Garlic Parmesan Green Bean Casserole Cups

Save this recipe on:

When I want a holiday side dish that feels special but doesn’t chain me to the stove, I reach for these Garlic Parmesan Green Bean Casserole Cups. They’re everything we love about the classic casserole—creamy, garlicky, topped with crispy onions—but tucked into buttery puff pastry so every serving is its own little showstopper.

They’re perfect for Thanksgiving, Christmas, or any cozy Sunday dinner when you want something that looks fancy but is secretly very easy. Guests love that they can just grab a cup and wander, and I love that I don’t have to worry about scooping from a big casserole dish and keeping it neat.

What Kind of Puff Pastry Should I Use for Garlic Parmesan Green Bean Casserole Cups?

I’ve tested these with both store‑bought and homemade puff pastry, and honestly, this is one of those times when store‑bought really shines. Look for an all‑butter puff pastry if you can find it—it gives you that golden, flaky, bakery‑style crust with minimal effort. Just make sure it’s fully thawed but still cold before you cut and press it into the muffin tin.

Avoid crescent roll dough or pie crust here. They’ll bake up fine, but you’ll miss that dramatic puffiness and delicate layers that make these cups so irresistible. Puff pastry also holds the creamy filling beautifully without getting soggy, so you get crisp edges and a tender center in every bite.

Ingredients for Garlic Parmesan Green Bean Casserole Cups

For this recipe, I lean on a mix of fresh vegetables, pantry staples, and a couple of convenience ingredients to keep things simple without sacrificing flavor. Here’s what each ingredient brings to the party:

• Puff pastry – Forms the buttery, flaky shell that turns this comforting casserole into elegant little hand‑held bites.
• Fresh green beans – Add bright color and a tender‑crisp bite that balances the richness of the sauce and cheese.
• Unsalted butter – Helps sauté the garlic and builds the base of the creamy filling with a rich, savory flavor.
• Garlic – Brings warmth and depth, making the sauce taste homemade instead of like plain canned soup.
• Condensed cream of mushroom soup – Gives us that classic green bean casserole flavor and a thick, velvety texture with almost no effort.
• Whole milk or half‑and‑half – Loosens the condensed soup and creates a silkier, more luxurious sauce.
• Kosher salt and black pepper – Simple seasoning that sharpens all the other flavors without overpowering them.
• Onion powder – Echoes the flavor of the fried onions and deepens the overall savoriness.
• Smoked paprika (optional) – Adds a whisper of smokiness and a lovely warm color to the filling.
• Freshly grated Parmesan cheese – Melts into the sauce for nutty, salty richness and also bakes into a gorgeous golden top.
• Crispy fried onions – Bring that essential crunch and oniony flavor everyone expects from green bean casserole.
• Nonstick cooking spray – Keeps the puff pastry from sticking to the muffin pan so the cups release cleanly and stay pretty.

---

How To Make Garlic Parmesan Green Bean Casserole Cups

This recipe breaks down into a few simple steps: prepping the pastry shells, blanching the beans, stirring together a quick creamy sauce, and baking everything until puffed and golden. Once you do it once, it becomes one of those back‑pocket holiday sides you can practically make on autopilot.

Step 1: Prep the Puff Pastry Shells

I start by preheating the oven and lightly spraying a standard 12‑cup muffin tin with nonstick spray. Then I roll out the thawed puff pastry just enough to smooth the seams and even out the thickness. Using a sharp knife or pizza cutter, I cut the sheet into 12 roughly equal squares.

Each square gets gently pressed into a muffin cup, making sure the corners come up the sides to create a little pastry nest. If the pastry starts to feel warm or sticky, I pop the pan into the fridge for a few minutes—cold puff pastry puffs higher and bakes flakier.

Step 2: Blanch the Green Beans

For the filling, I like my green beans tender but not mushy. A quick blanch does the trick. I bring a pot of salted water to a boil, toss in the trimmed and chopped green beans, and cook them for just 3–4 minutes.

As soon as they’re bright green and slightly tender, I drain them and rinse under cold water (or dunk them in an ice bath) to stop the cooking. Then I pat them dry with a clean towel so they don’t water down the sauce.

Step 3: Cook the Creamy Garlic Sauce

In a skillet, I melt a bit of butter over medium heat and sauté the minced garlic until it’s fragrant—about 30 seconds is all it needs. Then I whisk in the condensed cream of mushroom soup and milk or half‑and‑half.

