Mini Green Bean Casserole Pies
Mini Green Bean Casserole Pies are a playful, portable twist on a classic holiday side dish. All the familiar flavors - tender green beans, creamy mushroom sauce, crispy fried onions, and a sprinkle of Parmesan - are baked inside a buttery, golden pie crust for the ultimate comfort food upgrade. These bite-sized pies are perfect for Friendsgiving, Thanksgiving, or any holiday gathering where mingling and grazing are encouraged.Because all the filling ingredients are cooked before canning or packaging, you can safely taste and adjust the seasoning before baking. The crusts can be made from your favorite store-bought pie dough or an easy scratch-made all-butter version (instructions included in the recipe notes).
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.
Notes
All-Butter Pie Crust (Food Processor Method)
Makes enough for 1 double crust or 2 single crusts — about 12 mini pies.
Ingredients
2 ½ cups (315 g) all-purpose flour
1 teaspoon salt
½ teaspoon sugar (optional, just to balance flavor — leave it out for a fully savory crust)
1 cup (2 sticks) unsalted butter, cold and cut into small cubes
6–8 tablespoons ice water
Instructions:
In the bowl of a food processor, combine the flour, salt, and sugar (if using). Pulse a few times to mix.
Scatter the cold butter cubes over the flour. Pulse about 8–10 times, or until the butter pieces are about the size of small peas. You want visible bits of butter - this is what makes the crust flaky.
Sprinkle in 6 tablespoons of ice water, then pulse a few times. Check the texture: it should hold together when pinched. If it’s too dry, add more water 1 tablespoon at a time, pulsing briefly after each addition.
Turn the dough out onto a lightly floured surface. Gather it into a ball (don’t knead). Divide in half, flatten each portion into a disc, and wrap in plastic wrap.
Refrigerate for at least 1 hour before rolling, or up to 2 days.
Tip: When making mini pies, roll the dough slightly thicker than you would for a large pie, about ¼-inch thick, so it holds its shape in the muffin tin.
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