I remember the first time I made this Cream cheese Turkey Ham Green Bean Casserole. It was a chaotic Tuesday, honestly, one of those nights where I just stared into the fridge, utterly stumped. My usual green bean casserole felt… tired. Then, I saw the leftover turkey ham from Sunday and a block of cream cheese peeking out. An idea sparked! I thought, "What if?" It was a total kitchen experiment, a bit of a mad scientist moment, but the smell that started wafting through the house? Oh, it was something else. This dish isn't just food, it's a warm hug, a reminder of those unexpected culinary wins that turn into cherished family traditions. It just feels right.
One time, I was so focused on getting the cream cheese perfectly smooth, I completely forgot to preheat the oven. I had everything mixed, topping on, and then, facepalm, realized my mistake. Had to sit there for 15 minutes, casserole just chilling on the counter, waiting for the oven to catch up. My husband just laughed, "Classic you, hon." But hey, it still turned out amazing! Just a little longer wait for that deliciousness.
Ingredients
- Fresh Green Beans (trimmed): I really think fresh makes a difference here, gives that lovely snap. I've tried frozen, and it works, but it's just not the same vibrant green or crisp texture. Don't overcook them in the blanching step, we want them tender-crisp, not mushy!
- Turkey Ham (diced): This is where the savory, slightly smoky flavor comes in. I use a good quality deli turkey ham, diced into small pieces. You could use leftover roasted turkey or even regular ham, but the turkey ham just hits different, less salty than some hams.
- Cream Cheese (softened): Full-fat, please! Honestly, don't skimp here. The cream cheese is the heart of the "creamy" in this Cream Cheese Turkey Ham Green Bean Casserole. It gives that rich, tangy base. Let it sit out for a bit, or a quick zap in the microwave helps it blend seamlessly.
- Cream of Mushroom Soup (canned): Yes, the classic! I know some people make their own, but for a quick, comforting casserole, the canned stuff is perfectly fine. I actually prefer the flavor profile for this specific dish. Just make sure it's regular, not the low-sodium kind unless you adjust your seasonings.
- Milk (whole or 2%): Helps thin out the sauce to the right consistency. Whole milk gives a richer mouthfeel, but 2% works too. I tried skim once, and it was just... watery. Not a fan.
- Garlic Powder & Onion Powder: These are my go-to flavor boosters. They add depth without any chopping. I tend to be heavy-handed with garlic powder, it just makes everything better, right?
- Black Pepper: Freshly ground if you have it! It adds a little kick and aroma that dried, pre-ground just can't match. Season to taste, but don't be shy.
- Crispy Fried Onions: The absolute essential topping! That salty crunch is non-negotiable for me. I’ve tried making my own crispy onions, and while fun, the canned ones are just so easy and iconic for a reason.
Instructions
- Prep Your Green Beans:
- First things first, get those green beans ready. Trim the ends, you know, the usual. Then, blanch them in a pot of boiling, salted water for about 3-5 minutes. We want them tender-crisp, not soft and sad. Immediately plunge them into an ice bath to stop the cooking and keep that vibrant green color. This step is crucial, honestly, for a great Green Bean Casserole. Drain them really well, nobody wants a watery casserole, trust me, I've been there!
- Whip Up the Creamy Base:
- In a large bowl, combine your softened cream cheese, cream of mushroom soup, and milk. Grab a whisk and go to town until it's super smooth and lump-free. This is where your patience pays off! I sometimes get impatient and end up with tiny cream cheese lumps, which isn't the end of the world, but smooth is better. Stir in the garlic powder, onion powder, and black pepper. Taste it! Does it need a little more zing? A touch more pepper? This is your kitchen, make it yours.
- Mix in the Good Stuff:
- Gently fold in your blanched green beans and the diced turkey ham into that creamy mixture. Make sure everything is nicely coated. This part always smells so comforting already! I usually use a big spatula here to avoid bruising the beans. Don't be afraid to get your hands a little messy, it's part of the home cooking charm, right?
- Assemble the Cream Cheese Turkey Ham Green Bean Casserole:
- Pour the entire mixture into a 9x13 inch baking dish. Spread it out evenly so every bite gets a bit of everything. I like to make sure the top is relatively flat, ready for its crispy crown. I've definitely overloaded a smaller dish before, leading to a bubbly mess in the oven. Learn from my mistakes, a 9x13 is your friend here!
- Bake to Perfection:
- Pop that dish into a preheated oven at 375°F (190°C) for about 20-25 minutes. You're looking for it to be bubbly around the edges and heated through. The top will start to look slightly golden. This is where the magic happens, the flavors really meld together. Your kitchen will smell incredible, honestly, it's the best part!
- Add the Crispy Finish:
- Take the casserole out of the oven and sprinkle those glorious crispy fried onions generously over the top. Put it back in the oven for another 5-10 minutes, or until the onions are golden brown and perfectly crunchy. Watch them closely, they can go from golden to burnt pretty fast! This final step makes the Cream Cheese Turkey Ham Green Bean Casserole sing!
