Crunchy green bean bites are stuffed with a savory green bean and mushroom filling for the perfect crowd-pleasing snack.
Green beans, mushroom soup, cheddar cheese, and crispy onions are scooped into baked layers of wonton wrappers and baked to crispy perfection.
These Green Bean Wonton Cups are the Best Appetizer Because…
- The creamy and rich filling is made with cheese and mushroom soup.
- The crispy onions on top and inside add a salty crispy crunch.
- The wontons hold this all together and add a rich buttery depth to the final dish.
- Nothing beats the combination of the creamy filling and the crispy wontons and onions.
Ingredients
Wonton Wrappers: Look for wonton wrappers in the Asian or produce aisle in the supermarket. Leftover wrappers can easily be frozen and used to make mini chicken avocado egg rolls.
Filling: Canned or frozen green beans (and thawed) work great, be sure they are drained and patted dry with a clean paper towel. No need for the name-brand can of cream of mushroom soup, either. Cheddar can be switched out for mozzarella, a Mexican blend, or even a mixture of cheeses like cheddar and feta or mozzarella and bleu cheese.
Variations: Switch up the mix-ins and add chopped dried cranberries, chopped sundried tomatoes, green peas, diced jalapenos, or chopped water chestnuts if desired. Add a dash of sriracha or hoisin sauce for a little kick of Asian heat if desired.
How to Make Wonton Cups
- Brush wonton wrappers with melted butter and bake.
- Mix green beans with soup, cheese, onions, and pepper.
- Fill wonton cups with green bean mixture and top with cheese and onions.
- Bake (recipe below).
Storing Leftovers
Keep leftover green bean wonton cups in a covered container in the refrigerator for up to 3 days, or freeze them on a baking sheet until solid and then transfer them to a zippered bag. Reheat from frozen in an oven at 350°F until warmed through.
More Amazing Appetizers
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Green Bean Bites
Equipment
Ingredients
- 24 wonton wrappers or 5 sheets phyllo dough*
- ⅓ cup butter melted
- 10 ounces canned green beans drained
- 10 ½ ounces cream of mushroom soup
- 1 ½ cups sharp cheddar shredded, divided
- ½ cup crispy French fried onions divided*
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375°F.
- Brush each side of the wonton wrappers with melted butter and place into muffin tin. Bake for 7-8 minutes or until browned and crisp.
- Mix drained green beans, mushroom soup, 1 cup cheddar, ¼ cup crispy onions, and black pepper in a bowl. Fill the wonton cups with the mixture.
- Gently crush the remaining onions and combine with remaining cheese. Sprinkle over the bean mixture.
- Bake for 10-12 minutes or until cheese is melted and wontons are browned.
- Cool for about 3 minutes and serve warm.
Notes
- French fried onions are sometimes called French’s Fried Onions, since that is the most common brand name.
- Cook wonton wrappers and prepare the filling ahead of time and refrigerate separately until ready to bake.
- Refrigerate cooked and filled wonton cups for 2-3 days, or freeze for up to a month. Freeze on a parchment-lined cookie sheet, then transfer to an airtight container.
- Reheat in a 350°F oven for about 10 minutes or until heated through.
- Preheat oven to 375°F and thaw dough according to package directions.
- Stack sheets of dough one on top of the other, brushing with melted butter between each layer.
- Cut into 3.5″ x 3.5″ squares. Gently press into a mini muffin tin. Poke the bottom of the dough with a fork to allow steam to escape.
- Bake 7 minutes. Remove from the oven and gently press down the center with a spoon. Return the cups to the oven and continue baking 4-6 minutes or until golden and crisp.
- Once baked, immediately remove from muffin tin.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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