Individual Green Bean Casseroles
Whether you just LOVE a green bean casserole and you want to make it anytime of the year. If you’re making a feast for your small household, these individual casseroles will serve you well.
Look, I love, and I mean with capital letters, LOVE green bean casserole. It’s probably my favorite dish at Thanksgiving. But I also make it year-round. I love it, did I say that already?
When we have a crowd, I make a huge casserole so everyone gets some. But as we transition to a household of two I know that one of the recipes I want to have on hand is a small, but tasty green bean casserole.
What you need to make these mini casseroles:
- green beans
- cream of mushroom soup
- evaporated milk
- onion powder
- garlic powder
- black pepper
I used canned green beans to make these. If you prefer fresh green beans, you can absolutely swap out the beans for cooked fresh or frozen green beans. I like fresh or frozen green beans. If I have leftover cooked beans, I will use them for this casserole.
Otherwise, it’s just easier to use a can of green beans. As always, use what you love and make adjustments.
Pair this recipe for mini green bean casseroles with a small prime rib, and our small dutch oven loaf. Your holiday meal is just about complete!
Prep Work
You can make this recipe early if you need to get some of the work out of the way. Mix it up through adding adding the beans and stir to combine. Then cover well and refrigerate the mixture up until you’re ready to bake it.
Then add the crispy onions and stir well. Transfer the mixture to two casserole dishes and bake as directed. Top with the remaining crispy onions and bake as directed.
Store leftovers, if you have them, in an airtight container. They’ll keep in the refrigerator for 3 days. Chances are, with this small-batch recipe, you won’t have leftovers.
Mini Green Bean Casseroles
Equipment
- 2 oven-proof small casserole dishes 1 1/2 – 2 cups per dish
Ingredients
- 15 1/2 ounces canned green beans
- 4 ounces canned mushorooms
- 10 1/2 ounces cream of mushroom soup 1 can
- 2/3 cup evaporated milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp Worscershire Sauce
- pinch ground balck pepper
- 1 cup crispy onions
Instructions
- preheat the oven to 350°
- butter casserole dishes, place on baking tray, set aside
- in a mixing bow combine the drained green beans, drained mushrooms, soup, milk, garlic and onion powder, and black pepper
- add 3/4 cup crispy onions and stir to combine
- divide between the two prepared casserole dishes
- bake on the baking tray for 25 minutes or until the casserole is bubbly
- top each dish with half of the remaining crispy onions
- bake again for 5 minutes or until they're done to your liking
- serve
