Mini Green Bean Casseroles

Ingredients

vegetable cooking spray
4 cups cooked cut green beans
1 can (10 1/2 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
1 (2.8 oz.) can FRENCH'S® Crispy Fried Onions
2 packages refrigerated jumbo buttermilk biscuits

vegetable cooking spray
1 L cooked cut green beans
1 can (10 1/2 oz.) Campbell's® Condensed Cream of Mushroom Soup
125 mL milk
375 mL shredded Cheddar cheese
80 g FRENCH'S® Crispy Fried Onions
2 packages refrigerated jumbo buttermilk biscuits

Directions

HEAT the oven to 375°F. Spray 16 (2 1/2-inch) muffin-pan cups with the cooking spray. Stir the green beans, soup, milk, 1 cup cheese and 2/3 cup Crispy Onions in a large bowl.
ROLL each biscuit into a 4-inch circle. Press the biscuit circles into the bottoms and up the sides of the muffin-pan cups. Divide the green bean mixture among the biscuit cups.
BAKE for 20 minutes or until the biscuit cups are golden brown. Stir the remaining cheese and onions in a small bowl. Sprinkle over the green bean mixture.
BAKE for 5 minutes or until the cheese is melted. Let the minis cool in the pans on wire racks for 5 minutes.