Introduction

These Green Bean Casserole Cups are a fun and delicious twist on a classic holiday favorite. Perfectly portioned and easy to serve, they combine creamy green bean filling with crispy crescent roll shells for a comforting, cheesy treat.

The image shows five small tartlets placed on a wooden board next to a white plate stacked with more tartlets. Each tartlet has three layers: a light golden-brown, flaky pastry shell forming the base and sides, a creamy pale green sauce filling the bottom inside, with bright green asparagus pieces resting on top of the sauce, and a final topping of thin, crispy golden-brown fried onions arranged in small piles. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (14.5-ounce) can organic cut green beans
2 (10.5-ounce) cans condensed cream of mushroom soup
½ cup milk
2 cups shredded cheddar cheese, divided
2 cups fried onions, divided
1½ teaspoons garlic powder
2 packages crescent rolls

Instructions

Step 1: In a large bowl, combine the green beans, condensed cream of mushroom soup, milk, 1 cup of shredded cheddar cheese, 1 cup of fried onions, and garlic powder. Mix thoroughly. You can make this filling up to 2 days in advance and store it refrigerated.
Step 2: Preheat your oven to 375°F (190°C). Grease two muffin tins to prepare for baking 16 individual cups.
Step 3: Unroll the crescent dough and pinch together 2 triangles to form a square. Repeat to create 8 squares from each package, for a total of 16 squares.
Step 4: Gently place each dough square into the greased muffin tin cups to form a shell. Fill each dough cup with the prepared green bean filling.
Step 5: Top each cup with the remaining 1 cup of shredded cheddar cheese and 1 cup of fried onions.
Step 6: Bake the casserole cups in the preheated oven for 12-15 minutes, until the crescent dough is golden brown and cooked through, and the filling is bubbly.

Tips & Variations

For extra flavor, add a dash of black pepper or a bit of chopped fresh thyme to the filling mixture.
Use gluten-free crescent rolls if you prefer a gluten-free version.
Swap out cheddar cheese for Gruyère or mozzarella for a different cheese twist.
Prepare the filling a day ahead to save time on the day you bake.

Storage

Store leftover casserole cups in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 8-10 minutes until heated through and the crust is crisp again.

How to Serve

The image shows a close-up of a black muffin tray with several pastry cups filled with a creamy mixture. Each pastry cup has a light golden yellow color and is shaped with five pointed edges that slightly flare outwards. Inside each cup is a thick, creamy filling with a pale yellow base mixed with green vegetable bits, giving a textured and chunky look. The tray has droplets of water on its surface, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh green beans instead of canned?

Yes, you can steam or blanch fresh green beans until tender before mixing them into the filling. This will give a fresher taste but may slightly alter the texture.

Can I make these casserole cups vegan?

To make a vegan version, substitute the cream of mushroom soup with a dairy-free alternative, use a plant-based cheese, and choose vegan crescent roll dough if available.