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There is nothing I don’t love about Thanksgiving. I mean seriously – food, family and football. What could be better? Thanksgiving is an eating free-for-all for me, so bring me all the carbs and sweets. This year looks a little bit different for us, because we won’t be celebrating with family. Hawaii is far, ya feel me? But I’m not letting that damper my mood, because sometimes friends are the family you choose, so #FRIENDSGIVING2016 is happening.
To me, the celebration lasts well into the weekend, because hello? LEFTOVERS. Well, leftovers and shopping, of course 🙂 I’ll be honest – my go-to leftovers are mashed potatoes and corn. Who doesn’t love mixing their corn in their mashed potatoes with a little gravy? Tell me I’m not alone here…
But of course, what do you do with the leftovers like green bean casserole? I’m sorry, but sometimes re-heating those types of casserole-style dishes seems so…blah. Instead of making something that is more likely to be thrown in the trash than re-heated, I’m mixing things up this year with Green Bean Casserole Bites. This side is so delicious you’ll want to add it to your menu for your own Friendsgiving, Black Friday brunch or any weeknight meal you want to fancy up a bit.
You only need four ingredients to make this masterpiece come together…and one is totally optional! All you need for success is two cans of Del Monte® Blue Lake® Cut Green Beans, one can of Campbell’s® Cream of Mushroom Soup and one can of Swanson® chicken broth. Everything you need is on the shelves at Target (a.k.a. the hub for all things holiday and magic) and DING DING BONUS – they’re all on Cartwheel.
|Swanson® Chicken broth | Campbell’s® Cream of Mushroom Soup | Del Monte® Blue Lake® Cut Green Beans|
From start to finish, this savory side takes less than 40 minutes and only requires dirtying two dishes (2.5 if you count your measuring cup) , so let’s get started, shall we?
You Will Need:
2 cans Del Monte® Blue Lake® Cut Green Beans, drained
1 can Campbell’s® Cream of Mushroom Soup
1/4 cup 100% natural Swanson® chicken broth
freshly sliced prosciutto
grated cheese, optional
1. Preheat your oven to 350 degrees.
2. Take your green beans, soup and chicken broth and mix well.
*You want it to be moist enough to easily scoop out and lock in flavor, but not runny, so begin by mixing green beans and mushroom soup and add in chicken broth slowly!*
3. Line a muffin tin with slices of fresh prosciutto.
4. Scoop the green bean casserole into the prosciutto “cups”.
5. Top with shredded cheese — totally optional!
*Because it’s shredded, your guests will never know if you use dairy free cheese 🙂
6. Bake for 30 minutes, or until edges look crisp.
7. Remove from oven and allow to cool for 5 minutes before removing from tin and serving!
How do you plan to mix things up this Thanksgiving?