Mini Green Bean Casseroles

• Course Appetizer, Snack
• Cuisine American, Kid Friendly, Party Food

Prep time

Cook time

Servings

Ingredients

• 1 Container Pillsbury Gluten-Free Pie and Pastry Dough
• 12 Ounces green beans frozen, cut
• 18 Ounces Creamy Mushroom Soup
• Salt and Pepper to taste
• 2 Tablespoons Almonds sliced, optional

Instructions

1. Heat oven to 425°F. Lightly grease 18 regular-size muffin cups.
2. Knead dough until softened and no longer crumbly.
3. Divide dough into 18 equal portions, and press in bottoms and up sides of muffin cups.
4. Microwave frozen green beans as directed on bag for maximum time; drain.
5. Set aside generous 1/2 cup of the soup.
6. In 2-quart saucepan, mix green beans, remaining soup, and the salt and pepper; heat to boiling over medium heat.
7. Divide mixture evenly among crust-lined cups; top with almonds.
8. Bake 14 to 17 minutes or until filling is bubbly and crust is golden brown.
9. Cool 5 minutes; carefully run knife around edges, and remove from pan to cooling rack.
10. Heat reserved soup; drizzle on tops of mini casseroles.