Description

Green bean casserole is a traditional holiday dish. Make it more fun and less messy with personal sized servings of the classic vegetable dish baked in muffin cups that have been lined with crescent dinner rolls.

Ingredients

• non-stick cooking spray
• 2 - 8 oz. cans Pillsbury™ refrigerated crescent dinner rolls
• 10 oz. can condensed cream of mushroom soup
• 1/2 c. milk
• 1 t. Worcestershire sauce
• dash black pepper
• 2 - 15 oz. cans green beans, well drained
• 1 c. shredded Cheddar cheese (4 oz.), divided
• 1 1/2 c. French-fried onions, divided

Steps

1. Preheat oven to 375 degrees. Lightly spray 16 regular-size muffin cups with non-stick cooking spray.
2. Unroll each can of dough. To make 2 large rectangles, pinch seams and perforations to seal. Cut each rectangle of dough into 8 equal squares. Line each muffin cup by pressing 1 dough square in bottom and up sides of cup.
3. In a large bowl, whisk together soup, milk, Worcestershire sauce and dash ground black pepper until smooth. Add drained green beans, 1/2 c. cheese and 2/3 c. onions; gently stir until combined. Divide mixture evenly among dough-lined cups.