Description
Creamy garlic parmesan green bean casserole baked into perfectly portioned cups with tender green beans and a golden crispy breadcrumb topping. A flavorful and elegant twist on a classic comfort side dish.
Ingredients
Scale
- 1 pound fresh green beans, trimmed and cut into bite-sized pieces
- 1 cup grated parmesan cheese, divided
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 3 cloves garlic, minced
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375 degrees Fahrenheit and lightly grease a standard 12 cup muffin tin.
- Bring a pot of water to a boil. Add green beans and blanch for 3 minutes. Drain thoroughly and set aside.
- In a saucepan over low heat, combine heavy cream, cream cheese, minced garlic, salt, and black pepper. Stir until smooth and fully combined.
- Remove from heat and mix in 1/2 cup grated parmesan cheese.
- Fold the blanched green beans into the creamy mixture until evenly coated.
- Spoon the mixture evenly into the prepared muffin tin cavities.
- In a small bowl, combine breadcrumbs, olive oil, and remaining 1/2 cup parmesan cheese. Mix well.
- Sprinkle the breadcrumb mixture evenly over each cup.
- Bake for 20 to 25 minutes, or until the tops are golden brown and the filling is bubbly.
- Allow to cool for 5 minutes before gently removing from the tin. Garnish with chopped fresh parsley and serve warm.
Notes
- Drain green beans well after blanching to prevent excess moisture.
- For extra crispiness, broil for 1 to 2 minutes at the end of baking.
- Panko breadcrumbs can be used for a crunchier topping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 2 casserole cups
- Calories: 310
- Sugar: 3g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg