Mini Green Bean Casserole Cups Recipe {So Easy}

If you’re looking for an appetizer or side dish with a fresh twist on a beloved classic, this Mini Green Bean Casserole Cups Recipe {So Easy} is the one! I can’t think of anything better than turning Grandma’s basic casserole into a super chic, individually portioned app to serve at a holiday potluck or a fun Friendsgiving dinner! These mini casseroles are perfect for snacking and bring all those cozy, nostalgic flavors into a fun bite-sized treat. 

**This post may contain affiliate links. The cost to you doesn’t change, but I may make a small commission from items purchased.

Why You’ll Love This Recipe

A classic green bean casserole is one of my favorite holiday recipes, but it’s definitely not my family’s favorite. What makes this recipe great is that the puff pastry gives some added weight and umami for the guys and individual serving sizes for the ladies who like to entertain. This will be on my Friendsgiving menu this year for sure!

How to Make Mini Green Bean Casserole Bites

Equipment:

• 12-count Muffin Pan
• Silicone Baking Cups or Non-stick Cooking Spray (if you use a silicone muffin pan, you can skip the baking cups or spray)
• Collander
• Large Mixing Bowl
• Spatula
• Large Spoon or Ice Cream Scoop

Ingredients:

• 2 14.5 oz. cans of Cut Green Beans (if using fresh green beans, cook them first)
• 1 10.5 oz. can of Cream of Mushroom Soup
• 1 cup Shredded White Cheddar Cheese, plus extra for topping
• 1 cup French Fried Onions, plus extra for topping
• 1 package/sheet Puff Pastry
• 3/4 tsp Salt 
• 1/2 tsp Ground Black Pepper

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Grease a muffin pan or use silicone muffin-pan cups.
3. Open and drain the green beans and put them in a large bowl.
4. Add the cream of mushroom soup, the shredded cheese, the French-fried onions and the salt and pepper. Stir to combine and set aside.
5. Cut the puff pastry sheet into 12 equal squares and place a square in each muffin cup.
6. Using an ice cream scoop or a large spoon, fill the muffin cups with the green bean mixture almost to the top.
7. Add a little extra shredded cheese and crispy fried onions to the top of each cup.
8. Bake the mini green bean casseroles for approximately 25 minutes or until bubbly and the tops are turning golden brown. 

Pro Tips:

#1 Don’t Overfill
These are not like eggs that rise a lot when cooking, so you can fill them close to the top. Fill the muffin cups almost full, but leave about 1/2 to 1/4 of an inch to add the extra cheese and fried onion topping. You want to fill the cup, but you don’t want the mixture to bubble over. 

#2 Use Silicone Muffin Cups or Liners
If you have an old muffin pan and you’re worried about not being able to remove the mini casseroles from the pan, use silicone baking cups. 

#3 Let the Casseroles Cool Before Removing
Letting the casseroles cool for about 10 minutes helps them set so you can pop them out without falling apart. It’s a small step that saves a lot of “oops” moments.

Recipe Riffs & Swaps

Normally, I share several riffs and swaps, but for this recipe, I prefer to stay pretty true to the classic green bean casserole recipe. But a great addition to this recipe is to add some cooked bacon pieces. I mean, bacon does make everything better, am I right?! Using your preferred bacon cooking method, cook up about 1/2 a package of bacon, break it into pieces and add it to the green bean mixture before baking.

Also, if you don’t have puff pastry on hand, crescent roll dough works just fine!

Freezing & Storing Leftovers

Freezing:
After baking, let the bites cool completely, then arrange them in a single layer on a baking sheet to freeze until firm. Transfer to a freezer-safe container or bag and freeze for up to 2 months. Reheat straight from frozen in a cold oven set to 350°F until warmed through and crispy.

Storing:
Store leftover bites in an airtight container in the refrigerator for 3-4 days. To keep the topping crunchy, avoid stacking them while storing. Feel free to top them off with a little more cheese and fried onions when reheating.

How To Reheat

Oven Method: Preheat your oven to 350°F (175°C). Place the bites on a baking sheet lined with parchment paper, and heat for 10-15 minutes until warmed through and the topping is crispy again. If you did not use silicone cups, you might want to return the casseroles to the muffin pan for reheating so they don’t lose their shape.

Air Fryer Method: Preheat the air fryer to 350°F (175°C). Place the bites in the basket, being careful not to overcrowd, and heat for 5-7 minutes. This helps restore crunch to the toppings nicely.

Microwave Method: Arrange the bites on a microwave-safe plate and cover loosely with a microwave-safe cover or a damp paper towel. Heat in 30-second bursts until warm, but expect the puff pastry and toppings to not be quite as crispy.

FAQs

Can I prepare the bites ahead of time and bake later?
You can pre-mix the filling baking, but I don’t recommend assembling the cups in the puff pastry in advance of baking.

Are these bites suitable for kids?
Absolutely. Their fun size and mild flavors make them a great kid-friendly appetizer or snack.

What’s the best way to reheat these without losing crunch?
Oven or air fryer reheating works best to maintain the topping’s crispiness while warming the interior evenly. Add some extra fried onions to the tops for more crunch.

Can I double the recipe for a larger crowd?
Definitely! Just use multiple muffin pans or bake in batches to accommodate more servings.

These mini green bean casserole bites offer a fun way to enjoy a classic Thanksgiving favorite in bite-sized form. They bring together a satisfying mix of crunch from the crispy onions, creaminess from the soup, savory flavor from the beans, and that delicious buttery taste from the puff pastry – the perfect combo! Sometimes, smaller is just better!

Looking for another cozy fall recipe? Try my Easy Cinnamon Apple Bread! You can make it in a regular-sized loaf pan or as mini loaves.

Cheers!

Sharing is caring!