Turkey Stuffing and Green Bean Bake

• 1 can (10.75 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 teaspoon sage
• 1/2 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cubed turkey stuffing, prepared
• 2 cups fresh green beans, trimmed and cut into thirds
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/2 cup shredded cheddar cheese
• 1/4 cup melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a medium bowl, mix together soup, milk, sage, thyme, salt, and pepper.
3. 3 Stir in turkey stuffing, green beans, celery, and onion until well combined.
4. 4 Transfer mixture to a greased 8x8 inch baking dish.
5. 5 Sprinkle cheddar cheese evenly over the top.
6. 6 Drizzle melted butter over the cheese.
7. 7 Bake for 45 minutes, or until bubbly and top is golden brown.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 8x8 inch baking dish
• Mixing bowl
• Whisk
• Spatula

Variations

• Add 1 cup of diced cooked turkey for a heartier dish.
• Top with crushed buttery crackers for extra crunch.

Substitutions

• Use cream of chicken soup instead of mushroom for a different flavor.
• Substitute almond milk for a dairy-free option.

Pairings

• Roasted turkey
• Mashed potatoes
• Cranberry sauce

Nutrition

Tips

• For a richer flavor, use homemade turkey stuffing.
• Feel free to add cooked turkey for extra protein.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat covered at 350°F for 30-40 minutes.

Serving Suggestions

• Pairs wonderfully with roasted turkey and cranberry sauce.
• Great alongside a simple green salad.

FAQ