Mini Green Bean Casserole Pies tuck everything you love about the classic side dish into a flaky, handheld bite. They’re a fun, playful way to bring something familiar – yet a little unexpected – to your holiday table.
This is what happens when a baker gets to plan Thanksgiving dinner: everything ends up in miniature or baked into cute little pies. But this year, it’s Friendsgiving, and I wanted something fun, playful, and easy to eat while mixing and mingling. These mini pies are just that – the cutest version of green bean casserole as finger food. They’re perfectly portioned, golden on the outside, creamy in the center, and topped with crispy French fried onions for that nostalgic crunch.
Now, I’ve made green bean casserole entirely from scratch plenty of times. And you can use homemade in this recipe if you like. (The recipe I keep on hand is from The NYT, right here.) But this recipe isn’t that. This one harks back to its Campbell’s Soup origins from 1955, developed by a home economics teacher for a quick side dish called “Green Bean Bake”. We know it now as the Thanksgiving side dish staple, Green Bean Casserole.
Make the Pie Shells
I’ve written this recipe for the easiest version with refrigerated pie crusts. But feel free to use your favorite scratch-made pie crust recipe (see the recipe notes for my dough recipe). Roll out the pie crusts on a lightly floured surface to about 1/4-inch thick. Cut twelve 5-inch circles (a small dessert plate works perfectly). Gather the scraps and re-roll if needed for all 12 crusts. Then, press each circle into a muffin tin cup, tucking and crimping the edges.
Add Pie Weights
To keep your crusts from puffing up, line each with a cupcake liner and fill with pie weights or dry rice. (If you use rice, you can save and reuse it again next time – it won’t go to waste.)
This step, called blind baking, helps your crusts hold their shape and ensures they stay crisp once the filling goes in.
Bake Until Golden Brown
Place the muffin tin in the preheated oven and bake for about 15 minutes, or until the crusts are lightly golden around the edges. If your crusts still look pale, pop them back in for another 2–3 minutes – color equals flavor!
Let them cool for about 10 minutes, then carefully lift out the cupcake liners and remove the pie weights. Your crusts should look perfectly baked and ready for filling.
Make the Green Bean Casserole Filling
In a large mixing bowl, combine French cut green beans (canned, drained), condensed cream of mushroom soup, and French fried onions. French cut green beans are best for these pies, because they’re sliced lengthwise (julienned). The thin slices pack neatly into the crusts.
Season with salt and pepper to taste. And yes, you can actually taste it at this point – everything here is pre-cooked or canned, so it’s safe to sample. (My pet peeve is when a recipe says “season to taste” and it’s raw chicken!) Stir until everything’s well combined.
Fill the Pie Crusts
Sprinkle a teaspoon of Parmesan cheese in the bottom of each crust. This forms a cheesy barrier that helps keep the bottom of the crust dry (it tastes good, too!). Spoon the green bean casserole into the crusts. Finish with a sprinkle of the remaining Parmesan cheese and a few French fried onions for that essential crispy topping.
Bake for a Second Time
Return the filled pies to the oven and bake for another 15 minutes, or until the filling is hot and bubbly and the onions are golden brown.
Make Ahead
These Mini Green Bean Casserole Pies are perfect for planning ahead. You can:
- Blind bake the crusts 1-2 days in advance – just store them at room temperature in an airtight container.
- Mix the filling and keep it refrigerated (covered) up to 24 hours ahead.
- Assemble and bake just before serving for the freshest taste.
If you need to reheat them, place them in a 350°F oven for about 10 minutes and they’ll crisp right back up.
These Mini Green Bean Casserole Pies are proof that good things come in small packages. And let’s face it – regular green bean casserole isn’t winning any beauty contests. These are much cuter! They’re nostalgic, portable, and irresistibly flaky. They’re an easy fix for our casual Friendsgiving. I can’t wait to share them with my friends.
Mini Green Bean Casserole Pies
Equipment
- 12-cup muffin tin
- 12 cupcake liners
- Pie weights or dry rice
Ingredients
For the crusts:
- 6 ready-made refrigerated pie crusts 3 boxes
- or your favorite scratch-made pie crust dough see recipe notes
For the filling:
- 1/2 cup grated Parmesan cheese divided
- 15 oz. French cut green beans, drained 1 can
- 10.5 oz. condensed cream of mushroom soup Campbells, 1 can
- 1 cup French fried onions divided
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
Prepare the crusts:
- Unroll pie crusts on a lightly floured surface and roll to about 1/4-inch thickness.
- Cut twelve 5-inch rounds using a small knife and a 5” dessert plate as a guide. Or, cut a 5" template from parchment paper and use as a template.
- Press each round into the cups of a 12-cup muffin tin, folding and crimping edges with your fingers.
- Line each crust with a cupcake liner and fill with pie weights or dry rice.
- Bake for 15 minutes, until lightly golden. Cool for 10 minutes, then remove liners and weights.
Make the filling:
- Sprinkle about 1 teaspoon of Parmesan cheese into each cooled crust.
- In a large bowl, mix green beans, cream of mushroom soup, 12 cup of the French fried onions, and salt and pepper. Mix well with a large spoon or spatula.
- Fill each crust with the green bean mixture. (I used a trigger ice cream scoop, but you can just spoon it in.)
- Top each pie with the remaining Parmesan and the French-fried onions.
- Return to the oven for 15 minutes, until the filling is hot and the onions are crisp and golden.
- Enjoy immediately while piping hot or warm. Serve as a fun side dish for holiday gatherings.
Variations
- Swap cheddar for Parmesan for a creamier flavor.
- Add a sprinkle of crisp bacon or sauteed mushrooms for extra richness.
