Green Bean & Turkey Casserole

This is the leftover-turkey casserole that turns Thanksgiving Sunday into a fresh meal in 60 minutes. Cubed cooked turkey meets canned green beans, cream of mushroom soup, and cheddar in one familiar Midwest combination, then gets crowned with mashed potatoes and topped with crispy fried onions for textural contrast.

The fried onion finish is the move that lifts this above the standard “cream of” casserole. Adding them only for the last 3 to 5 minutes (per the directions) keeps them crisp instead of letting them go soft and limp under prolonged heat. They’re the textural crunch that the otherwise creamy interior desperately needs.

Mashed potatoes on top instead of stirred in is the smart choice. They create a fluffy, bake-browned crust that holds the rest of the filling underneath, almost like a turkey shepherd’s pie. Use leftover holiday mashed potatoes if you have them. Otherwise, instant from a box works fine here.

Pro Tips

• Heat the filling on the stovetop first as the directions specify. Cold filling means the casserole takes longer to bake through and the top can burn before the middle’s hot.
• Spread the mashed potatoes with a fork to create texture and ridges. The peaks brown beautifully under the broiler-level heat.
• Add the fried onions only at the very end. Putting them on for the full bake leaves you with sad, soggy onions.
• Use sharp cheddar for more flavor punch. Mild cheddar disappears under the cream of mushroom soup.

Variations

• Substitute leftover chicken for turkey in any season.
• Use fresh or frozen green beans cooked to crisp-tender for a less canned-tasting version.
• Add a layer of stuffing between the filling and potatoes for the ultimate holiday leftover hack.