So as you've probably noticed I'm on a "mini" everything kick. I just think individual portions are super cute and cleaner to eat and everyone gets the same portions so no fighting. Thanksgiving this year was no exception, from individual cornish hens, to mini cheesecakes and these amazing little mini green bean casseroles, which were a hit!
What you need:
1 lb fresh green beans (you could use canned but it'll be a mushier consistency)
1 large onion, chopped
2 cloves garlic, minced
1 cup French's Fried Onions
3/4 cup cream of mushroom soup
1/4 cup cream or milk
1/4 cup of chicken broth or water
Packaged pie crust
1/2 cup Parmesan cheese
Oil
Salt and pepper to taste
What to do:
Cut the ends of the green beans and cut into 3rds or 1-2 inch pieces. Rinse the beans.
Place 1 inch of water in a medium pot and set a steamer basket insert inside. Place the beans on the basket and steam the beans until they are tender but still slightly crispy (approximately 10 minutes). Once they are done remove from the pot and set aside. If you do not have a steamer basket you can boil the beans in water or broth and then drain them using a colander.
In the meantime in a large skillet heat the oil on medium heat and add the onions, cook for approximately 5 minutes. Add the garlic and cook for an additional 2 minutes (garlic can burn easily so make sure you watch it).
Add the steamed green beans, cream of mushroom soup, cream and broth. I find that if you only use the condensed soup it is to gooey and thick, adding the cream and broth (or milk and water) really balances everything out. Let it all simmer for 5 minutes.
Add the fried onions, season with salt and pepper and remove from heatand set aside.
Preheat oven to 350 F.
Unroll the pie dough, I buy the Pillsbury pie dough found in the refrigerated section of the grocery store, along with the cookies. This is not puff pastry, it is pie dough, make sure to double check, it's easy to get them mixed up.
Use a knife to cut the dough into six pieces. The dough is very soft and you can add to it while you're working so don't worry about getting them the exact same size. Begin to press your pie dough into the bottom of a muffin pan and continue pressing up the sides almost all the way up the pan. Adding more dough if you need.
Fill each cup with the bean mixture and sprinkle with some of the Parmesan cheese.
Place in the oven and cook for 30-40 minutes or until the pie crust has browned and your mixture is bubbly. Carefully remove from the oven and let sit for 5 minutes before removing the pies from the muffin pan. The pies should slide right out, if you stick a fork or butter knife along the edge, there is no need to grease the pans before hand, if you are using a non-stick pan.
