Green Bean Casserole Crescent Cups

• Produce

  • 2 cans (15 oz each green beans
  • 1 1/2 cups French fried onions

• Canned Goods

  • 1 can Cream of mushroom soup, condensed

• Condiments

  • 1 tsp Worcestershire sauce

• Bread & Baked Goods

  • 2 cans Pillsbury (8 oz each pillsbury refrigerated crescent dinner rolls, refrigerated

• Dairy

  • 1 cup Cheddar cheese
  • 1/2 cup Milk

Found on pillsbury.com

Description

Ingredients

• 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
• 1 can (10 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1 teaspoon Worcestershire Sauce
• 2 cans (15 oz each) green beans, drained
• 1 cup shredded Cheddar cheese (4 oz)
• 1 1/2 cups French-fried onions

Directions

• 1 Heat oven to 375°F. Lightly spray 16 regular-size muffin cups with cooking spray.
• 2 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.
• 3 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.
• 4 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