Garlic Parmesan Green Bean Cups (Printer-Friendly)

Crispy individual green bean cups with garlic Parmesan cream and crunchy topping.

# What You’ll Need:

→ Vegetables

01 - 1 lb fresh green beans, trimmed and cut into 1-inch pieces
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 1 cup grated Parmesan cheese
05 - 1/2 cup whole milk
06 - 1/2 cup sour cream
07 - 2 tbsp unsalted butter

→ Pantry

08 - 1/2 cup panko breadcrumbs
09 - 1 tbsp olive oil
10 - 1 tbsp all-purpose flour
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper

# How To Make It:

01 - Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin with cooking spray or butter.
02 - Bring a pot of salted water to a boil. Add green beans and blanch for 3 minutes. Drain and immediately plunge into ice water to stop cooking. Set aside.
03 - In a skillet over medium heat, melt butter and olive oil. Add onions and cook for 3–4 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour into the skillet, stirring constantly for 1 minute. Gradually whisk in milk and cook until slightly thickened, about 2 minutes.
05 - Remove from heat. Stir in sour cream, 3/4 cup Parmesan, salt, and pepper until smooth. Add green beans and toss to coat evenly.
06 - Divide the green bean mixture among the muffin cups, pressing down gently to compact.
07 - In a small bowl, combine panko breadcrumbs with the remaining 1/4 cup Parmesan. Sprinkle evenly over each filled cup.
08 - Bake for 18–20 minutes, or until tops are golden brown and filling is bubbling.
09 - Let cool for 5 minutes before carefully removing cups from the tin. Serve warm.

# Helpful Hints:

01 -
  • Everything you love about classic green bean casserole but in adorable handheld portions that look fancy on any plate
  • The crispy Parmesan panko topping creates this incredible crunch that contrasts perfectly with the tender beans
02 -
  • Do not skip the ice bath after blanching, or your beans will continue cooking and turn into mushy disappointment
  • Press the mixture firmly into the muffin cups, because loose filling causes the cups to crumble when you try to remove them
03 -
  • Use a cookie scoop to portion the filling evenly, which I discovered after years of using two spoons and ending with some cups overflowing while others looked sad and empty
  • Run your knife around the edges immediately after removing from the oven, because waiting even a minute too long makes the caramelized cheese stick stubbornly to the pan

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