Justin Chapple's fresh take on the classic casserole features crisp-tender green beans in a silky vegetarian sauce, with no canned soup required. Instead of topping the dish with store-bought fried onions, which tend to get soggy as the casserole sits, Chapple uses a mix of deeply roasted almonds and panko breadcrumbs to provide the quintessential crunch. When making the sauce, he coaxes as much flavor as possible from the onions by caramelizing them with garlic before adding the other ingredients. Try this green bean casserole with almonds, and you'll never return to a soggy fried onion topping again.