Mini Green Bean Casseroles

It was Thanksgiving 2014. I wanted to impress my then-boyfriend and his family. Green Bean Casserole has always been my favorite Thanksgiving dish, and so I decided to put my own twist on it. Needless to say, everyone was impressed by what I came up with…

Cue the clouds parting to let a sunbeam shine into my kitchen as a heavenly choir begins to sing.
Cue the clouds parting to allow
a sunbeam to shine into my kitchen as
a heavenly choir begins to sing.

These hors d’oeuvres pack one of the best parts of any Thanksgiving feast into a couple of easily held bites. I’ve already spotted Christmas decorations being put out in stores, which is an entirely different topic that exasperates me – (Seriously! Start putting out Halloween stuff at the beginning of October, put out Thanksgiving stuff after Halloween, and put out Christmas stuff after Thanksgiving!) – and green bean casserole doesn’t have to be served exclusively during holidays… so I figure it’s a great time to share my recipe.

If anyone gets famous by cooking this… please credit me. I worked hard on it, and it’s a recipe that I am very proud of. It is an original recipe, and I adapted the filling from the majority of classic green bean casserole recipes. And now, without further ado, I present to you… Taralei’s Mini Green Bean Casseroles!

Mini Green Bean Casseroles
Serves 12
Hors d'oeuvres that pack the awesome flavors of a semi-classic green bean casserole into a few easy-to-hold bites.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 1 14.5oz can French Cut Green Beans, drained
  2. 1 14.5oz can Cut Green Beans, drained
  3. 1 can condensed Cream of Mushroom Soup, undiluted
  4. 1/2 can water chestnuts, drained & chopped
  5. 1/4 cup milk
  6. 1/4 cup slivered almonds
  7. 1 cup French Fried onions
  8. 16 sheets Fillo Dough

  9. 2 (12 cup) Muffin Pans
  10. Large Mixing Bowl
  11. Pastry Brush
  12. Microwave
  1. Preheat oven to 350ºF.
  2. Lightly grease the muffin tins.
  3. To make the cups, layer Fillo dough 4 sheets thick by brushing a thin layer of butter or spraying a thin layer of cooking spray between each sheet. Cut into 4 inch squares, and press these into the muffin cups, making sure not to tear the dough.
  4. Bake for 6 minutes, and let cool slightly.
  5. While baking and cooling the shells, in a large bowl, mix both cans of green beans, soup, water chestnuts, and almonds. Microwave this mixture for 2 minutes.
  6. Fill the partially baked fillo dough shells with the green bean mixture. Top with french fried onions to taste.
  7. Bake for 8 minutes, or until the onions are lightly browned and the green bean mixture is beginning to bubble.
  8. Let cool in muffin pan for 2 minutes, then gently remove the casseroles from the pan, serve warm, and enjoy!
  1. The almonds add some additional flavor, but are not necessary.
  2. The water chestnuts add some extra texture, but are not necessary.
  3. Both are definitely recommended though!
  4. If you aren't serving these immediately, let them cool the rest of the way on a rack.
  5. You can also purchase pre-made fillo dough shells, although they are thicker and more difficult to handle while eating, and will not hold anywhere near as much green bean casserole. The bit of extra time spent making your own shells is worth it!
Taralei Griffin