Mini Green Bean Casseroles

• Produce

  • 2/3 cup French's crispy onions

• Canned Goods

  • 1 (10.5 oz can Campbell's cream of mushroom soup
  • 1/2 cup Swanson's chicken broth

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 (16 oz package Fillo dough, frozen

• Oils & Vinegars

  • 1 Cooking spray, Non-stick

• Other

  • 2 (14.5 oz cans Del monte fresh cut blue lake cut green beans, drained

Found on momlovesbaking.com

Ingredients

• 1 (16 oz) package frozen Fillo dough, thawed
• Non-stick cooking spray (I used olive oil)
• 1 (10.5 oz) can Campbells Cream of Mushroom Soup
• 1/2 cup Swansons Chicken Broth
• 2 (14.5 oz) cans Del Monte Fresh Cut Blue Lake Cut Green Beans, drained
• 2/3 cup French’s Crispy Onions
• 1/4 teaspoon black pepper

Directions

• Preheat oven to 350°F.
• Place one sheet of thawed Fillo dough on a greased cookie sheet. Spray dough with cooking spray. Place another sheet of dough on top. Continue with this pattern until you have 6 sheets of dough. Do not spray the top sheet. Cut into 8 squares with pizza cutter. (My sheets were 9 14, so my squares were actually rectangles and measured about 3.4x4.5 each.) Press each square into a muffin pan cup. Make 24 pastry cups with this method, then bake them for 9-12 minutes or until light golden brown. Do not overbake because they will go back in the oven once they are filled.
• Meanwhile, make the casserole. Place Campbells Cream of Mushroom Soup in an oven safe bowl or dish. Add Swansons Chicken Broth and pepper. Whisk until smooth. Stir in drained beans until completely combined. Bake in oven for 25 minutes. Scoop into pastry cups. Add Frenchs Crispy Onions on top and bake for 5 minutes more. Serve warm.