Garlic Parmesan Green Bean Cups (Printable View)
Individual green bean cups with creamy garlic Parmesan and crispy panko topping
# Ingredient List:
→ 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 Prepare:
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 with 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 skillet from heat. Stir in sour cream, 3/4 cup Parmesan, salt, and pepper until smooth. Add green beans and mix to coat evenly.
06 - Divide the green bean mixture among the muffin cups, pressing down gently to pack each cup.
07 - In a small bowl, combine panko breadcrumbs with 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.
# Expert Suggestions:
01 -
- Everyone gets their own perfect portion with that coveted crispy edge all around
- The creamy garlic parmesan sauce makes even green bean skeptics ask for seconds
- They reheat beautifully for lunch the next day if you somehow have leftovers
02 -
- Dry the beans really well after blanching because excess water makes the sauce thin and the cups soggy
- Do not overfill the muffin cups or they will spill over during baking and stick to the pan
03 -
- Use a small cookie scoop to portion the mixture evenly and mess free
- Run your knife under hot water between cuts to get clean edges when serving