2 slices white bread
1/2 cup sliced almonds
1 large (1 cup) onion, chopped
1 medium (1 cup) red bell pepper, chopped
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese
2 (12-ounce) packages frozen cut green beans, thawed
Heat oven to 350°F. Lightly butter 2-quart casserole or baking dish; set aside.
Butter both sides of bread slices with softened butter. Cut bread into small pieces; place into food processor bowl fitted with metal blade. Process until fine crumbs form. Combine bread crumbs and almonds in medium bowl; mix well. Set aside.
Melt 1/4 cup butter in 12-inch skillet over medium heat. Continue cooking 3-4 minutes until golden brown. Add onion and bell pepper; continue cooking 2-3 minutes until vegetables are slightly softened. Stir in flour, salt and pepper; continue cooking, stirring constantly, 1 minute. Stir in half & half and Parmesan cheese. Continue cooking 1 minute. Stir in green beans. Pour into prepared casserole dish; sprinkle with breadcrumb mixture.
Bake 30-40 minutes or until bubbly and topping is golden brown.
You can assemble casserole up to 2 hours ahead. Add the topping just before baking.