Green Bean Casserole

Yes. Assemble the casserole (green beans, soup, milk, and 2 cups onions) in the baking dish up to 24 hours ahead and refrigerate covered. Bake from cold for 35–40 minutes at 350°F until bubbling, then add the reserved onions and bake 5 more minutes. Add 5–10 minutes to the total time because it starts cold.

Yes, but cook them first. Trim 1.5 pounds fresh green beans and boil in salted water for 5–6 minutes until just tender-crisp, then drain well before adding to the soup mixture. Canned beans are traditional and already softened, so they behave differently than fresh.

You can make a breadcrumb topping instead: toss 1 cup panko breadcrumbs with 3 tablespoons melted butter and 1/4 teaspoon salt, then sprinkle on top in the final 5 minutes. It won't be the same, but it will still be crispy. Some people use potato chip crumbs for a similar crunch.

Dry: you either didn't add enough milk or your soup was too thick. Always measure the milk exactly. Watery: you used canned beans that weren't fully drained, or you mixed in too much soup. Squeeze the beans gently in a colander to remove excess liquid.

Spread leftovers in a baking dish, cover with foil, and reheat at 350°F for 15–20 minutes until warmed through. Remove foil in the last 2 minutes to crisp the onions slightly. Don't microwave, as it will make the onions soggy.

Yes. Use a 9-by-13 baking dish and a 7-by-11 (or another 9-by-13), or divide between two 9-by-13 dishes. Double all ingredients and bake both together at 350°F for 30–35 minutes until the casserole is bubbling in the center, then add onions and bake 5 more minutes.