1. Preheat oven to 400'F
2. For the green beans, remove the stem ends with a knife or scissors and rinse them thoroughly. There's no need to trim off the tail. I like to cut them in half. Bring a large pot of water to a boil. Blanch the green beans for about 4 minutes, which is putting them in the boiling water until they turn bright green and slightly tender. Drain.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and saute for 4-5 minutes until the onions become translucent. Add the garlic and cook for an additional minute.
4. Whisk in flour until it is absorbed by the fat and vegetables and forms a roux (a sticky white paste). Slowly add broth, whisking the roux until it's smooth with no chunks. Add almond milk and whisk until smooth. Add pepper.
5. Bring to a simmer in the pan and allow it to thicken, about 5 minutes.
6. Stir in the green beans and 1/2 cup of the fried onions. Make sure it's entirely coated.
7. Add the casserole mixture to a 9x13 pan (spray the pan with pan spray before you add the casserole) and top with remaining fried onions. Bake for 15-20 minutes, uncovered, until the sauce is bubbling and the onions have browned.
8. Remove from the oven and allow to cool for about 10 minutes prior to serving.