2

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

1

can (10 oz) condensed cream of mushroom soup

1/2

cup milk

1

teaspoon Worcestershire Sauce

2

cans (15 oz each) green beans, drained

1

cup shredded Cheddar cheese (4 oz)

1 1/2

cups French-fried onions

1

Heat oven to 375°F. Lightly spray 16 regular-size muffin cups with cooking spray.

2

Unroll each can of dough. To make 2 large rectangles, pinch seams and perforations to seal. Cut each rectangle of dough into 8 equal squares. Line each muffin cup by pressing 1 dough square in bottom and up sides of cup.

3

In large bowl, stir together soup, milk, Worcestershire sauce and dash ground black pepper with whisk until smooth. Add drained green beans, 1/2 cup of the cheese and 2/3 cup of the onions; gently stir until combined. Divide mixture evenly among dough-lined cups.

4

Bake 12 to 15 minutes. Remove from oven. Divide remaining cheese and onions evenly onto tops of cups. Return to oven; bake 5 minutes longer or until onions and cups are golden brown. Cool in pans 5 minutes. Remove from cups; serve warm.