I really enjoy how these bites take a nostalgic dish and make it perfect for entertaining. I love the contrast between the buttery crescent roll base, the rich and creamy filling, and the crunchy fried onion topping. They’re easy to pick up, simple to serve, and make an exciting addition to holiday spreads, potlucks, or even weeknight dinners when I want something comforting but fun. I also appreciate that the filling can be made ahead, making assembly quick and easy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 cup (30 g.) all-purpose flour, plus more for dusting 1 1/2 cups whole milk Freshly ground black pepper Cooking spray 2 (8-oz.) cans crescent roll dough 1 cup store-bought or homemade crispy fried onions
Directions
I start by filling a medium pot with water, seasoning it generously with salt, and bringing it to a boil. I prepare a bowl of ice water on the side. I cook the green beans in the boiling water for 2–3 minutes until they’re bright green, then transfer them to the ice bath to stop the cooking. Once slightly cooled, I drain them.
I transfer the beans to a food processor and pulse about 5 times until coarsely chopped. I pour them into a large bowl.
Next, I chop the mushrooms very finely in the food processor—just enough to break them down without turning them into a paste.
In a medium skillet, I melt 2 tablespoons of butter over medium heat. I add the sliced onions, season with salt, and cook them for about 15 minutes until softened and lightly caramelized. I add the garlic and cook for one more minute. Then I stir in the mushrooms and cook for about 10 minutes until they’re browned and very soft. I transfer this mixture to the bowl with the green beans.
In the same skillet, I melt the remaining 3 tablespoons of butter over medium heat. I whisk in the flour and cook for about 1 minute until it smells nutty. I gradually add the milk, whisking vigorously until the sauce thickens and boils, about 5 minutes. I season with salt and pepper, then pour the sauce into the bowl with the vegetable mixture. I cover the bowl and refrigerate it until fully cooled, about 20 minutes.
Meanwhile, I preheat the oven to 375°F and grease two 24-cup mini muffin tins with cooking spray. On a lightly floured surface, I unroll one can of crescent dough, pinch the seams together to form a rectangle, and roll it into a 15″ x 12″ sheet. I cut it into 24 even pieces and press each piece into a muffin cup. I repeat with the second can of dough.
I bake the dough cups for 5 minutes until lightly golden and puffed. Then I scoop about 1 tablespoon of the chilled green bean mixture into each cup and top each with crispy fried onions.
I bake the bites for another 8 minutes until the filling is warmed through and the onions darken slightly and become fragrant.
I sometimes add a pinch of cayenne or smoked paprika to the filling for a subtle kick. If I want richer flavor, I stir a splash of cream into the sauce instead of using all milk. For added crunch, I mix some of the fried onions into the filling before spooning it into the cups. I occasionally add a handful of grated Parmesan for extra savory depth.
Storage/Reheating
I store any leftover bites in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 180°C until crisp again. If I want to prep ahead, I make the filling up to 3 days in advance and keep it chilled until ready to assemble and bake the cups fresh.
FAQs
Can I use canned green beans?
Yes, but I drain them well and skip the blanching step.
Can I make these ahead?
Yes, I prepare the filling earlier and assemble before baking.
Can I freeze them?
I freeze them after baking, then reheat in the oven to restore crispness.
Can I use puff pastry instead of crescent dough?
Yes, puff pastry makes a slightly flakier bite.
Why is my filling too thick?
I whisk in a splash of milk until it loosens.
Why are my bites soggy?
They may have been underbaked; I add a few extra minutes to crisp the dough.
Can I add cheese?
Yes, cheddar or Parmesan taste great mixed into the filling.
Can I make full-size muffin cups?
Yes, I adjust the baking time slightly longer.
Can I add herbs?
Fresh thyme or parsley works nicely.
Can I make a vegetarian version?
This recipe is already vegetarian as written.
Conclusion
I love making these green bean casserole bites because they capture everything comforting about the classic dish while offering a fun and modern way to serve it. With creamy filling, flaky dough, and crunchy fried onions, each bite is packed with flavor and perfect for sharing at any gathering.
A fun, bite-sized twist on classic green bean casserole—creamy mushroom and green bean filling tucked into flaky crescent dough cups and topped with crispy fried onions.
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 cup (30 g) all-purpose flour (plus more for dusting)
1 1/2 cups whole milk
Freshly ground black pepper
Cooking spray
2 (8-oz) cans crescent roll dough
1 cup crispy fried onions
Instructions
Bring a medium pot of salted water to a boil. Prepare an ice bath. Blanch green beans for 2–3 minutes until bright green, then transfer to ice water. Drain and pulse in a food processor 4–5 times until coarsely chopped. Transfer to a large bowl.
Pulse mushrooms in the food processor until finely chopped, stopping before they become a paste.
In a skillet, melt 2 Tbsp butter over medium heat. Add sliced onion, season with salt, and cook 15 minutes until softened and lightly caramelized. Add garlic and cook 1 minute. Stir in mushrooms and cook 10 minutes until browned. Transfer to the bowl with green beans.
In the same skillet, melt remaining 3 Tbsp butter. Whisk in flour and cook 1 minute. Slowly add milk, whisking until thickened and bubbling, about 5 minutes. Season with salt and pepper. Add to the bowl with veggies, cover, and chill 20 minutes.
Preheat oven to 375°F (190°C). Grease two 24-cup mini muffin tins.
On a floured surface, unroll one can of crescent dough, pinch seams into a rectangle, and roll to 15″×12″. Cut into 24 squares and press into muffin cups. Repeat with second can.
Bake dough cups 5 minutes until lightly puffed. Fill each with 1 Tbsp chilled mixture and top with crispy onions.
Bake 8 more minutes until warmed through and onions darken slightly. Serve warm.
Notes
Add a pinch of cayenne or smoked paprika for heat.
Mix some fried onions into the filling for extra crunch.
Stir in grated Parmesan for deeper savory flavor.
Use puff pastry instead of crescent dough for a flakier bite.
