Potato Topped Turkey And Green Bean Bake Recipes

GREEN BEAN POTATO BAKE

Steps:

• In a greased 13x9-in. baking dish, layer the potatoes, beans, ham, 2 cups cheese and onion. In a large bowl, combine the soup, milk, mayonnaise and sour cream; pour over the top and gently stir to coat., Cover and bake at 350° for 45 minutes. Uncover, sprinkle with remaining cheese. Bake 5-8 minutes longer or until cheese is melted.

GREEN BEAN AND TURKEY CASSEROLE

Steps:

• Heat oven to 375°F. In 2-quart saucepan, mix turkey, green beans, soup and 1/3 cup of the milk. Cook over medium heat 6 to 8 minutes, stirring occasionally, until mixture is hot.
• Make mashed potatoes in microwave as directed on box using water, remaining 2/3 cup milk, butter, salt and mashed potato mix.
• Remove turkey mixture from heat. Stir in cheese until melted. Pour into ungreased 2-quart casserole. Top with mashed potatoes.
• Bake uncovered 10 minutes. Sprinkle with onions; bake 3 to 5 minutes longer or until mixture is bubbly and onions are warm.

GREEN BEAN AND POTATO CASSEROLE

Steps:

• 1. Preheat the oven to 350°F. Butter an 8 by 8-inch covered baking dish.
• 2. In a large soup pot, combine the potatoes, cream, garlic, thyme, salt and pepper to taste. Bring to a boil, then reduce to a simmer. Cook until the cream is slightly reduced, about 5 minutes. Stir in the green beans and carefully transfer the mixture to the baking dish. Cover and bake 30 minutes.
• 3. Uncover and continue to bake until the cream is bubbling and the vegetables are tender, about 10 minutes longer. Increase the oven temperature to 400°F., scatter the gruyere and bacon over the top and bake until the cheese is melted and golden, 10 to 15 minutes longer. Remove the casserole from the oven and let rest for 20 minutes. Sprinkle with the crispy onions and serve.

MASHED POTATO TOPPED GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Mix soup and milk, then add pepper and green beans.
• Stir in 2/3 cup French fried onions. Pour into a 1 1/2 quart casserole.
• Bake for 30 minutes or until hot.
• Remove from oven and stir casserole. Top with prepared mashed potatoes.
• Adjust oven to broil. Toast potatoes under broiler until lightly brown, about 2 minutes.
• Top with remaining French fried onions and serve.

ROAST TURKEY BREAST WITH POTATOES, GREEN BEANS, AND MUSTARD PAN SAUCE

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Coat 2 heavy large rimmed baking sheets with nonstick spray. Whisk 2 tablespoons mustard, 2 tablespoons tarragon, and 1 tablespoon oil in small bowl. Place turkey breast, skin side up, on 1 prepared baking sheet; sprinkle all over with salt and pepper. Spread mustard mixture over skin. Roast turkey in bottom third of oven 45 minutes.
• While turkey roasts, toss potatoes, sliced leeks, 1 tablespoon tarragon, and 1 tablespoon oil in large bowl. Sprinkle with salt and pepper; spread out on second baking sheet.
• After turkey has roasted 45 minutes, place potatoes in top third of oven. Roast along with turkey until potatoes are tender, stirring potatoes occasionally, about 45 minutes. Remove potatoes from oven.
• Toss beans with 1 tablespoon tarragon and 1/2 tablespoon oil in large bowl; sprinkle with salt and pepper. Spread beans around turkey; pour broth over beans. Continue roasting until thermometer inserted into thickest part of turkey registers 165°F and beans are crisp-tender, 10 to 15 minutes. Rewarm potatoes in oven 5 minutes.
• Place potatoes and beans on platter. Slice turkey; place on same platter. Whisk 2 tablespoons mustard into turkey juices on sheet; season with salt and pepper. Spoon some juices over turkey; sprinkle with 1 tablespoon tarragon. Pass remaining juices.

GREEN BEAN TURKEY BAKE

Steps:

• In a 2-qt. microwave-safe dish, combine the green beans, turkey, soup, cheese and milk. Cover and microwave on high for 5-6 minutes or until bubbly, stirring once. , Carefully spread mashed potatoes over turkey mixture; sprinkle with cracker crumbs. Cover and cook on high for 2-4 minutes or until heated through. Let stand for 5 minutes before serving.

POTATO-TOPPED TURKEY AND GREEN BEAN BAKE

Steps:

• Heat oven to 450°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
• Spray 10-inch nonstick skillet with cooking spray. Cook turkey, onion, garlic powder and thyme in skillet over medium-­high heat until turkey is no longer pink. Stir in milk, green beans, soup, water chestnuts and mushrooms. Heat to boiling. Pour turkey mixture into baking dish. Top with potato nuggets.
• Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

ROASTED GREEN BEANS AND POTATOES

Steps:

• Peel the potatoes and cut them into cubes. Place them in a medium mixing bowl. Add the olive oil, salt, pepper, paprika, and Italian herbs to the potatoes and stir until all of the potatoes are coated with the mixture.
• Empty the potatoes from the bowl onto a baking sheet, spreading them out evenly for better cooking. Place them in the oven and bake for 15 minutes at 400°F.
• While the potatoes are cooking, take the mixing bowl (no need to wash it after the potatoes) and add the green beans. Add the olive oil, garlic, and salt, then stir them in until the beans are evenly coated.
• Take the potatoes out of the oven and add the green beans on top of them. Spread the beans out as well, again for even cooking. Bake the pan of potatoes and green beans for another 25 minutes. Then, they are ready to serve.

TURKEY POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover.
• Bake for 30 to 40 minutes in the preheated oven, until heated through.

TURKEY TONNATO WITH POTATOES AND GREEN BEANS

Steps:

• Put turkey breast in a 6- to 8-quart pasta pot and add broth and enough water to cover turkey by 1 inch. Remove turkey and bring liquid to a boil. Season with salt and return turkey to pot, then poach at a bare simmer, uncovered, skimming any froth, until an instant-read thermometer inserted 2 inches diagonally into thickest part of breast (do not touch bone) registers 155°F, 1 to 1 1/4 hours. Cool turkey in broth 30 minutes (internal temperature will rise to 170°F).
• Purée tuna, anchovies, mayonnaise, oil, lemon juice, and water in a blender until very smooth.
• Transfer turkey to a cutting board, then bring remaining poaching liquid to a boil.
• Add half of beans and cook, uncovered, until crisp-tender, 3 to 5 minutes. Transfer with a slotted spoon to a colander and refresh under cold water. Cook remaining beans and refresh in same way. Add potatoes to broth in pot and simmer until just tender, about 10 minutes. Drain potatoes, reserving broth for another use.
• Thinly slice turkey breast on the diagonal. Arrange beans on a platter and top with potatoes, then drizzle vegetables with some tonnato sauce. Top with turkey slices and more tonnato sauce. Sprinkle dish with capers, olives, and basil. Serve remaining sauce on the side.