© Phoebe Lapine
Active Time
15 MIN
Total Time
30 MIN
Yield
Serves : 4

Instead of a flour-based béchamel, this green bean casserole is thickened with a little corn starch to keep it gluten free. Slideshow: Gluten-Free Holiday Recipes

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

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