1 pound lean (93%) ground turkey
1 (14.5oz) can French-cut green beans (drained)
1 (15oz) can Mrs. Grimes® Navy Beans or Great Northern Beans (drained, rinsed)
2 (10.5oz) cans healthier (reduced sodium and fat) cream of mushroom soup
1/2 of 32oz package frozen seasoned shredded potato nuggets (about 49 nuggets)
Heat oven to 375°F. In medium skillet, crumble and cook turkey over medium-high heat 8 minutes, stirring occasionally. Layer in 11×7-inch (2-quart) baking dish. Layer with green beans and then white beans. In medium bowl, mix both cans of soup with 1/2 soup can of water (about 2/3 cup); pour over the white beans. Top with layer of potato nuggets. Bake 45 minutes or until thoroughly heated and bubbly, and potatoes are crisp.