Turkey Green Bean Casserole Gratin
14 CommentsLeave CommentPrint Recipe
This post may contain affiliate links. Please read my disclosure policy.
Need an idea on what to do with all the Christmas dinner turkey leftovers? Tired of sandwiches and soup? How about combining two favorites after holiday time with a little cheddar cheese for this Turkey Green Bean Casserole Gratin.
I’m definitely one who enjoys the traditional green bean casserole and around our house it’s made more than just around the holidays. I don’t usually use canned, processed goods because I prefer fresh, but for this recipe feel free to use whatever you choose.
Recently I posted on how to make Homemade Condensed Cream of Mushroom Soup and it’s one of the ingredients for this dish. Instead of canned green beans I had a 16 ounce bag of French green beans (haricot vert), which is about 4 cups trimmed to use. The flavor is better than canned and the color makes this dish shine.
With the leftover turkey from a pre-Christmas dinner we’ve had I used the white meat from the Roasted Turkey with Compound Butter Rub. This was one moist and flavorful turkey and worked perfectly in this casserole.
With a little bit of some sharp cheddar cheese grated on top of the green bean and turkey mixture this would be perfect!
Another key ingredient in this is the traditional crispy onions that go on top. I could just as easily fry some up myself, but I like to use French’s French Fried Onions.
The green beans got a 8 minute boil in salted water to stay a little al dente unlike the canned, then a quick shock in iced water to keep their bright green color.
It really doesn’t take that much more effort to make things from scratch, you know everything that goes into your meal and the less chemicals and preservatives the better. Don’t you deserve it? I say yes. Enjoy!
Turkey Green Bean Casserole Gratin
- 4 cups green beans
- 1 1/4 cup condensed cream of mushroom soup see recipe
- 3/4 cup milk
- 1/4 tsp fresh black pepper
- 1 tsp Worcestershire sauce
- 4 cups chopped turkey meat
- 1 cup grated sharp cheddar cheese
- 6 oz French Fried Onions
- Preheat oven to 350°F.
- Blanch trimmed green beans in boiling, salted water for 8 minutes. Remove with slotted spoon and shock in a bowl of ice water to cool and keep bright color. Drain and set aside.
- In a bowl whisk together the condensed soup, milk, black pepper and Worcestershire sauce.
- Place the blanched green beans, chopped turkey and 2/3 cup onions in a 9x9” casserole sprayed with cooking spray. Pour the soup mixture over. Top with 1 cup cheddar cheese and bake for 25 minutes. Top with remaining crispy onion stand bake for 5 minutes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Just put this in the oven with leftover smoked turkey from Thanksgiving. Didn’t have cheddar so subbed that with mozzarella. Also tossed in some leftover dried cranberries. Looking forward to it!
Oooohhhhh! Love the cranberry add idea!
I’m totally in love with this recipe … especially the homemade mushroom soup. I’m so making this next time I have turkey leftovers!
Thanks Kristen. Sometimes the recipes I think will be super obvious or over done prove to be excellent if you just use fresh or homemade ingredients. 🙂
Hey Kevin! I would so chow down on this, but would have to sub in really crispy fried onions on top! Just me 🙂
Thanks Dorothy, it sure worked!
I am having a low key Christmas dinner for 3 this year, so I won’t be having any turkey, but after seeing your turkey AND this gratin, I am wishing I was!! This is a fabulous use of left over turkey, Kevin!! LOVE that you use homemade cream of mushroom soup! I could eat this casserole for breakfast! Cheers, my friend – to a wonderful Christmas week!
You know Chey, sometimes I prefer the low key, smaller ones better. I enjoy big family dinners, but the smaller lends itself to less stress and more conversation.
At first we were to smoke a turkey, but we are a little turky-ied out as I am sure you can relate as a fellow food blogger with pre-holiday meals for posts, BUT this year we switched it up and Dave is actually making a beautiful prime rib and we are having one dear friend over. It’s a win, win!
Have a wonderful Christmas week, too friend! 🙂
What a great combination of my favorite holiday foods, Kevin! Love all the fresh, from-scratch ingredients. My mom makes a turkey on Christmas night, so this will be perfect for the day after.
Funny I made the green bean casserole for our pre-Christmas meal with friends and then again for this recipe. Fresh never gets old and this one is Comfort Food 101. 🙂
I’d be all about these as leftovers, Kevin! Heck, these aren’t even leftovers…these are firstovers. (I just made that word up.) Love the comfort food here…perfect for the holidays! And yes, bonus points on the new logo. #WolfpackFirstOvers
Firstovers! Love it Dave. With the heater on and the evenings getting darker earlier it’s meals like this that make it all better 🙂
Thanks too on the new logo comment. Been working on a new look and feel for a while. 2016 will be a new direction and I’ve updated my About page section to reflect upcoming changes.
Oh my god! I love the new logo 🙂 and I would love to make this casserole 🙂 But do I need to add the soup? i feel it would be very dense? maybe mushrooms? You know we do cook beans in a red tomato sauce, I think I love your recipe more 🙂 pinned!
Thank you Farida! The new logo was a long time coming. 🙂
Oh the soup holds it all together Farida. I would try it first and see what you think, but feel free to experiment and let me know.