Mini Green Bean Casserole Food

GREEN BEAN MINI CASSEROLE

Steps:

• In a small bowl, combine the soup, milk, soy sauce and pepper. Stir in green beans and 1/4 cup onions. , Transfer to a 2-cup baking dish coated with cooking spray. Sprinkle with remaining onions. Bake, uncovered, at 400° for 12-15 minutes or until bubbly.

MINI GREEN BEAN CASSEROLES

Steps:

• Heat oven to 350°F. Spray 4 (7- or 8-oz) individual baking dishes (ramekins) with cooking spray.
• In large bowl, mix green beans, soup, garlic and pepper flakes. Divide mixture evenly among baking dishes. Top with onions.
• Bake uncovered 20 minutes or until bubbly and onions are golden brown.

MY MINI GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350*F.
• Chop mushrooms and stick them in microwave-safe bowl. Cover and cook on high for about two minutes or until mushrooms are done.
• Add half of the can of soup and stir to combine.
• Open can of green beans and pour in about half of the liquid from the can. Drain the rest.
• Add the green beans and ground black pepper and stir well.
• Put into small casserole dish and place in over for about 35 minutes.
• Turn the oven off and let stand for five more minutes.

SMALL-BATCH GREEN BEAN CASSEROLE

Steps:

• For the topping: Add the butter to a large bowl. Crumble the saltines with your hands, adding them to the bowl as you do so, and work them into the butter. Season with salt and pepper. Add the fried onions and mix together.
• For the beans: Preheat the oven to 375 degrees F.
• Bring 2 quarts water to a boil in a large pot. Add 1 tablespoon salt and the beans. Cook until bright green and only slightly crunchy, about 3 minutes. Drain the beans into a colander and rinse with cold water to cool quickly. Set aside to drain further in the colander.
• Add the butter to a large skillet over medium-high heat and heat until the butter is melted and the foaming subsides, about 1 minute. Add the mushrooms, onion and garlic and cook until the mushrooms start to release their liquid, about 3 minutes. Add the thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms are tender and there is only a little liquid left in the skillet, about 5 minutes. Add the flour and cook, stirring, until completely blended and absorbed, about 30 seconds. Stir in the broth and reduce the heat to medium. Stir in the half-and-half, bring to a gentle simmer and cook, adjusting the heat if necessary to maintain a gentle simmer, until the sauce is the consistency of thickened cream, 6 to 8 minutes.
• Arrange the beans in a 9-inch pie plate. Pour the mushroom mixture over the beans and mix to coat as well as you can. Sprinkle with the topping and bake until the topping is golden brown and the sauce is bubbly around the perimeter, about 15 minutes.

CAMPBELL'S MINI GREEN BEAN CASSEROLES

Steps:

• Heat the oven to 375°F Spray 16 (2 1/2-inch) muffin-pan cups with vegetable cooking spray. Stir the green beans, soup, milk, 1 cup cheese and 2/3 cup French fried onions in a large bowl.
• Roll each biscuit into a 4-inch circle. Press the biscuit circles into the bottoms and up the sides of the muffin-pan cups. Divide the green bean mixture among the biscuit cups.
• Bake for 20 minutes or until the biscuit cups are golden brown. Stir the remaining cheese and onions in a small bowl. Sprinkle over the green bean mixture.
• Bake for 5 minutes or until the cheese is melted. Let the minis cool in the pans on wire racks for 5 minutes.

GREEN BEAN CASSEROLE CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
• Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl and set nearby.
• Add the green beans to the boiling water and cook for 4 minutes, until bright green and slightly tender. Drain the green beans, then transfer to the ice bath. Let cool, then drain and set aside.
• Melt the butter in a large pan over medium heat. Add the mushrooms, season with the salt and pepper, and cook for 5 minutes, until lightly browned. Add the garlic and cook for another 2-3 minutes, until fragrant. Add the flour and stir until the mushrooms are coated and the flour begins to toast, about 2 minutes.
• Add the vegetable broth and heavy cream and stir until fully combined. Bring to a boil, then reduce the heat to low and simmer for 10 minutes, or until thickened.
• Add the blanched green beans and cheddar cheese and stir to combine. Remove the pan from the heat and let the green bean mixture cool slightly.
• On a lightly floured surface, unroll the crescent roll dough and pinch the seams together with your fingers. Roll out with a rolling pin into an even layer. Cut into 12 equal squares. Add each square of dough to a cup of the prepared muffin tin.
• Fill each crescent cup with 2 tablespoons of the green bean mixture and top with 1 tablespoon of French-fried onions.
• Bake for 20 minutes, until golden brown. Remove from the oven and let cool slightly, then release the cups from the muffin tin.
• Enjoy!

MINI GREEN BEAN CASSEROLE

Steps:

• In a greased 1-qt. baking dish, combine the beans and mushrooms. In a small bowl, combine cornstarch and mustard; gradually stir in broth until smooth. Pour over the vegetables. Dot with butter. Bake, uncovered, at 375 degrees F for 25-30 minutes. Sprinkle with onions. Bake 5 minutes longer.

INDIVIDUAL GREEN BEAN CASSEROLES

Steps:

• Bring a large pot of lightly-salted water to a rolling boil. Add beans and cook until just tender, about 5 minutes. (The beans will not soften too much more during baking, so if you want them softer, cook to your preference.)
• Drain beans, run under cold water, and place in a bowl of ice water to stop the cooking. When beans are chilled, drain and set aside.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray the inside of 4 ramekins with cooking spray.
• Melt butter in a medium skillet over medium heat. Add mushrooms and shallot and cook until they start to brown, 2 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Sprinkle flour over the mushrooms, stirring well to combine. Gradually pour in chicken stock, soy sauce, Dijon, and thyme, stirring constantly; the mixture will be thick at this point. Stir in half-and-half, salt, and pepper until well combined. Reduce heat to low and simmer until flavors have melded and sauce has thickened, 3 to 5 minutes.
• Stir in green beans and bacon until well combined. Spoon into the prepared ramekins and top with French-fried onions.
• Bake in the preheated oven for 13 to 15 minutes. Serve immediately.

CLASSIC MINI GREEN BEAN CASSEROLE

Steps:

• In a small bowl, combine the soup, milk, soy sauce and pepper. Stir in green beans and 1/4 cup onions. , Transfer to a 2-cup baking dish coated with cooking spray. Sprinkle with remaining onions. Bake, uncovered, at 400° for 12-15 minutes or until bubbly.

SKINNY GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350°F. In ungreased 1 1/2-quart casserole, mix soup, soy sauce, pepper, bread crumbs and green beans.
• Bake about 40 minutes or until hot and bubbly.