Smoked Turkey and Cheddar Green Bean Casserole

While the holiday table often leans on the expected, there is significant room to elevate traditional sides with smoky depth and sharper textures. This Smoked Turkey and Cheddar Green Bean Casserole reimagines the classic assembly by introducing lean protein and a more robust cheese profile. The result is a dish that carries enough substance to stand as a main-course lunch while remaining light enough to accompany a heavy holiday roast. By moving away from standard iterations, we focus on the interplay between the crisp snap of the beans and the savory richness of the topping.

Ingredients

The Casserole Base

• 4 cans (14.5 ounces each) Green beans, drained well
• 2 cans (10.5 ounces each) Condensed cream of mushroom soup
• 1 cup Whole milk
• 1/2 teaspoon Coarse ground black pepper
• 1/2 cup Shredded sharp cheddar cheese, divided
• 2 2/3 cups Crispy fried onions, divided

The Savory Additions

• 6 slices Cooked turkey bacon, prepared until crisp and divided
• 1/2 cup Sliced water chestnuts (optional, for added crunch)
• 1/2 teaspoon Garlic powder

Instructions

1. Preheat your oven to three hundred fifty Fahrenheit.
2. In a large mixing bowl, whisk together the mushroom soup, milk, black pepper, and garlic powder until smooth.
3. Gently fold the drained green beans into the soup mixture.
4. Crumble five strips of the cooked turkey bacon and add them to the bowl along with half of the cheddar cheese and half of the fried onions.
5. Transfer the mixture into a three-quart baking dish, spreading it into an even layer.
6. Place the dish in the oven and bake for twenty-five minutes until the edges are bubbling.
7. Remove the dish and give the center a gentle stir to redistribute the heat.
8. Top with the remaining cheese, the final strip of crumbled turkey bacon, and the remaining fried onions.
9. Return to the oven for five to seven minutes until the onion topping is deeply golden.

Step-By-Step Details

Preparing the Foundation

The secret to a successful bake lies in the drainage of the beans. If too much liquid remains in the cans, the sauce will break and become watery during the thirty-minute bake. Once drained, combine them with the cream of mushroom soup and milk. You are looking for a thick, velvety coating that clings to the beans rather than a soup-like consistency. The addition of black pepper and garlic powder at this stage ensures the seasoning is deeply integrated into the sauce.

Integrating Texture

Adding half of the fried onions and the crumbled turkey bacon into the mixture before baking allows those flavors to permeate the beans. As the turkey bacon heats, it releases a subtle smokiness into the mushroom base. The cheddar cheese acts as a structural binder here; as it melts, it thickens the sauce, preventing the “sliding” effect often seen in lower-quality casseroles.

The Initial Bake

Slide the three-quart dish into the center of the oven set at three hundred fifty Fahrenheit. During these first twenty-five minutes, the primary goal is heat penetration. You will know it is ready for the topping when the sauce at the perimeter of the dish begins to form small, active bubbles and the aroma of toasted onions becomes prevalent.

Finishing with Heat

After the initial bake, the stir is crucial. It ensures the beans in the center are as hot as those on the edges. When applying the final layer of cheddar and onions, try to cover as much surface area as possible. This creates a protective crust. Watch the oven closely during the final five minutes; the high fat content in fried onions means they can transition from golden to burnt in a matter of seconds.

Pro Tips

• Dry the Beans: After draining the cans, pat the green beans with a paper towel. This prevents the sauce from thinning out during the cooking process and keeps the texture firm.
• Temperature Matters: Ensure your milk is at room temperature before mixing. Cold milk can cause the condensed soup to clump, leading to an uneven sauce consistency.
• Turkey Bacon Prep: Cook your turkey bacon until it is slightly more brittle than you would for breakfast. This ensures it maintains its “crunch” even after being folded into the moist green bean mixture.
• Cheese Selection: Always use a sharp or extra-sharp cheddar. The intensity of the cheese is needed to cut through the richness of the cream of mushroom soup.
• The “Rest” Period: Allow the casserole to sit for five to ten minutes after removing it from the oven. This allows the starches to settle and the sauce to thicken further for cleaner serving portions.
• Dish Size: Using a wider, shallower dish rather than a deep one increases the surface area for the topping, ensuring every bite has a bit of that golden crunch.

Variations or Substitutions

• Heat Infusion: Fold in a small can of diced green chiles to the base mixture for a Southwestern flair that pairs beautifully with the sharp cheddar.
• Fresh Bean Swap: If using fresh green beans, blanch them in boiling water for three minutes and shock them in ice water before proceeding with the recipe to ensure they are fully cooked.
• Mushroom Upgrade: Add a handful of sautéed cremini or shiitake mushrooms to the bowl to enhance the earthy profile of the canned soup base.
• Dairy-Free Alternative: Use a cashew-based cream of mushroom soup and a plant-based cheddar substitute for a version that accommodates dairy sensitivities.

Serving Suggestions

This dish is a natural partner for roasted poultry, particularly a herb-crusted turkey or a simple roast chicken. Because of the inclusion of turkey bacon and cheese, it also functions well as a side to a simpler vegetarian main, like a stuffed butternut squash. For a casual gathering, serve it alongside crusty sourdough bread, which can be used to mop up the savory mushroom sauce.

FAQs

Can I make this dish ahead of time?

You can assemble the bean and soup mixture up to twenty-four hours in advance and store it in the refrigerator. However, do not add the fried onion topping until the moment you are ready to put it in the oven to prevent sogginess.

How do I prevent the casserole from becoming too salty?

Since canned soups and fried onions contain significant sodium, this recipe avoids adding extra salt. Using “no-salt-added” canned green beans is the best way to control the sodium levels if you are sensitive to salt.

What is the best way to reheat leftovers?

Reheat portions in the oven at three hundred Fahrenheit for fifteen minutes. This helps restore the crispness of the onion topping, which generally turns soft in the microwave.

Can I use frozen green beans instead of canned?

Yes, frozen beans work well. Thaw them completely and squeeze out any excess moisture before mixing them with the soup to ensure the casserole doesn’t become watery.

Nutrition Information

Nutrition information is an estimate and may vary based on preparation and ingredients used.

Smoked Turkey and Cheddar Green Bean Casserole

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This Smoked Turkey and Cheddar Green Bean Casserole reimagines the classic holiday side with lean turkey bacon and sharp cheddar for a savory, smoky finish.

• Author: Emily Parker
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 12 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

4 cans (14.5 ounces each) Green beans, drained well

2 cans (10.5 ounces each) Condensed cream of mushroom soup

1 cup Whole milk

1/2 teaspoon Coarse ground black pepper

1/2 teaspoon Garlic powder

1/2 cup Shredded sharp cheddar cheese, divided

2 2/3 cups Crispy fried onions, divided

6 slices Cooked turkey bacon, divided

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Instructions

1. Preheat oven to three hundred fifty Fahrenheit.

2. Whisk soup, milk, pepper, and garlic powder in a large bowl.

3. Fold in drained green beans, 5 strips of crumbled turkey bacon, half of the cheese, and half of the onions.

4. Transfer to a 3-quart baking dish and bake for 25 minutes.

5. Remove and stir. Top with remaining cheese, onions, and the final strip of crumbled turkey bacon.

6. Bake for 5 to 7 minutes until the topping is golden brown.

Notes

Dry the beans thoroughly after draining to prevent a watery sauce.

Use sharp cheddar to balance the richness of the mushroom soup.

Allow the dish to rest for 10 minutes before serving to let the sauce set.

Nutrition

• Serving Size: 1 cup
• Calories: 195
• Sugar: 4g
• Sodium: 580mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 25mg