Description

There’s something incredibly comforting about a warm casserole fresh out of the oven, bubbling with creamy goodness and topped with crispy onions. Turkey & Green Bean Casserole brings together tender turkey, crisp green beans, and a rich mushroom sauce to create a meal that’s both hearty and nostalgic. It’s perfect for using up leftover turkey after the holidays or for any cozy family dinner during the week. Simple to make, full of flavor, and sure to satisfy, this dish delivers everything you love about classic comfort food in one easy bake.

Ingredients

Scale

3 cups cooked turkey, shredded or cubed
4 cups fresh green beans, trimmed and cut in half (or 2 cans, drained)
1 (10.5 oz) can cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
½ cup milk
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon butter or olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper to taste
1 ½ cups crispy fried onions (divided — for topping and mixing)
Optional: chopped parsley or fresh thyme for garnish

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Bring a large pot of salted water to a boil. Add green beans and cook for 5–6 minutes until just tender. Drain and set aside. If using canned green beans, drain well.
In a skillet, heat butter or olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until soft. Stir in garlic and cook for another 30 seconds until fragrant.
In a large bowl, mix cream of mushroom soup, sour cream, milk, cheddar cheese, onion powder, garlic powder, paprika, salt, and pepper until smooth.
Stir in cooked turkey, green beans, and the sautéed onions and garlic. Add ½ cup of crispy fried onions to the mixture for added crunch.
Spread the mixture evenly into the prepared baking dish.
Bake uncovered for 25–30 minutes until bubbly around the edges.
Remove from the oven and sprinkle remaining crispy fried onions on top. Return to the oven for 5–10 minutes until golden brown.
Let it rest for 5 minutes before serving. Garnish with parsley or thyme if desired.

Notes

For a lighter version, use low-fat sour cream and reduced-fat cheese.
Substitute cream of mushroom soup with cream of chicken or homemade white sauce if preferred.
Add extra veggies like corn, mushrooms, or carrots for more color and nutrition.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.
To freeze, assemble without the fried onion topping, cover tightly, and freeze for up to 2 months. Thaw overnight before baking.

Prep Time: 15 minutes
Cook Time: 35–40 minutes