of the pastry sheet facing you, use a sharp knife to cut  the pastry sheet lengthwise into six 2-inch strips. Then cut the pastry sheet crosswise into four 2 1/2-inch strips. This will create 24 (2-inch x 2 1/2-inch) pastry rectangles. Press the rectangles into the mini-muffin pan cups. Repeat with remaining pastry sheet to make 48 rectangles.

  • Step 3

    Fill each muffin cup with about 1 tablespoon green bean mixture. Bake for 15 minutes. Meanwhile, stir the remaining 1/2 cup of cheese and 2/3 cup of onions in a small bowl. Remove the muffin pan from the oven. Top each mini green bean casserole with 1 teaspoon topping mixture.

  • Step 4

    Bake for an additional 5 minutes or until golden brown. Let stand 5 minutes before removing the minis from the muffin pan.

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Calories 142
Total Fat 10 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 8 mg
Sodium 289 mg
Total Carb 10 g
Dietary Fiber 1 g
Sugar 1 g
Protein 3 g
Vitamin D 1 %DV
Calcium 5 %DV
Iron 4 %DV
Potassium 1 %DV
Calories 138
Total Fat 9 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 8 mg
Sodium 278 mg
Total Carb 10 g
Dietary Fiber 1 g
Sugar 1 g
Protein 3 g
Vitamin D 1 %DV
Calcium 5 %DV
Iron 4 %DV
Potassium 1 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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