Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
bag (12 oz) frozen cut green beans
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 425°F. Spray 14 mini muffin cups with cooking spray.
Microwave frozen green beans as directed on bag for maximum time; drain. 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.
Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 14 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently and pinching dough to form cup. Prick bottom and sides of each with fork. Evenly spoon green bean mixture into pie crusts.
Bake 10 to 12 minutes or until light golden brown. Sprinkle with remaining French-fried onions. Heat reserved soup; serve with casserole minis.
