A delightful casserole combining turkey, vegetables, and crispy potatoes for a comforting meal.
Preheat your oven to 375°F.
Preheating ensures even cooking and the right texture for the dish.
In a skillet, cook the ground turkey over medium heat until browned, then drain any excess fat.
Stir occasionally to break up the turkey into small pieces for even cooking.
Spread the cooked turkey evenly in the bottom of a casserole dish.
Press the turkey down slightly to create an even layer.
Layer the green beans over the turkey.
Distribute the green beans evenly for consistent flavor in every bite.
Spread the cream of mushroom soup over the green beans.
Use a spatula to spread the soup evenly across the surface.
Sprinkle the shredded cheddar cheese over the soup layer.
Ensure the cheese covers the soup completely for a creamy layer.
Arrange the potato rounds on top of the cheese, covering the entire surface.
Overlap the potato rounds slightly for a more uniform crust.
Bake the casserole in the preheated oven for 40 minutes, or until the potatoes are golden and crispy.
Check halfway through baking to ensure even browning.
Let the casserole cool for a few minutes before serving.
Cooling allows the layers to set, making it easier to serve.
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