Once the mixture is smooth, I stir in the salt, pepper, onion powder, and smoked paprika. A handful of grated Parmesan goes in next, melting right into the sauce and turning everything extra velvety. I let it bubble gently for a couple of minutes until it thickens slightly.

Step 4: Combine the Filling and Load the Cups

Now it’s time to bring everything together. I add the blanched green beans straight into the skillet with the sauce, along with about half of the crispy fried onions. A quick stir coats every piece of bean in that creamy, cheesy goodness.

Using a spoon or small scoop, I divide the filling evenly among the puff pastry shells. Don’t worry if it seems like a lot—the mixture settles a bit as it bakes.

Step 5: Add the Crunchy Topping and Bake

To finish, I sprinkle the remaining Parmesan over the top of each cup, followed by a generous pinch of the remaining crispy fried onions. This double layer of cheese and crunch is what makes the tops so irresistible.

The cups bake until the puff pastry is deeply golden and puffed, the filling is bubbling, and the onions are toasty and fragrant. In my oven, that’s usually around 18–22 minutes.

Step 6: Cool, Garnish, and Serve

When the cups come out of the oven, I let them cool in the pan for about 5–10 minutes. This short rest helps the filling set up a bit so it doesn’t spill out when you lift them.

Then I carefully loosen each cup with a butter knife and transfer them to a serving platter. A sprinkle of fresh parsley or extra Parmesan over the top makes them look party‑ready in seconds.

---

Serving and Storing Garlic Parmesan Green Bean Casserole Cups

I love serving these cups while they’re still warm and the pastry is at peak flakiness. They’re right at home on a holiday table next to turkey, ham, roast beef, or any cozy main dish, and they also shine on appetizer spreads and potluck buffets.

If you’re hosting, you can bake them just before guests arrive and hold them in a warm oven (around 200°F/95°C) for 15–20 minutes. They’re also surprisingly good at room temperature, which makes them ideal for parties where people graze over a couple of hours.

Leftovers keep well too. Once the cups are completely cool, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them onto a baking sheet and warm them in a 350°F (175°C) oven for about 8–10 minutes, just until the pastry crisps back up and the centers are heated through.

---

What to Serve With Garlic Parmesan Green Bean Casserole Cups

Roast Turkey or Chicken

These cups are a natural fit next to a classic roast turkey or a juicy roast chicken. The creamy filling and salty Parmesan play so nicely with savory poultry and rich gravy.

Holiday Ham

If you’re serving a glazed ham, the garlicky, cheesy flavor of the cups balances the sweet, smoky notes of the meat. I love piling a couple of cups on my plate alongside slices of ham and a spoonful of cranberry sauce.

Beef or Pork Roast

From prime rib to pork loin, any hearty roast pairs beautifully with these cups. They bring the comforting vibe of a traditional casserole without taking up extra space on the table.

Creamy Soups and Chilis

On a chilly night, I’ll sometimes serve these with big bowls of soup—think tomato, potato, or a hearty chili. The flaky pastry acts like a built‑in roll, perfect for dipping into the creamy filling.

Fresh Green or Chopped Salads

For balance, add something crisp and fresh on the side. A simple mixed‑greens salad with a tangy vinaigrette or a chopped salad with crunchy veggies and feta cuts through the richness of the cups.

---

Want More Holiday Side Dish Ideas?

If you love these Garlic Parmesan Green Bean Casserole Cups, you’ll probably enjoy these other cozy favorites:

• Roasted Rosemary Sweet Potatoes for a caramelized, herb‑kissed sweet potato side.
• Easy Cheesy Scalloped Potatoes when you’re craving layers of tender potatoes in a rich, creamy sauce.
• Parmesan Baked Potatoes for ultra‑crispy, cheesy potato halves that steal the spotlight.
• The Creamiest Crab Casserole You’ll Ever Try when you want a seafood casserole that feels special enough for company.

---

Save This Pin For Later

Save this delicious idea to your favorite holiday or entertaining board on Pinterest so it’s easy to find the next time you’re planning a menu and want a side dish that looks impressive but starts with simple ingredients.

Tried these Garlic Parmesan Green Bean Casserole Cups with your own twist—maybe extra garlic, a different cheese, or a sprinkle of red pepper flakes? I’d love to hear how they turned out for you, so feel free to share your tweaks, tips, or questions in the comments.

Need more inspiration? Explore my daily kitchen creations on SavorQueen.com on Pinterest. Your next favorite weeknight side dish or party appetizer might be waiting there.

Print

Save this recipe on: