Ingredients
1
bag (12 oz) frozen cut green beans
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
1
can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1 1/2
cups French-fried onions
Salt and pepper, as desired
Preparation
Heat oven to 375°F. Spray 16 regular-size muffin cups with cooking spray.
Microwave frozen green beans as directed on bag for maximum time; drain.
Meanwhile, separate each biscuit into 2 layers. Press biscuit layers in bottoms and up sides of muffin cups.
Set aside generous 1/2 cup of the soup. In large bowl, mix green beans, remaining soup, 2/3 cup of the French-fried onions, and the salt and pepper. Evenly spoon green bean mixture into biscuit cups.
Bake 20 to 22 minutes or until biscuits are golden brown. Cool 5 minutes; remove from pan. Sprinkle with remaining French-fried onions. Heat reserved soup; serve with casserole minis.
