For some people, green bean casserole is a big part of holiday meals, especially Thanksgiving. This year I decided to try the "Green Bean Casserole Redux" (page 370) as a part of our vegan Thanksgiving meal. The improvements in this modern makeover of an old classic include using fresh green beans instead of canned, and fresh cream of mushroom sauce instead of canned soup. Typically this casserole is also topped with canned French fried onion rings, and this recipe still offers this up as an option (one last holdout), but also includes an alternate suggestion of using slivered almonds instead. I opted to go with the healthier almond topping, and found a package of peppery seasoned sliced almonds that were perfect here. Leave out the oil when sautéing the onion, and opt for the slivered almonds, and this once nutritionally lacking favorite is transformed into something delicious and healthy.