There was this one time I was making this for a potluck, and I swear, my cat, Mittens, almost made off with a piece of turkey ham right off the counter. I had to do a whole ninja move to save it! Honestly, cooking at home is never dull. But seeing everyone’s faces light up when they taste this Cream Cheese Turkey Ham Green Bean Casserole? That’s what it’s all about for me.
Cream Cheese Turkey Ham Green Bean Casserole: Storage Tips
So, you've got leftovers of this delightful Cream Cheese Turkey Ham Green Bean Casserole? Lucky you! Let it cool completely before you even think about storing it. I've made the mistake of putting warm casserole straight into the fridge, and it creates condensation, making everything a bit soggy. Just cover it tightly with plastic wrap or pop it into an airtight container. It'll keep beautifully in the refrigerator for up to 3-4 days. When reheating, I usually go for the oven at 300°F (150°C) for about 20 minutes, covered, to prevent drying out. The microwave works in a pinch, but sometimes the sauce can separate a little, making it look less appealing, though it still tastes good! The crispy onions will lose their crunch, though, so maybe add fresh ones if you're feeling fancy.
Cream Cheese Turkey Ham Green Bean Casserole Substitutions
Listen, I'm all about making recipes work with what you've got! If turkey ham isn't your jam, diced cooked chicken or even crumbled cooked sausage would be tasty. I once used smoked sausage, and it gave it a whole new vibe, honestly. For the green beans, frozen can work if fresh isn't available, just make sure to thaw and drain them really well. If you're not a fan of cream of mushroom soup, you could try a homemade béchamel sauce seasoned with mushrooms, but it adds a few more steps. I've also swapped out half the cream cheese for sour cream for a tangier casserole, which was an interesting twist. As for the crispy fried onions, sometimes I've used crushed Ritz crackers mixed with melted butter for a different kind of crunch when I was out of onions. It's all about what you have and what you like!
Cream Cheese Turkey Ham Green Bean Casserole Serving Suggestions
This Cream Cheese Turkey Ham Green Bean Casserole is a star on its own, but it plays well with others too! For a hearty weeknight meal, I love serving it alongside some fluffy mashed potatoes (because more comfort carbs, please!) and a simple side salad to cut through the richness. It’s also an absolute must-have for holiday spreads, nestled next to roast chicken or a glazed ham. For a more casual vibe, a slice of crusty bread for dipping in that creamy sauce is just divine. And for drinks? A crisp white wine like a Sauvignon Blanc or even a light lager would be lovely. Honestly, this dish and a cozy movie night? Yes please, that's my kind of evening!
Cultural Backstory
Green bean casserole, in its classic form, is a true American comfort food icon, especially around the holidays. It was actually invented in 1955 by Dorcas Reilly at Campbell's Soup Company! Her goal was to create a quick and easy recipe using ingredients most people had in their pantry. This Cream Cheese Turkey Ham Green Bean Casserole is my own personal twist on that legacy. It's not about tradition as much as it is about making something familiar feel new and exciting for my own family. It became a staple in my home after that "oops" Tuesday night, a modern classic in our little culinary world, proving that sometimes the best dishes come from happy accidents and a desire to make something truly special for the people you love.
So there you have it, my beloved Cream Cheese Turkey Ham Green Bean Casserole. It’s more than just a recipe, it’s a little piece of my kitchen, full of happy accidents and comforting flavors. I honestly hope it brings as much joy and warmth to your table as it does to mine. Don't be shy, give it a whirl, and tell me how it goes! I love hearing about your kitchen adventures.
Frequently Asked Questions
- → Can I use frozen green beans for this Cream Cheese Turkey Ham Green Bean Casserole?
Yes, absolutely! Just make sure to thaw them completely and drain any excess water really, really well. I've done it when fresh weren't available, and while the texture is slightly different, it still tastes delicious. Don't skip the draining part, or it'll be watery!
- → What if I don't have turkey ham?
No problem! Diced cooked chicken, regular ham, or even some cooked crumbled bacon would work wonderfully. I've tried chicken and it was fantastic, just a slightly different flavor profile. Use what you have on hand and what your family enjoys!
- → How do I prevent the crispy onions from getting soggy?
The trick is to add them only for the last 5-10 minutes of baking, just until they're golden and crisp. If you add them too early, they'll absorb moisture from the casserole and get soft. For leftovers, I sometimes add a fresh sprinkle when reheating!
- → Can I make this Cream Cheese Turkey Ham Green Bean Casserole ahead of time?
You can! Assemble the casserole (without the crispy onions) and cover it tightly. Store it in the fridge for up to 24 hours. When you're ready to bake, let it sit at room temperature for about 30 minutes before baking, then add the onions for the last few minutes. It's a lifesaver for busy days!
- → Can I make this a vegetarian dish?
Definitely! Skip the turkey ham and maybe add some sautéed mushrooms or a plant-based protein alternative. Ensure your cream of mushroom soup is vegetarian-friendly (some contain chicken broth). I've made a mushroom-heavy version, and it was super savory and satisfying.