Green Bean Casserole Pockets

Cristie Will

Visitors: 147



2-cans Green beans, drained (16 ounce cans)
1-can Cream of Mushroom soup
1-cup Cheddar cheese, shredded
1-teaspoon Salt
1-teaspoon Pepper
2-one pound loaves Bread dough, frozen & thawed


Combine in a large bowl, green beans, cream of mushroom soup, salt, and pepper; set aside.

Roll each thawed loaf of dough into about a 16 x 8-inch rectangle, about ¼-inch thick. Cut each into eight 4-inch squares; top each with ¼ cup filing and 1 tablespoon of shredded cheese. Bring all four corners together up over filling and pinch seams to seal. Place dough pockets on greased baking sheets; cover ad let rise for 15 minutes. Bake at 350 degrees for 20 to 25 minutes or until golden brown; serve hot.

Serves 8

Note: These are really good with cheese crusts; just sprinkle a little shredded cheddar cheese over the pockets patting the cheese down, turn over and repeat process before baking. Of course these pockets are even better by baking your favorite home made bread. Sometimes I substitute the green beans with whole kernel corn and substitute the Cream of Mushroom soup with 8-ounces of cream cheese. Add a small jar of pimentos with juice and combine with cheddar cheese, salt and pepper. Follow the above instructions with these substitutions. Yummy!

Cooking lessons for Cristie began at 8 years old with the best teacher in the world - her Mom! Later, she cooked for the restaurant the family owned, and her love of the “trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at and


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