Mini Green Bean Casserole Pies

Mini Green Bean Casserole Pies tuck everything you love about the classic side dish into a flaky, handheld bite. They’re a fun, playful way to bring something familiar – yet a little unexpected – to your holiday table.

This is what happens when a baker gets to plan Thanksgiving dinner: everything ends up in or baked into But this year, it’s Friendsgiving, and I wanted something fun, playful, and easy to eat while mixing and mingling. These mini pies are just that – the cutest version of green bean casserole as finger food. They’re perfectly portioned, golden on the outside, creamy in the center, and topped with crispy French fried onions for that nostalgic crunch.

Now, I’ve made green bean casserole entirely from scratch plenty of times. And you can use homemade in this recipe if you like. (The recipe I keep on hand is from The NYT, .) But this recipe isn’t that. This one harks back to its origins from 1955, developed by a home economics teacher for a quick side dish called “Green Bean Bake”. We know it now as the Thanksgiving side dish staple, Green Bean Casserole.

Make the Pie Shells

I’ve written this recipe for the easiest version with refrigerated pie crusts. But feel free to use your favorite scratch-made pie crust recipe (see the recipe notes for my dough recipe). Roll out the pie crusts on a lightly floured surface to about 1/4-inch thick. Cut twelve 5-inch circles (a small dessert plate works perfectly). Gather the scraps and re-roll if needed for all 12 crusts. Then, press each circle into a muffin tin cup, tucking and crimping the edges.

Add Pie Weights

To keep your crusts from puffing up, line each with a cupcake liner and fill with pie weights or dry rice. (If you use rice, you can save and reuse it again next time – it won’t go to waste.)

This step, called blind baking, helps your crusts hold their shape and ensures they stay crisp once the filling goes in.

Bake Until Golden Brown

Place the muffin tin in the preheated oven and bake for about 15 minutes, or until the crusts are lightly golden around the edges. If your crusts still look pale, pop them back in for another 2–3 minutes – color equals flavor!

Let them cool for about 10 minutes, then carefully lift out the cupcake liners and remove the pie weights. Your crusts should look perfectly baked and ready for filling.

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Make the Green Bean Casserole Filling

In a large mixing bowl, combine French cut green beans (canned, drained), condensed cream of mushroom soup, and French fried onions. French cut green beans are best for these pies, because they’re sliced lengthwise (julienned). The thin slices pack neatly into the crusts.

Season with salt and pepper to taste. And yes, you can actually taste it at this point – everything here is pre-cooked or canned, so it’s safe to sample. (My pet peeve is when a recipe says “season to taste” and it’s raw chicken!) Stir until everything’s well combined.

Fill the Pie Crusts

Sprinkle a teaspoon of Parmesan cheese in the bottom of each crust. This forms a cheesy barrier that helps keep the bottom of the crust dry (it tastes good, too!). Spoon the green bean casserole into the crusts. Finish with a sprinkle of the remaining Parmesan cheese and a few French fried onions for that essential crispy topping.

Bake for a Second Time

Return the filled pies to the oven and bake for another 15 minutes, or until the filling is hot and bubbly and the onions are golden brown.

Make Ahead

These Mini Green Bean Casserole Pies are perfect for planning ahead. You can:

• Blind bake the crusts 1-2 days in advance – just store them at room temperature in an airtight container.
• Mix the filling and keep it refrigerated (covered) up to 24 hours ahead.
• Assemble and bake just before serving for the freshest taste.

If you need to reheat them, place them in a 350°F oven for about 10 minutes and they’ll crisp right back up.

These Mini Green Bean Casserole Pies are proof that good things come in small packages. And let’s face it – regular green bean casserole isn’t winning any beauty contests. These are much cuter! They’re nostalgic, portable, and irresistibly flaky. They’re an easy fix for our casual Friendsgiving. I can’t wait to share them with my friends.

Source: http://feeds.feedburner.com/SprinkleBakes