Green Bean Casserole Cups (Printable Version)
Crispy filo shells filled with creamy green bean and mushroom mixture, topped with crunchy fried onions.
# Ingredients:
→ Shells
01 -
1 (15-count) package mini filo shells, thawed
→ Filling
02 -
1 tablespoon butter
03 -
½ cup finely chopped fresh mushrooms
04 -
1 tablespoon flour
05 -
¾ - 1 cup heavy cream
06 -
1 cup chopped frozen green beans, thawed
07 -
⅛ cup grated Parmesan cheese
08 -
1 pinch onion powder
09 -
Salt and pepper to taste
→ Topping
10 -
¼ cup French fried onions
# Steps:
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.