Love green bean casserole but want something fun and party-friendly? These mini green bean casserole bites have creamy green beans, crispy onions, and cozy flavor in every golden little cup.
One bowl, under 30 minutes, and perfect as a side or handheld snack.
Why I Love This Recipe
This one hits the sweet spot of nostalgic and new. I first made these for a Friendsgiving when I didn’t want to bring a full pan of green bean casserole. Everyone was obsessed—and I mean obsessed. Since then, they’ve become my go-to for holidays, potlucks, and football Sundays.
- Easy to make in one bowl
- Bakes in under 25 minutes
- No slicing or scooping—just pick up and eat
- Tastes just like the classic casserole
- Great for freezing and reheating
What You’ll Need
- 1 ½ cups cooked green beans, chopped
- 1 cup cream of mushroom soup
- ½ cup shredded sharp cheddar cheese
- ¼ cup sour cream
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ cup cooked diced onion
- 1 can refrigerated crescent dough (8 oz)
- 1 cup crispy fried onions, divided
- Cooking spray
Pro Tips
- Let the crescent dough come to room temp for 10 minutes—it’s easier to press into the muffin pan.
- Lightly spray the muffin tin with cooking spray so the bites pop right out.
- Don’t overfill the cups—the filling will bubble over.
- You can prep the filling ahead and refrigerate it for up to 24 hours.
- Add a pinch of cayenne for a little kick if you like heat.
Tools Required
- Muffin tin (12-count)
- Mixing bowl
- Spoon or silicone spatula
- Nonstick cooking spray
- Oven
Substitutions and Variations
- Swap cream of mushroom for cream of chicken if preferred
- Use fresh sautéed mushrooms instead of canned soup for a homemade twist
- Add chopped cooked bacon for smoky flavor
- Sub Greek yogurt for sour cream if needed
- Use store-bought pie crust instead of crescent dough (cut into circles)
Make Ahead Tips
- The filling can be made 1–2 days ahead and stored in the fridge.
- Assemble the bites (without baking) and refrigerate for up to 6 hours before baking.
- Baked bites can be frozen and reheated in the oven at 350°F for 8–10 minutes.
Recipe
Makes: 12 mini bites
Total Time: 35 minutes (10 min prep, 25 min bake)
Step 1: Prep the filling
In a mixing bowl, combine 1 ½ cups chopped cooked green beans, 1 cup cream of mushroom soup, ½ cup shredded sharp cheddar cheese, ¼ cup sour cream, ½ tsp garlic powder, ¼ tsp black pepper, ¼ cup cooked diced onion, and ½ cup crispy fried onions. Stir until well mixed.
Step 2: Press crescent dough into muffin tin
Unroll the crescent dough and separate into triangles. Cut each triangle in half and gently press each piece into a greased muffin cup, covering the bottom and sides.
Step 3: Spoon in filling
Spoon about 1 tablespoon of the green bean mixture into each crescent-lined muffin cup.
Step 4: Bake
Bake in a preheated oven at 375°F for 20–25 minutes, or until the crescent dough is golden brown and the filling is bubbly.
Step 5: Top with crispy onions
Remove from oven and immediately top each bite with the remaining ½ cup of crispy fried onions. Let cool for 5 minutes before serving.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in the oven at 350°F for 8–10 minutes to keep them crispy
- Freeze fully baked bites in a single layer, then transfer to a freezer bag. Freeze up to 2 months.
Why This Recipe Works (Quick Science)
Crescent dough is rich in fat, so it crisps up beautifully while staying soft inside. The creamy filling is stabilized by the condensed soup and sour cream, which hold up well when baked. And topping with crispy onions after baking keeps them crunchy instead of soggy.
Common Mistakes
- Overfilling the cups – This makes a mess. Stick to about 1 tablespoon per cup.
- Undercooking the dough – Make sure it’s golden brown before pulling out.
- Skipping the nonstick spray – The bites will stick without it.
- Not letting them cool – They hold together better after a 5-minute rest.
What to Serve With
- Roasted turkey or chicken
- Mashed potatoes and gravy
- Cranberry sauce
- Fresh green salad with vinaigrette
- Rolls or cornbread
FAQ
Can I make this without mushroom soup?
Yes! Try cream of chicken or a homemade white sauce with mushrooms.
Can I make it vegetarian?
Absolutely—just make sure your soup is vegetarian-friendly.
Can I make it gluten-free?
Use gluten-free crescent dough and crispy onions.
Can I use frozen green beans?
Yes—just cook and chop them before mixing in.
Final Thoughts
These mini green bean casserole bites are the perfect twist on a classic. They’re easy, crowd-pleasing, and way more fun than a big casserole dish. If you make them, I’d love to hear how it went—drop a comment below with your experience or any questions.