Individual Green Bean Casserole
This recipe make 12 individual servings in either 2 - 6 C Muffin Tins or 1 - 12 C Muffin Tin. You can also make it in a Popover Tin, just add a bit more of the Crust to fill it up the sides.
Make sure the crust cup dough is consistent in thickness. You can blind bake the Cups for 10 - 15 minutes to make sure they're done and crispy. I recommend this.
This makes a lot of filling so I just Spoon the extra into a small Casserole Dish, top it with additional Crushed Ritz Crackers and Bake at 350 degrees for 30 minutes.
Here's what you'll need:
1 - 12 C Muffin Tin sprayed with a Vegetable Cooking Spray.
A Food Processor
Preheat the Oven to 350 degrees.
2 Sleeves of Ritz Crackers (set aside 6 Crackers)
5 C Condensed Cream of Mushroom Soup
2 C French Fried Onions, divided.
4 C Chopped Green Beans (Fresh or Frozen, thawed) Do not use Canned Green Beans.
1 1/2 C Shredded Sharp Cheddar Cheese
1 C Whole Milk
Pepper to taste.
In a Food Processor:
All of the Crackers (Except the 6 Reserved)
1 C Fried Onions (Reserve the other Cup)
Pulse until it forms fine Crumbs.
Add:
1 C of the Condensed Soup.
Pulse until well combined.
It should have a Pliable consistency. (if too wet, add a small amount of crushed crackers.)
Put a Spoonful of the mixture into each Cup of the Muffin Tin.
Press and Mold it on the bottom and up the sides to form a Cup.
In a Large Mixing Bowl:
Green Beans
Cheese
Milk
Remaining Condensed Soup
Remaining Fried Onions
Pepper to taste.
Mix well by hand.
Spoon the mixture evenly into the Cups.
Crush the remaining Reserved Crackers.
Top each Cup evenly with Crushed Crackers.
Bake 15 - 20 minutes, until Golden Brown.
Enjoy!
Peace in the Kitchen!
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| Baked! |
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| This is the Iconic All American Green Bean Casserole Baked in a 9" X 13" Pan. We all know it, we all grew up eating it at every Thanksgiving Dinner. Now we can enjoy it in Individual Servings! |
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| Chopped Fresh Green Beans, no other will do! |
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| This mixture has the texture of dough. I divided it into 12 balls , flattened them into a disc and used a Muddler to form the cups. |
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| Cups are filled and topped with additional crushed Ritz Crackers. |
Here's what you'll need:
1 - 12 C Muffin Tin sprayed with a Vegetable Cooking Spray.
A Food Processor
Preheat the Oven to 350 degrees.
2 Sleeves of Ritz Crackers (set aside 6 Crackers)
5 C Condensed Cream of Mushroom Soup
2 C French Fried Onions, divided.
4 C Chopped Green Beans (Fresh or Frozen, thawed) Do not use Canned Green Beans.
1 1/2 C Shredded Sharp Cheddar Cheese
1 C Whole Milk
Pepper to taste.
In a Food Processor:
All of the Crackers (Except the 6 Reserved)
1 C Fried Onions (Reserve the other Cup)
Pulse until it forms fine Crumbs.
Add:
1 C of the Condensed Soup.
Pulse until well combined.
It should have a Pliable consistency. (if too wet, add a small amount of crushed crackers.)
Put a Spoonful of the mixture into each Cup of the Muffin Tin.
Press and Mold it on the bottom and up the sides to form a Cup.
In a Large Mixing Bowl:
Green Beans
Cheese
Milk
Remaining Condensed Soup
Remaining Fried Onions
Pepper to taste.
Mix well by hand.
Spoon the mixture evenly into the Cups.
Crush the remaining Reserved Crackers.
Top each Cup evenly with Crushed Crackers.
Bake 15 - 20 minutes, until Golden Brown.
Enjoy!
Peace in the Kitchen!
Absolutely LOVE this recipe! It has always been nearly impossible to get my kids to eat green beans. In tbe last 20 years, I have tried a ton of ways to cook them. But, kids always say, "No thank you." However, then I found this recipe. When I served them, my kids look at me with a face that is silently say, "Really mom, again?!" We have a rule in our home. If a new dish is put on the dinner table, everyone must at least try the new dish. Well, last year when I put the cups on the table, my kids gave me that, "Really mom, again with the green beans?" However, they had one bite, then a second bite, and the next thing I know they are all grabbed another cup! These were such a sucess, that I experimented, and replaced the gree beans with such veggies like spinach, asparagus, Brussel sprouts, and peas. You have to give this recipe a try!
ReplyDeleteSo glad they embraced it. It was a success with our family too.
ReplyDelete