Here is a fabulous twist on a popular holiday casserole. Refrigerated biscuits form the crusts that hold a classic mixture of green beans, cream of mushroom soup, milk, cheddar cheese and French fried onions. It’s a fun way to enjoy an all-time favorite dish.
2 cans (14.5oz each) Del Monte® Blue Lake Cut Green Beans, drained
1 can Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
½ cup milk
1 ½ cups shredded Cheddar cheese
1 can (2.8 ounces) French’s® Crispy Fried Onions (about 1 1/3 cups)
2 packages (about 16 ounces each) refrigerated jumbo buttermilk biscuit dough (16 biscuits)
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.