Green Bean Casserole Bites Turn Thanksgiving Bite-Sized

Alejandro Valdes Lora
·2 min read

Yields: 48

Prep Time: 20 mins

Total Time: 1 hour 30 mins

Ingredients

  • Kosher salt

  • 8 oz.

    green beans, trimmed

  • 4 oz.

    cremini mushrooms, rinsed

  • 5 tbsp.

    unsalted butter, divided

  • 1

    yellow onion, thinly sliced

  • 3

    cloves garlic, finely chopped

  • 1/4 c.

    (30 g.) all-purpose flour, plus more for dusting

  • 1 1/2 c.

    whole milk

  • Freshly ground black pepper

  • Cooking spray

  • 2

    (8-oz.) cans crescent rolls

  • 1 c.

    store-bought or homemade crispy fried onions

Directions

  1. Fill a medium pot with water; generously season with salt and bring to a boil. Fill a medium bowl with ice water. Cook beans in boiling water, stirring occasionally, until bright green, 2 to 3 minutes. Immediately transfer to ice bath. Let cool slightly.

  2. Transfer beans to a food processor. Pulse until beans are coarsely chopped, about 5 pulses (there will be parts that are more finely chopped than others). Transfer to a large bowl.

  3. In food processor, process mushrooms until very finely chopped (do not overprocess). Set aside in food processor.

  4. In a medium skillet over medium heat, melt 2 Tbsp. butter. Add onions; season with salt and cook, stirring occasionally, until wilted and slightly caramelized, about 15 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add mushrooms and cook, stirring occasionally, until browned and very softened, about 10 minutes. Transfer to bowl with green beans.

  5. In same skillet, cook flour and remaining 3 Tbsp. butter, whisking constantly, until toasty smelling, about 1 minute. Add milk and vigorously whisk until boiling and thickened, about 5 minutes; season with salt and pepper. Pour sauce into bowl with green beans. Cover with plastic wrap and refrigerate until cooled, about 20 minutes.

  6. Arrange a rack in center of oven; preheat to 375°. Grease 2 mini 24-cup muffin tins with cooking spray. On a lightly floured surface, unroll one can of crescent roll dough. Pinch edges together to form a rectangle. Roll to a 15" x 12" rectangle, then cut into 24 pieces. Arrange in prepared tin. Repeat with remaining crescent roll dough.

  7. Bake dough until golden brown and puffed, about 5 minutes. Scoop 1 Tbsp. green bean mixture into each cup. Top with fried onions. Continue to bake casserole bites until filling is warmed through and onions are slightly darkened and fragrant, about 8 minutes more.

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