1 medium (1/2 cup) onion, chopped
2 (16-ounce) packages frozen cut green beans, thawed, drained
1 tablespoon chopped fresh dill weed,
1 (10.25-ounce) can condensed cream of celery soup
1/2 cup milk
1 cup sliced almonds
1/2 cup dried bread crumbs
Heat oven to 350°F.
Melt 6 tablespoons butter in heavy 3-quart saucepan over medium-high heat until sizzling; add onion. Continue cooking 3-5 minutes or until onion is softened. Remove from heat; stir in beans and dill weed.
Combine soup and milk in bowl; mix well. Pour over green bean mixture; stir to coat well. Spoon mixture into 3-quart greased baking dish.
Combine all topping ingredients in bowl; sprinkle over bean mixture. Bake 40-50 minutes or until heated through.
This recipe can be made ahead of time. Assemble green bean mixture as directed above. Cover; refrigerate up to 6 hours. To bake, heat oven to 350°F. Bake 50-60 minutes or until heated through.