Cream Cheese Turkey Ham Green Bean Casserole: A Hearty Bake (Print Version)
Cream Cheese Turkey Ham Green Bean Casserole offers a comforting, rich spin on a classic side. This hearty dish is a family meal winner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Gluten
# Ingredients:
→ Main Casserole Components
01 -
Fresh Green Beans (trimmed)
02 -
Cooked Turkey Ham (diced)
→ Creamy Base & Liquid
03 -
Cream Cheese (full-fat, softened)
04 -
Cream of Mushroom Soup (condensed)
05 -
Chicken Broth (low sodium)
→ Flavor Boosters
06 -
Garlic Powder
07 -
Onion Powder
08 -
Black Pepper
→ Crunchy Topping
09 -
Crispy Fried Onions
# Instructions:
01 -
First things first, get those green beans ready. Trim the ends off your fresh green beans, then pop them into a pot of lightly salted boiling water. Let them cook for about 5-7 minutes, until they’re tender-crisp. You want them bright green, not mushy! This is where I always remind myself to *actually* salt the water; it makes the beans taste so much better. Once they’re done, drain them really, really well. I’m talking a good five minutes in a colander, maybe even pat them dry a bit if you’re as paranoid about a watery casserole as I am after my "deconstructed" incident.
02 -
While your beans are draining, preheat your oven to 375°F (190°C). In a large mixing bowl, grab that softened cream cheese – full-fat, remember? – and the condensed cream of mushroom soup. Give them a good whisk until they’re smooth and combined. This is where the magic starts to happen! Don't rush it; you want a nice, creamy base. I once didn't soften my cream cheese enough, and it took forever to get rid of the lumps. Not fun!
03 -
Now, pour in your low-sodium chicken broth, garlic powder, onion powder, and a generous crack of black pepper. Whisk it all together until everything is beautifully incorporated and the sauce is smooth and aromatic. Oh, the smell of garlic and onion powder hitting that creamy base, it's just so comforting! Taste it here; you might want a tiny pinch of salt, but remember the turkey ham and soup have some already.
04 -
Gently fold in your drained green beans and the diced turkey ham into that glorious creamy sauce. Make sure everything is evenly coated. Pour this mixture into a 9x13 inch baking dish. I usually give the dish a light spray with cooking oil first, just to make clean-up a little easier. Pop it into your preheated oven and bake for 20-25 minutes. You're looking for it to be bubbly around the edges and heated through.
05 -
After that initial bake, pull the casserole out. It should be looking all warm and inviting. Now, for the best part! Sprinkle those crispy fried onions evenly over the top. Don't be shy here; this is where the texture party really begins. I always add a little extra because, honestly, who doesn't love more crispy onions? I once tried to skimp, and my family noticed. Immediately. Oops!
06 -
Return the casserole to the oven for another 5-10 minutes, or until those crispy fried onions are golden brown and even more fragrant. Keep an eye on them; they can go from perfectly golden to burnt in a flash! Once it's out, let it sit for a few minutes before serving. This allows the sauce to set a bit, and honestly, the flavors just meld together even better. It’ll be bubbling and smelling absolutely incredible, trust me!
# Notes:
01 -
Always drain green beans super thoroughly to avoid a watery casserole.
02 -
Store leftovers in an airtight container for 3-4 days; reheat gently in the oven for best results.
03 -
If you're out of turkey ham, diced cooked chicken makes a great substitute.
04 -
Serving with a fresh side salad cuts through the richness beautifully.
# Equipment Needed:
01 -
9x13 inch baking dish
02 -
large mixing bowl
03 -
whisk
04 -
large pot for blanching
# Nutrition (Per Serving):
Calories: 400 kcal
Total Fat: 30 g
Total Carbohydrate: 25 g
Protein: 18 g