Green Bean Casserole Cups (Print Version)
# Ingredients:
01 -
1 (15-count) package mini filo shells, thawed.
02 -
1 tablespoon butter, for sautéing.
03 -
½ cup finely chopped fresh mushrooms, for the filling.
04 -
1 tablespoon flour, for thickening.
05 -
¾ - 1 cup heavy cream, for the sauce.
06 -
1 cup chopped frozen green beans, thawed.
07 -
⅛ cup grated Parmesan cheese, for flavor.
08 -
1 pinch onion powder, for seasoning.
09 -
Salt and pepper to taste.
10 -
¼ cup French fried onions, for topping.
# Instructions:
01 -
Preheat the oven to 350°F. Arrange mini filo shells on a baking sheet.
02 -
Melt butter in a skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes.
03 -
Sprinkle flour over mushrooms and cook for a couple of minutes. Gradually add ¾ cup heavy cream, stirring until smooth.
04 -
Stir in chopped green beans and Parmesan cheese. Cook until the mixture is smooth. Add more cream (up to ¼ cup) if needed for desired consistency.
05 -
Stir in onion powder, salt, and pepper to taste.
06 -
Spoon a generous tablespoon of the green bean mixture into each filo shell. Top with French fried onions.
07 -
Bake for 4-6 minutes, until the onions are golden brown. Serve warm.
# Notes:
01 -
A creative and fun appetizer, perfect for Thanksgiving or holiday gatherings.
02 -
The crispy filo shells provide a great contrast to the creamy green bean filling.
03 -
Easily customizable—try adding a touch of garlic powder or swapping Parmesan for Gruyere.