This is a great recipe for leftover turkey. It is reminscent of green bean cassarole and is a real comfort food-- perfect for cooler weather. It is also extremely easy (if you make it using up leftovers) and very delicious! You can serve over brown rice.
About 2 cups cooked turkey (or chicken)
About 1 to 2 cups home made cream of mushroom soup
About 1 cup green beans
About 1/3 cup stock or leftover gravy (optional)
About half one medium onion, sliced
1 tsp tarragon
Sea salt & pepper to taste (I like to go heavy on the pepper in this recipe)
In a large saute pan, saute the cooked turkey and green beans in a little olive oil for about five minutes (over medium heat). In the mean time, in a small saute pan, brown the onions in a little olive oil over medium heat. Add cream of mushroom soup and season with salt, pepper, and tarragon. If adding the stock or gravy, do so now.
Simmer on low about ten minutes or so until green beans are cooked through. Serve with onions on top. You can serve this over brown rice, delicious.
Comments: The "gravy" ingredient is included as optional because you may have leftover gravy from your original turkey dinner that you would like to use up, and it adds to the overall heartiness of this recipe. However, it is not necessary for a delicious dish, and can easily be excluded. My husband loves the traditional green bean cassarole from his childhood and I made this with those flavors in mind.
You should know that I agonized over a name for this recipe and could not come up with anything better than Turkey and Green Beans!
**By the way, I am so frustrated with how unappetizing this picture turned out, because this was so very good and the picture does not do it justice.