Stir gently after the first bake. You want to redistribute the heat and help everything cook evenly, but be tender with those beans. They’ve already spent time in the oven and can break apart if you’re too aggressive.

For extra creaminess, stir in ¼ cup of sour cream along with the soup mixture. It adds tanginess and an even silkier texture.

Make your own “cream of” soup if you prefer to avoid canned. Sauté sliced mushrooms in butter, add flour to make a roux, then stir in milk until thick. Season with salt and pepper.

The biggest mistake? Not draining the beans well enough. I’ve said it before, but it bears repeating because it’s the number one reason casseroles turn out watery!