Forget the creamy green bean casserole this year and opt for fresh green beans topped with sliced almonds. This is a good holiday dish because you can prepare the beans the day before and heat them in the oven when ready to serve.

This is an old recipe that resurfaced recently. I think the original used a pound of bacon plus most of the fat left in the skillet to make the sauce. This reworked version still calls for bacon and a little of fat, but only enough to glaze the beans.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.