Recipe of the Day (RotD)

I'm a foodie with distant unattainable cooking aspirations. I love watching the Food Network and Top Chef. The food they prepare is amazing to me.  The best I can do at the moment and be an above average home chef who knows how to make good scrambled eggs, pan seared salmon, and chicken & chorizo paella.

It hit me this morning that I should start to post/share a Recipe of the Day, if for at a minimum, my own benefit. Hopefully this will still be something I do in January 2015...

Today's recipe of the day (from KitchenDaily.com):

INGREDIENTSvegetable cooking spray4 cup cooked cut green beans1 can (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)½ cup milk1 can (2.8 ounces) French's® French Fried Onions (about 1 1/3 cups)1 ½ cup shredded cheddar cheese32 oz refrigerated jumbo buttermilk biscuits (16 biscuits, or 2 packages)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 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.

e-roc's twist: I would swap out the buttermilk biscuits for cornbread mix. Cornbread mix is very tacky and the casserole mixture should hold inside the cornbread without getting too messy. Don't forget the cooking spray. I would also skip the cheddar cheese. I don't put cheese on my large green bean casseroles, so I can't imagine wanting them on the mini version.