Servings: 6 Muffins

One sleeve RITZ crackers One sleeve RITZ crackers
2½ cup condensed mushroom soup 2½ cup condensed mushroom soup
1 cup french fried onions 1 cup french fried onions
2 cups chopped green beans 2 cups chopped green beans
¾ cup cheddar cheese ¾ cup cheddar cheese
½ cup milk ½ cup milk
Salt, to taste Salt, to taste
Pepper, to taste Pepper, to taste

Preheat oven to 350°F/180°C.
Place RITZ crackers and ½ cup french fried onions in food processor. Reserve 3 crackers and the other ½ cup of french fried onions. Pulse the mixture to form a fine crumb.
Add ½ cup of mushroom soup, pulse until combined. The texture should be pliable. If too dry add more soup, if too wet add more crackers.
Take a spoonful of the mixture and mold it into a muffin tin.
In a bowl, combine green beans, cheese, remaining soup, and french fried onions. Add salt and pepper to taste.
Scoop the mixture into the cracker cups.
Crush the reserved RITZ and top each muffin.
Bake for 20 minutes or until golden brown.
Enjoy!