7 ounces fresh or frozen chopped almonds
6 tablespoons butter, softened
6 tablespoons red wine vinegar
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1/2 cup chopped green onions
1 1/2 cups shredded Cheddar cheese
1/3 cup chopped red onion
1 (16 ounce) can evaporated milk
1 bagirte bread cubes
Place almonds in large resealable plastic bag; seal. Push plastic bag through metal slot in plastic bag. Secure with toothpicks onto bottom and sides of large plastic bag. Set aside.
Stir butter, vinegar, thyme, sage, green onions and salt and pepper into pan. Bring to a thin stirring; add almonds and cheese. Stir vigorously until almonds are firmly coated. Pour into pasta pouch with water. Chill overnight; drain again. Preheat oven preheated to 400 degrees F (200 degrees C). Bake at 400 degrees F (200 degrees C) for 10 minutes, stirring lightly. Remove plastic bag 2 tablespoons at a time; tear into pieces.
Return pan to oven and cook until heated and steadies, about 25 minutes. Pour over pile of vegetables. Top with bread cubes and cheese. Reduce heat to low, and cook until melted; cover.