1poundground turkey or turkey sausage(can substitute 3 cups of shredded, cooked turkey meat)
12ounces (about 3 cups)frozen or fresh green beans chopped into 1" pieces
½onion, chopped
2clovesgarlic, minced or pressed
1can (10 oz.)cream of mushroom soup(see notes for soup variations)
2cupssharp cheddar cheesegrated or shredded, divided
16ounces frozen tater tots(smaller sized bag or 1/2 of a larger bag)
salt and pepper to taste
Instructions
Preheat the oven to 375ºF.
Brown ground turkey in a 10-11" skillet over medium heat. Drain fat from the pan. Add green beans, chopped onion, and garlic to skillet and saute until onions turn translucent.
Stir in cream of mushroom soup and mix into the turkey and vegetable mixture. If your skillet is oven-safe, continue on to the next step. Otherwise, add the mixture to a round or oblong casserole dish.
Sprinkle half the grated cheese evenly across the top. Then top the casserole with a layer of tater tots and the rest of the cheese.
Bake at 375º uncovered for 33-35 minutes until the cheese, and tater tot topping is golden brown and the edges of the casserole are bubbly.
Let cool at least 5 minutes before serving. Garnish with sour cream, sliced green onion, or parsley.
Video
Notes
Make this a make-ahead casserole! Follow steps 1-3 in the instructions, then cover and refrigerate the casserole for up to 3 days. Bake at 375º F for 37-40 minutes until the tater tots and cheese are golden brown, and the edges of the casserole are bubbly. Let cool at least 5 minutes before serving. Garnish with sour cream, sliced green onion, or parsley.Make this a leftover makeover meal with your leftover Thanksgiving turkey meat! Simply substitute 3 cups of cooked, shredded turkey meat for the ground turkey.Recipe variations: use any of Campbell's condensed cream soups, like cheddar cheese soup, cream of celery, cream of asparagus, or cream of potato, to customize this tater tot casserole recipe.