Green Bean Casserole? There’s an app for that! If you like the traditional green bean casserole normally served at holidays, you will love these little bites of green bean goodness for all your parties. I happen to love the casserole and I make it on occasion. After the holidays were over, I was still craving some and had an idea. Why not pair the ingredients with my leftover pie crust? They came out wonderful and I wanted to share them with you. These are perfect for entertaining, especially during the holidays, since they are bite-sized. So many are watching their figures these days, right? You and your guests can enjoy what they love about the traditional casserole in a much smaller portion! Plus, they make a delicious option for vegetarians.
(Recipe follows photos)
Roll out your refrigerated pie crust dough slightly to thin the dough out. Use a round cutter to make circles approximately 2 1/4″ in diameter. I used a cookie cutter with a scalloped edge.
Tuck the pie crust circles into mini muffin tins that have been sprayed with non-stick cooking spray. Make your filling by first chopping up the green beans into smaller pieces.
Combine all filling ingredients and spoon into pie crust cups, being careful not to overfill them. They should be about level with the top of the pie crust or just a little above it, as shown below.
Bake in a preheated 350 degree oven for 15-17 minutes, or until the crusts are golden in color. Add additional fried onions and bake for up to 5 minutes to toast them.
Let cool slightly, and they should pop right out of the muffin tins. Serve while still warm!
Tools you will need: Mini muffin tin/s, rolling pin, round cookie cutter approx. 2 1/4 inches in diameter, large cutting board or clean, smooth surface, and cooking spray.
Green Bean Casserole Bites
1 package refrigerated pie crusts (14.1 oz.) ~ 2 crusts
2 cans (14.5 oz. each) of cut green beans, DRAINED, or 1 lb. of frozen green beans thawed, or 1 lb. of fresh green beans, cooked until soft
1 can (10 3/4 oz) condensed cream of mushroom soup
Splash of milk ~ about 1/8 cup
Freshly ground black pepper to taste, or about 1/4 tsp.
1 1/3 cup French’s fried onions ~ divided in half
1. Preheat oven to 350 degrees.
2. Spray mini muffin tins with non-stick cooking spray.
3. Roll out first pie crust slightly to thin and smooth out. Cut out as many mini pie crusts as you can and set scraps aside. Roll out second pie crust slightly and cut out more pie crusts. You can stop here, but you will get a lot more appetizers if you roll out the leftover dough. Combine the scraps from both crusts and roll out more dough, trying to make it as thin as the first two crusts. You may need to add just a little flour if your crust sticks to your board. Tuck these mini crusts into your prepared mini muffin tins.
4. Prepare your filling: Drain green beans and chop them up into smaller pieces as in photo above. Add to large bowl. Scoop out cream of mushroom soup and add that to the bowl. Add your splash of milk. (Note: You don’t want to add as much as the original recipe calls for. You don’t want it too wet or the pie crusts will be soggy. I think 1/8 cup is perfect.) Add in the black pepper.
5. Take the fried onions and crush them up. I just use my (clean!) hands, but if you prefer not to, you can put them in a ziploc bag and crush them, or take your rolling pin over them in the bag. Half goes into the filling bowl (2/3 cup). Set aside the other half (2/3 cup).
6. Combine all the ingredients together with a spoon, with the exception of the fried onions that you set aside.
7. With a small spoon, fill the mini pie crusts with the filling. You don’t want them to be overfilled. If you fill to the top of the pie crust edge, you will be fine. (Note: You will have some leftover filling.)
8. Bake in preheated oven (middle rack) at 350 degrees for about 15-17 minutes. You will see the crusts a nice golden color and that’s when you take them out.
9. Using the crushed fried onions that you set aside earlier, sprinkle them on the tops of your mini pies.
10. Put the pans back in the oven for about 5 minutes to crisp up the onion topping until they are golden.
11. Let cool just a couple minutes until you can handle them, and they should pop right out of your muffin tins. If they don’t, just take a butter knife to help them along. Serve while still warm and enjoy!
Note: If you only roll out the 2 crusts and don’t re-roll the scraps, you will get about 24-30 green bean casserole bites. If you keep re-rolling the scraps, you will get up to 44 of them!
You will have leftover filling so you can just put that in a casserole dish, bake it, (don’t forget the onion topping) and then refrigerate or freeze for another time! Waste not, want not!