Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon olive oil
  • ¼ medium onion (diced)
  • 6 baby carrots (chopped)
  • 1 small zucchini (diced)
  • 1 small yellow squash (diced)
  • 2 cups frozen green beans
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic pepper
  • 10.05 ounce cream of onion soup
  • ¼ cup shredded cheese (I used a Colby Jack blend)
  • 2 cans refrigerated biscuits (two 16.3 oz Pillsbury Grands Homestyle biscuits)

Instruction

  • Preheat the oven to 400 degrees. Lightly spray a muffin pan with non-stick spray and set aside.
  • Dice up your onion, carrots, zucchini and squash so the pieces are approximately the same size.
  • Heat some olive oil in a skillet over medium high heat. Add your veggie mixture, season with salt, pepper, and and cook until tender, approximately 5 minutes.
  • Remove from heat and add cream of onion soup (I also added a little water at this point – just enough to get the soup from the bottom of the can) and cheese. Stir to combine.
  • Line each cup of the muffin pan with a biscuit, pressing into the bottom and up the sides.
  • Spoon the veggie mixture evenly into each cup.
  • Bake for 12-15 minutes or until set and slightly golden brown.
  • Let them cool for a few minutes before removing from cupcake pan.