- 1 (15-ounce, 426-g) can refrigerated biscuits
- 1 (12-ounce, 340-g) can green beans, drained
- ½ can (5.25 ounces, 149g) cream of mushroom soup
- ¼ cup (60ml) milk
- ¼ cup (14g) canned french fried onions
Prep Time: 15 minutes
Makes 8 mini casseroles
Preheat oven to 375°F. Spray 8 regular size muffin cups with cooking spray. Roll each biscuit into a ball and press one ball into each muffin cup, pressing the dough up onto the sides. Mix green beans, mushroom soup, and milk in a medium bowl and spoon evenly into muffin tins. Top with french fried onions and bake for 10–12 minutes, until biscuits are golden brown. Using a knife or mini metal spatula, transfer the mini casseroles to a platter and serve immediately.
Excerpted from Super Quick Muffin Tin Meals by Melanie LaDue. Race Point Publishing, 2015.