Gluten-Free Green Bean Casserole

Instead of a flour-based b├ęchamel, this green bean casserole is thickened with a little corn starch to keep it gluten free.

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  • Servings: 4

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  • 1 1/2 pound green beans, ends trimmed
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 2 cups milk
  • 2 teaspoons corn starch
  • 1/4 teaspoon ground nutmeg
  • Sea salt
  • Pepper
  • 1/2 cup slivered almonds

How to make this recipe

  1. Preheat the oven to 400°. In a large pot of boiling salted water, cook the beans until tender, about 4 minutes. Drain in a colander.

  2. In a large nonstick skillet, heat the oil. Sauté the onion over medium-high heat until translucent, about 5 minutes. Add the garlic and cook one minute more.

  3. In a small mixing bowl, whisk the milk and cornstarch until smooth. Add to the skillet and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with the nutmeg, 1 teaspoon salt and pepper. Add the beans and toss to coast.

  4. Transfer the mixture to a 3-quart ceramic baking dish and sprinkle the almonds over the top. Bake for 15 minutes, until heated through and the almonds are lightly golden brown.

Contributed By Photo © Phoebe Lapine Published November 2012

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