Bean Casserole Cups (Print Version)
Crispy filo shells, creamy beans, and crunchy toppings create a fun snack spin on holiday classics. Easy to serve and delicious for all.
# Ingredients:
01 -
Thawed package of 15 mini filo shells.
02 -
1 tablespoon butter for cooking.
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Half a cup of finely chopped fresh mushrooms for filling.
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1 tablespoon flour to thicken it up.
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Around ¾ to 1 cup heavy cream to make the sauce.
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1 cup thawed green beans chopped into small bits.
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⅛ cup Parmesan cheese, grated, for flavor.
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A pinch of onion powder for seasoning.
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Salt and black pepper as needed.
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¼ cup French fried onions for a crispy topping.
# Directions:
01 -
Turn the oven on to 350°F. Line up the filo shells on a baking sheet.
02 -
Heat a skillet on medium and melt the butter. Toss in the mushrooms and stir until they soften—this takes about 5 minutes.
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Dust the flour over the mushrooms and stir for a minute or two. Slowly pour in ¾ cup cream while mixing until smooth.
04 -
Mix the green bean pieces and Parmesan into the skillet. Let it cook until creamy, adding a bit more cream (up to ¼ cup) if needed to get the right thickness.
05 -
Sprinkle in onion powder, along with some salt and pepper to taste.
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Scoop a heaping tablespoon of the green bean mixture into each filo cup. Sprinkle French fried onions on top.
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Pop them in the oven for 4-6 minutes until the onions turn golden. Serve while they’re still warm.
# Notes:
01 -
These are a fun and flavorful snack, great for Thanksgiving or any festive gathering.
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The crunchy filo shells contrast perfectly with the creamy, veggie-packed filling.
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You can easily tweak the recipe—try garlic powder or swap out Parmesan for Gruyere cheese.