Serves 4 to 6.
- 1 lb. ground turkey
- 1 garlic clove, finely chopped
- 1/2 tsp. dried sage
- 1 egg
- 1/2 c. chopped green onions
- 1 tsp. freshly ground pepper, plus more as needed
- 2 tsp. salt, divided
- 1 tbsp. olive oil
- 1 lb. of fresh green beans, stems removed and chopped into bite-sized pieces
- 4 slices bacon
- 6 tbsp. butter, divided
- 1 1/2 c. chopped baby bella mushrooms
- 5 to 6 tbsp. flour
- 2 1/2 c whole milk
- 1/2 c. half and half
- 1/4 c. chopped onions
- 3 c. shredded sharp Cheddar cheese, divided
- 1 32-oz. package Tater Tots
- Preheat oven to 375 degrees. In a medium bowl, combine turkey, garlic, sage, green onions, egg, pepper and 1 teaspoon salt. In a skillet over medium heat, heat olive oil and then brown the turkey mixture. Remove from stove and transfer mixture to a large bowl.
- In a pot of boiling water, blanch green beans for 2 to 3 minutes. Using a slotted spoon, remove beans and plunge them into ice water. Once cool, drain completely and add to turkey mix.
- In a skillet over medium heat, fry bacon until crisp. Remove from pan, and cool bacon on paper towels. Chop bacon into 1/4-inch pieces and add to turkey mix. Gently combine turkey mix, beans and bacon and spread in an even layer in a 9x13-inch baking pan.
- In a large skillet over medium-high heat, heat 2 tablespoons butter. As soon foam begins to subside, add mushrooms and cook, stirring continuously, until mushrooms are browned, about 4 to 6 minutes.
- In a medium saucepan over medium heat, melt remaining 4 tablespoons butter. Slowly and evenly sprinkle flour into the butter. Cook for 2 minutes, then slowly whisk in the milk and half and half. Cook for 2 more minutes, then add diced onions, remaining 1 teaspoon salt, and pepper to taste. Stir After 1 minute, stir in 2 1/2 cups cheese and cook, stirring, until melted. Pour cheese mixture evenly over casserole. Scatter Tater Tots over the top, then scatter remaining shredded cheese.
- Bake until golden brown, about 45 minutes. Remove from oven and serve