GREEN BEAN CASSEROLE CUPS — All the flavors of classic green bean casserole served in mini fillo shells. These make a great Thanksgiving appetizer or side dish.
I have a confession to make. I’ve never been a fan of the green bean casserole that’s so popular at Thanksgiving.
But I’ve always wanted to like it, so I’ve spent some time experimenting with variations on the green bean casserole theme and came up with something that I really love–Green Bean Casserole Cups.
These tasty little morsels have all of the flavors of the classic casserole, including a creamy homemade sauce, served up in a tasty, bite-sized fillo shell.
And of course, they’re topped off with some crispy French fried onions! Those are a must in my book.
I really and truly dislike the usual green bean casserole, but I couldn’t stop eating these tasty little bites.
So if you feel like I do about this traditional Thanksgiving side dish, give this version a try! There may just be a green bean casserole lover in you too!
Whether you serve these as an appetizer or a twist on the popular side dish, these Green Bean Casserole Cups are sure to be a hit at your Thanksgiving dinner.
Green Bean Casserole Cups
All the flavors of classic green bean casserole served in mini fillo shells. These make a great Thanksgiving appetizer or side dish.
Ingredients
- 1 (15 count) package frozen mini fillo shells, thawed
- 1 tablespoon butter
- 1/2 cup finely chopped fresh mushrooms
- 1 tablespoon flour
- 3/4-1 cup heavy cream
- 1 cup chopped frozen green beans (thaw before chopping)
- 1/8 cup grated Parmesan cheese
- Pinch of onion powder
- Salt and pepper, to taste
- 1/4 cup French fried onions
Instructions
- Preheat oven to 350 degrees. Arrange mini fillo shells on a baking sheet.
- Melt butter in a skillet over medium heat. Add mushrooms and saute until tender, about 5 minutes. Sprinkle flour over mushrooms and cook and stir for a few minutes more.
- Add 3/4 cup heavy cream to the skillet, stirring until smooth. Stir in chopped green beans. Add Parmesan cheese and stir until melted and smooth.
- If needed, add up to 1/4 cup more cream until sauce reaches desired consistency. Stir in onion powder, and salt and pepper, to taste.
- Spoon a generous tablespoon of the green bean mixture into each fillo shell. Top with French fried onions. Bake for 4-6 minutes, or until onions are golden brown. Serve warm.
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If you love this recipe, you might also like:
Balsamic Garlic Roasted Green Beans and Mushrooms
Balsamic Grilled Mushrooms Kabobs
Creamy Herb Roasted Fingerling Potatoes
Who Dished It Up First: This is an original recipe.
Catherine
These would be perfect for the holiday table. Catherine
Stephanie @ Plain Chicken
Brilliant! Pinned this for my holiday menu.
Lisa Rudolph
Thanks for sharing! This is my perfect solution to the usual casserole, which I’ve never liked to eat or serve, but my son does enjoy. Great idea!!
Elizabeth
Can you make this ahead of time & then heat or reheat before serving?
Danelle
Elizabeth, I think you could make the green bean filling head of time, then warm it up a bit in the microwave, then assemble the cups as directed, adding the French fried onions just before putting the cups in the oven. I think if you assembled the whole dish ahead, the phyllo cups might get soggy.
Melissa
These are the most amazing little things in the world! I made them for Thanksgiving (and practically made a meal out of them) and I am going to make them again for Christmas! I absolutely love this recipe! Everyone RAVED about them! Thanks for the recipe! 🙂
Lindsie
How would I make this without the mushrooms?
B
I recommend making the green bean mixture the traditional way (like on the back of the fried onions container) EXCEPT substitute cream of chicken for the cream of mushroom. It’s still good- we have been making it this way for our mushroom haters in the family! Hope this helps 🙂
Sharon Schroeter
This sounds great! Are the green beans cooked more than the 4-6 minutes in the oven?
Thanks,
Sharon
Danelle
Yes, see step #3 of the recipe instructions.
Sharon Schroeter
Sorry Danielle–guess I need to learn to read 😉
Sharon