This recipe is similar to our Weight Watchers Green Bean Casserole, but it is made in a muffin for a unique take on an old classic. We do not consider this a Weight Watchers recipe, so if you are counting points you will want to make sure you are within your meal plan goals if you choose this recipe.
In honor of National Bean Day we have an awesome Green Bean Casserole Biscuits recipe for you. A grab and go type recipe that can be used for so many occasions. It is easy to make and the flavors will bring comfort like you are at grandma’s house.
Yields: 16
Ingredients
- 1 (8 count) can Pillsbury Grands buttermilk biscuits
- 2 (14.5 oz) cans Del Monte savory green beans with mushrooms (or just regular green beans), drained
- 1 can cream of mushroom condensed soup
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups shredded cheddar cheese, divided
- 1 1/4 cups French’s crispy fried onions, divided
- Salt and pepper, to taste
Instructions
1. Preheat oven to 375°. Spray 16 muffin tins with a nonstick coating spray.
2. Remove the biscuits from the can and separate each biscuit in half. (Just separate them between the layers).
3. Place each piece in a muffin cup and press down on the bottom and up the sides to form a “cup.”
4. In a large mixing bowl, add the green beans, soup, 3/4 cup of the crispy fried onions and 1 cup of the shredded cheese.
5. Mix well to incorporate all of the ingredients.
6. Spoon the green bean mixture into the muffin cups, filling up to the top of the biscuit dough.
7. Bake for 20 minutes or until the biscuits are a light golden brown.
8. Remove the muffin pans from the oven and sprinkle with the remaining shredded cheese and crispy fried onions. Add a sprinkling of pepper on top.
9. Bake for an additional 3-4 minutes or until the cheese is melted.
Green Bean Casserole Muffins
A fun take on a classic side dish! These Green Bean Casserole Muffins are a great accent to any holiday meal.
Ingredients
- 1 (8 count) can Pillsbury Grands buttermilk biscuits
- 2 (14.5 oz) cans Del Monte savory green beans with mushrooms (or just regular green beans), drained
- 1 can cream of mushroom condensed soup
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups shredded cheddar cheese, divided
- 1 1/4 cups French's crispy fried onions, divided
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°. Spray 16 muffin tins with a nonstick coating spray.
- Remove the biscuits from the can and separate each biscuit in half. (Just separate them between the layers).
- Place each piece in a muffin cup and press down on the bottom and up the sides to form a "cup."
- In a large mixing bowl, add the green beans, soup, 3/4 cup of the crispy fried onions and 1 cup of the shredded cheese.
- Mix well to incorporate all of the ingredients.
- Spoon the green bean mixture into the muffin cups, filling up to the top of the biscuit dough.
- Bake for 20 minutes or until the biscuits are a light golden brown.
- Remove the muffin pans from the oven and sprinkle with the remaining shredded cheese and crispy fried onions then add a sprinkling of pepper on top.
- Bake for an additional 3-4 minutes or until the cheese is melted.
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