Step 1: Cook the Ground Beef

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for about 2-3 minutes until the onion becomes translucent and fragrant. Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Cook for 7-10 minutes, or until the beef is fully browned. Season with salt and pepper to taste.

Step 2: Cook the Green Beans

If using fresh green beans, blanch them by boiling in salted water for 3-4 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and set aside. If using frozen green beans, thaw them and pat dry.

Step 3: Prepare the Creamy Mixture

In a large bowl, combine the cream of mushroom soup, sour cream, dried thyme, paprika, black pepper, and a pinch of salt. Stir in the cooked rice and browned ground beef until everything is well mixed.

Step 4: Assemble the Casserole

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Layer the green beans at the bottom of the dish, followed by the creamy beef and rice mixture. Spread the mixture evenly across the top of the beans.

Step 5: Prepare the Topping

In a small skillet, melt 1 tablespoon of butter over medium heat. Add the sliced almonds and toast for 3-5 minutes, stirring frequently, until they turn golden brown and fragrant. Be careful not to burn them. Remove from heat and set aside.

Step 6: Bake and Finish

Sprinkle the shredded Swiss cheese evenly over the top of the casserole. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. In the last 5 minutes of baking, add the toasted almonds on top to allow them to crisp up further.

Step 7: Serve

Once baked, remove the casserole from the oven and let it rest for a few minutes before serving. Garnish with additional toasted almonds and fresh herbs, if desired