This is similar to the green bean casserole everyone makes. Bart and I loved it, but Irene still would rather use leftover turkey to make Souper Soup.
3-4 cups frozen green beans, microwaved or simmered until just done, or 2 cans french cut green beans.
If the beans are very long, cut them in half or they will be too hard to scoop out of the dish when serving.
2 cups cooked turkey, diced or cut into chunks
1 can cream of mushroom soup
1 can cream of celery soup
1 (16 oz) container sour cream (We use fat free)
1/2 pkg French Onion Soup mix (original recipe calls for the whole package, but I thought it was too much)
1 pkg dry stuffing mix, cooked to pkg directions
optional - shredded cheese (I used Gruyere), and French Fried Onions - both to sprinkle on top
Directions: After cooking beans, spread them in the bottom of a greased 2 qt casserole dish. Cover with turkey. Mix soups, sour cream, and onion soup mix and pour over turkey. Top with prepared stuffing mix. Sprinkle with optional ing.
Bake at 350 for 30 - 40 minutes, or until heated through.
Note: I didn't have sour cream, or even plain yogurt to substitute, so I added mayonnaise and milk. It worked fine, but no doubt wasn't as healthy for us as the fat free sour cream would have been.
Served for family dinner with fresh salad, and chocolate chip rhubarb muffins for dessert, on 5/2/2012 to Bart and Irene.
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