Ok giving into my naughty Broccolini’s that didn’t sign up for the newsletter and posting these Green Bean Casserole Bites because it’s just too good to be missed. Next time you won’t be so lucky so head to blog and sign up under any blog post! If you’re signed up and didn’t get the email, check your spam 😊 This recipe is the perfect Thanksgiving appetizer or side! So excited for you all to try 🙌🏼
Green Bean Casserole Bites
- 2 8 oz container of crescent rolls
- 1/2 lb fresh green beans
- 1/2 cup baby bella mushrooms finely chopped
- 1/2 white onion diced
- 1 tbsp olive oil
- 2 tsp arrowroot starch or tapioca flour
- 3 tbsp half and half
- 1/4 cup sharp cheddar cheese plus a little more to top the bites
- French fried onions
- 1/2 tsp salt and pepper
Rinse green beans, chop ends off and cut in half. Bring about 4 cups of water to a boil, & boil green beans for 5 minutes. Drain and sit aside.
Over medium heat, begin sautéing the mushrooms and onion in the olive oil in a large skillet. Sauté for about 6-7 minutes or until onions are translucent.
Stir in half and half, cheddar cheese, salt and pepper, and arrowroot or tapioca flour.
Once mixture is combined and thickened, add your green beans. Let simmer for about 10 more minutes stirring occasionally.
Let cool and place in the fridge.
Preheat oven to the heat specified on the crescent roll container and grease a muffin tin.
Unroll the crescent roll dough and pinch the perforations form one large rectangle. Cut the dough with a pizza slicer to form 8 squares. Place each square to line the muffin tin.
Add in a small scoop of green bean mixture, top with cheddar cheese and French fried onions and bake until the sides are golden brown. Mine took about 5-7 minutes OVER the time it said on the package. Let them cool, pop them out and enjoy!