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Need a last minute dish for the holiday? We have an easy, quick meal for Thanksgiving dinner. Green bean casserole cups are done in only 30 minutes!

2 (8 oz.) cans seamless crescent dinner rolls
1 (10 oz.) can condensed cream of mushroom soup
1/2 cup milk
1 tsp. Worcestershire sauce
1/4 tsp. freshly ground black pepper
2 (15 oz.) cans green beans, drained
1 cup shredded Cheddar cheese, divided
1 1/2 cups French-fried onions, divided

Preheat oven to 375°.

Lightly spray muffin tin with cooking spray. Unroll dough to make 2 large rectangles. Cut each rectangle into 8 equal squares. Line each muffin cup

Stir together mushroom soup, milk, Worcestershire sauce and pepper in a large bowl until smooth. Add green beans, 1/2 cup cheese and 1 cup onions; gently stir until combined. Divide mixture evenly among cups.

Bake for 12 to 15 minutes. Remove from oven. Divide remaining cheese and onions evenly on top of cups.

Bake for 5 more minutes. Remove from oven and let cool for 5 minutes.

Be sure to watch Great Groceries on 21 WFMJ every Tuesday and Thursday during the 6am hour and Wednesdays at Noon!