Green Bean Casserole Cups


  • 1 pound fresh green beans, trimmed and cut into bite-sized pieces
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 2 cans (8 ounces each) crescent rolls
  • 1 container (6 ounces) crispy fried onions


  1. Preheat oven to 375 degrees and grease 16 regular-sized muffin cups.
  2. Boil the green beans in water for about 10 minutes or until fork tender; drain.
  3. In a medium bowl, combine the soup, milk and cheese, and mix well.
  4. Fold in the cooked and drained green beans and stir until fully incorporated.
  5. Unroll both cans of crescent roll dough onto a flat surface.
  6. Pinch the seams and perforations of the crescent dough together to make four large rectangles.
  7. Cut each rectangle of dough into eight equal squares.
  8. Line each muffin cup by pressing one dough square into bottom and up the sides of the cup.
  9. Spoon the green bean casserole filling into each cup, filling them to the top.
  10. Bake in the preheated oven for about 15 minutes.
  11. Remove the cups from the oven and top each one with crispy fried onions.
  12. Return the cups to the oven and bake an additional 5 minutes until the dough is golden brown.
  13. Allow the casserole cups to cool slightly before removing from the muffin tin.
  14. Serve warm as an appetizer or alongside your favorite protein.

The original recipe for these delicious green bean casserole cups can be found here.

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