GREEN BEAN CASSEROLE CRESCENT CUPS RECIPE - PILLSBURY.COM
This personal-size twist on green bean casserole is a no-mess way to serve everyone's favorite Thanksgiving side.
Provided by Shawn Syphus
Total Time 30 minutes
Prep Time 10 minutes
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Lightly spray 16 regular-size muffin cups with cooking spray.
- 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.
- In large bowl, stir together soup, milk, Worcestershire sauce and dash ground black pepper with whisk until smooth. Add drained green beans, 1/2 cup of the cheese and 2/3 cup of the onions; gently stir until combined. Divide mixture evenly among dough-lined cups.
- Bake 12 to 15 minutes. Remove from oven. Divide remaining cheese and onions evenly onto tops of cups. Return to oven; bake 5 minutes longer or until onions and cups are golden brown. Cool in pans 5 minutes. Remove from cups; serve warm.
Nutrition Facts : Calories 190 , CarbohydrateContent 17 g, CholesterolContent 10 mg, FatContent 2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 510 mg, SugarContent 4 g, TransFatContent 1 g
CLASSIC GREEN BEAN CASSEROLE RECIPE - FOOD NETWORK
Provided by Food Network Kitchen
Categories side-dish
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the topping: Separate the onion strips and soak in the buttermilk at least 10 minutes. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F. Combine the flour, panko, parsley and 1 teaspoon salt in a medium bowl. Working in batches, remove the onion strips from the buttermilk, dip in the flour mixture and fry until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate; season with salt.
- Make the casserole: Bring a large pot of salted water to a boil. Add the green beans; cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels.
- Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until lightly browned and tender, about 7 minutes. Add the garlic and thyme; cook 1 minute. Add the flour and stir to coat, 1 minute.
- Whisk in the half-and-half, chicken broth, cayenne and 1/2 teaspoon salt. Bring to a simmer and cook, whisking occasionally, until slightly thickened, about 5 minutes. Stir in the parmesan and green beans. Transfer to a 3-quart baking dish. (You can refrigerate the casserole, covered, for up to 4 hours; keep the topping at room temperature.)
- Bake the casserole until bubbling, about 15 minutes. Stir, then sprinkle with the topping; bake until warmed through, 5 more minutes.
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GREEN BEAN CASSEROLE CRESCENT CUPS RECIPE - PILLSBURY.COM
This personal-size twist on green bean casserole is a no-mess way to serve everyone's favorite Thanksgiving side.
From pillsbury.com
Reviews 5
Total Time 30 minutes
Calories 190 per serving
From pillsbury.com
Reviews 5
Total Time 30 minutes
Calories 190 per serving
- Bake 12 to 15 minutes. Remove from oven. Divide remaining cheese and onions evenly onto tops of cups. Return to oven; bake 5 minutes longer or until onions and cups are golden brown. Cool in pans 5 minutes. Remove from cups; serve warm.
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