Kitchen notes · a little help before you start
Turkey and Stuffing Casserole
A stuffing-lined casserole makes a welcoming home for creamy turkey and green beans. The filling is soft beneath a crisp scattering of fried onions, so each scoop has a little crunch. It's a generous plate for anyone who looks forward to stuffing as much as the turkey.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Original yield
- Serves 8
- Ingredients
- 5 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Turkey
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Casseroles
A few quick notes
1. Press the stuffing firmly
Pack the stuffing across the bottom and a little up the sides so it acts like a crust. It doesn't need to look perfect, but a firm, even layer helps hold the filling in place.
2. Use cooked turkey
The turkey goes into the filling already cooked and chopped. The bake is for heating everything through and bringing the casserole together, not for cooking raw turkey.
3. Dish shape can change the bake
The size and depth of the casserole dish affect timing. A deeper dish may need the full bake time, while a wider one can heat through a little differently.
Get to know the ingredients
Stuffing is the base
Use turkey stuffing as the casserole shell, not as a loose topping. Press it into the sprayed dish before the filling goes in so it lines the bottom and sides.
Drain the green beans
The green beans are listed drained, which matters because the filling already gets its moisture from the undiluted soup. Extra liquid would make the center looser than intended.
Keep the soup undiluted
Add the cream of mushroom soup straight from the can. Don't thin it with water or milk, since it's meant to bind the turkey and green beans into a creamy filling.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Turkey and Stuffing Casserole
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Scatter the french fried onions over the filling before the casserole goes into the oven. They bake on top, giving the finished dish a crunchy, savory layer against the soft stuffing and creamy center.
A little more help as you go
Spray the dish first
The stuffing is pressed directly against the baking dish, so give the dish a coat of cooking spray before you start shaping the base. It makes serving the casserole much easier.
Mix the filling separately
Stir the turkey, drained green beans, and soup together in a bowl before spooning them into the stuffing shell. That way the soup coats everything evenly before it bakes.
A few questions you might have
Does the stuffing go on top or underneath?
It goes underneath and up the sides of the dish, almost like a savory crust. The french fried onions are the topping.
Should I prepare the cream of mushroom soup with liquid first?
No. Use the soup undiluted, straight in with the turkey and green beans. It's there to make a thick, creamy filling.
How do the dish's size and depth affect cooking?
The casserole bakes in a 2.5-quart dish, but the exact shape still affects how the heat moves through the filling. A deeper dish can behave differently from a shallower one.
Do the green beans need to be drained?
Yes. Use drained green beans, and that keeps the filling from picking up extra liquid before it goes into the stuffing-lined dish.
When do the french fried onions go on?
Add them before baking, after the turkey mixture has been spooned into the stuffing-lined dish. They sit on top for the oven time.
Any more cooking tips?
Exact cooking time will depend on the size and deepness of the casserole dish.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: tastesoflizzyt.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.