Wednesday, April 10, 2013
Turkey Green Bean Almond Casserole
This evening I put together a quick casserole using the leftover turkey breast from Sunday. It's sort of like a green bean casserole, but with turkey in it. I had about 4 cups of leftover diced turkey breast and I cooked a 12-oz bag of frozen french green beans and toasted some slivered almonds. I made a double batch of cream of mushroom soup for the sauce part and whisked in about 2 cups of shredded cheddar cheese and a little sour cream to make a cheesy sauce. I also sauteed fresh mushrooms, onions and celery to add to the mixture. This was similar to a chicken almond casserole that I used to make that had rice in it along with canned cream of "whatever" soup. I put french green beans in the casserole to take the place of the rice. I seasoned it with a bit of salt, pepper and cayenne. Everything was stirred together and then I topped it with some additional cheddar cheese and paprika and baked it for about 30 minutes. If I make it again, I will reduce the sauce part since it didn't absorb sauce the way rice does and I prefer it less saucy. I used the turkey broth I saved from the crock pot from cooking the turkey breast to make the Cream of Mushroom Soup. While this casserole isn't fancy and wouldn't win any awards...it was good. Hubby liked it too. I snapped a quick picture below for you to see. Enjoy!