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Green Bean and Turkey Casserole

green bean and turkey casserole Entree
Green Bean and Turkey Casserole
  • Prep 20 min
  • Total 35 min
  • Servings 6

Honest to goodness! You can have this comforting meal for six on the table with very little effort.

Updated April 29, 2010

Ingredients

  • 2
    cups cubed cooked turkey or chicken
  • 2
    cups frozen cut green beans, (from 1-lb bag)
  • 1
    can (10 3/4 oz) condensed cream of mushroom soup
  • 1
    cup milk
  • 1 3/4
    cups water
  • 3
    tablespoons butter or margarine
  • 1/2
    teaspoon salt
  • 2
    cups plain mashed potato mix (dry)
  • 1
    cup shredded Cheddar cheese (4 oz)
  • 1/2
    can (2.8 oz) french fried onions (1/2 cup)

Steps

  • 1
    Heat oven to 375°F. In 2-quart saucepan, mix turkey, green beans, soup and 1/3 cup of the milk. Cook over medium heat 6 to 8 minutes, stirring occasionally, until mixture is hot.
  • 2
    Make mashed potatoes in microwave as directed on box using water, remaining 2/3 cup milk, butter, salt and mashed potato mix.
  • 3
    Remove turkey mixture from heat. Stir in cheese until melted. Pour into ungreased 2-quart casserole. Top with mashed potatoes.
  • 4
    Bake uncovered 10 minutes. Sprinkle with onions; bake 3 to 5 minutes longer or until mixture is bubbly and onions are warm.

  • Leftover turkey from Thanksgiving? This is a tasty way to use it. Cranberry sauce and a tossed salad are colorful accompaniments.

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
190
% Daily Value
Total Fat
22g
33%
Saturated Fat
10g
48%
Trans Fat
1 1/2g
Cholesterol
80mg
27%
Sodium
920mg
38%
Potassium
450mg
13%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
8%
Sugars
4g
Protein
22g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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