1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook ground turkey until browned, breaking it up as it cooks. Add diced onion and minced garlic and cook until softened, about 3 minutes.
3. Stir in cream of mushroom soup, chicken broth, dried thyme, salt, and black pepper until well combined. Add green beans and cook together for 5 minutes.
4. Transfer the turkey and green bean mixture to the prepared baking dish, spreading evenly. Sprinkle shredded cheddar cheese over the top.
5. Cover tightly with foil and bake for 25 minutes.
6. Remove the foil, scatter crispy fried onions evenly over the top, and bake uncovered for an additional 5-10 minutes until the onions are golden brown and the casserole is bubbling at the edges.
7. Let rest for a few minutes before serving. Enjoy!

Nutrition Information (Per Serving)

• Calories: 340
• Carbohydrates: 18g
• Protein: 26g
• Fat: 18g
• Fiber: 3g
• Sodium: 760mg
• Vitamin C: 18% DV (from green beans)
• Calcium: 20% DV
• Iron: 12% DV

This turkey and green bean casserole is a balanced, protein-rich dinner that delivers comfort food satisfaction with lean turkey and fresh vegetables.

Notes

• Use condensed cream of mushroom soup straight from the can — not the ready-to-serve version. The condensed kind thickens the sauce properly during baking.
• Add the crispy fried onions only in the last 5-10 minutes. Adding them too early turns them soggy and defeats the whole purpose.
• Shred your own cheddar from a block for the smoothest, most even melt.

Storage Tips

• Refrigerator: Store covered for up to 3 days. Reheat in a 350°F oven to keep the onion topping as crispy as possible.
• Freezer: Freeze without the crispy onion topping for up to 2 months. Add the onion topping fresh when reheating and finishing in the oven.
• Make-ahead: Assemble through the cheddar layer, refrigerate covered up to 24 hours, and save the crispy onions for the final bake.

Serving Suggestions

• On its own as a complete one-dish dinner — it really doesn’t need anything else
• Alongside creamy mashed potatoes for a full comfort food spread
• With a crisp green salad to balance the richness
• With warm dinner rolls to scoop up the creamy sauce

Mix It Up (Recipe Variations)

Spicy Turkey and Green Bean Casserole: Add red pepper flakes and use pepper jack cheese instead of cheddar. Mushroom Lover’s Turkey and Green Bean Casserole: Sauté sliced cremini mushrooms with the onion and garlic for deeper flavor. Cheesy Broccoli Turkey Casserole: Replace half the green beans with small broccoli florets. Gluten-Free Turkey and Green Bean Casserole: Use gluten-free cream of mushroom soup and gluten-free crispy onions.

What Makes This Recipe Special

This turkey and green bean casserole takes the most beloved American casserole tradition — the classic green bean casserole born from Campbell’s test kitchen in 1955 — and transforms it into a hearty, complete dinner by adding lean ground turkey and a layer of melted cheddar. The two-stage baking method (covered first, then uncovered for the crispy onion finish) ensures the green beans cook through perfectly while the topping stays shatteringly crisp. It’s weeknight comfort food with a little holiday magic baked right in.