Mini Green Bean Casserole Bites with Crème Fraîche
Servings:
30 bites
prep time:
15 mins
cook time:
15 mins
Total time:
30 mins
Ingredients
-
2 packages phyllo pastry shells, at room temperature
-
2 ½ cups fresh green beans, cut into 1-inch pieces
-
1 can condensed cream of mushroom soup
-
Vermont Creamery Crème Fraîche
½ cup
-
¼ cup milk
-
salt and pepper to taste
-
¾ cup French fried onions
Directions
- Heat oven to 350°F. Place pastry shells on top of parchment-lined baking sheet and set aside.
- Bring medium pot of water to a boil.
- Add green beans and cook for 7-8 minutes or until beans are just tender but still firm.
- Remove green beans with slotted spoon and place in large bowl filled with ice water. Drain and transfer green beans into medium size bowl.
- Add mushroom soup, crème fraîche, milk, salt, and pepper to bowl and mix until well combined.
- Divide green bean mixture evenly on top of phyllo shells and top with fried onions.
- Bake on middle rack for 6-7 minutes or until fried onions are golden brown and green beans are slightly browned. Serve warm.
