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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 

November 2012


Credit: © Phoebe Lapine

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15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.