This Ham, Potato and Green Bean Casserole is hearty, creamy, and full of comfort.
It’s perfect for when you have leftover ham and want to throw something warm and filling together without a lot of fuss.
The potatoes soak up all the flavor from the ham, and the green beans bring a fresh bite that keeps it from feeling too heavy.
You’ll get creamy, cheesy goodness in every bite.
Why I Love This Recipe
This recipe came out of one of those “what do I have in the fridge?” nights. I had leftover ham from the weekend, some green beans, and a bag of potatoes. Threw it all in a dish with a creamy sauce and some cheese—and it became a regular.
- Uses simple, everyday ingredients
- Perfect for leftover ham
- Feels like a full meal in one pan
- Creamy, cheesy, and cozy
- Feeds a crowd with minimal effort
Servings: 6–8
Total Time: 1 hour 5 minutes
Prep Time: 15 minutes
Cook Time: 50 minutes
What You’ll Need
- 2 cups diced cooked ham
- 4 cups peeled and thinly sliced potatoes
- 2 cups trimmed and halved green beans (fresh or thawed from frozen)
- 1 cup diced onion
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- Optional: chopped parsley for garnish
Pro Tips
- Use a mandoline to get evenly thin potato slices so everything bakes evenly
- Pre-cook the green beans just until tender-crisp if using fresh ones
- Sharp cheddar adds more flavor, but you can mix cheeses if you like
- Let it rest 5–10 minutes before serving so the sauce thickens
- Cover loosely with foil if the top browns too quickly while baking
Tools You’ll Need
- Medium saucepan
- Whisk
- 9×13 baking dish or round casserole dish
- Large spoon or spatula
- Foil
Substitutions and Variations
- Swap green beans for broccoli or peas
- Use leftover turkey or rotisserie chicken instead of ham
- Add a sprinkle of breadcrumbs on top for a little crunch
- Swap milk for half-and-half for a richer sauce
- Use Monterey Jack or Swiss cheese for a different flavor
Make Ahead Tips
- Assemble the casserole up to a day in advance, cover, and refrigerate. Bake when ready.
- You can also make the cheese sauce ahead and store it separately, then reheat gently before assembling.
Cooking Instructions
Step 1: Preheat oven and prep baking dish
Preheat your oven to 375°F. Lightly grease a 9×13 baking dish or round casserole dish with a bit of butter or nonstick spray.
Step 2: Sauté onion in butter
In a medium saucepan, melt 3 tablespoons unsalted butter over medium heat. Add 1 cup diced onion and cook until soft and translucent, about 3–4 minutes.
Step 3: Make the cheese sauce
Whisk in 3 tablespoons all-purpose flour and cook for 1 minute. Slowly whisk in 2 cups milk until smooth. Add 1 cup shredded cheddar cheese, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground pepper. Stir until cheese is melted and sauce is thick and creamy.
Step 4: Layer the casserole
In the prepared baking dish, layer half of the sliced potatoes, half the diced ham, and half the green beans. Pour over half the cheese sauce. Repeat the layers with the remaining potatoes, ham, green beans, and sauce.
Step 5: Bake the casserole
Cover the dish loosely with foil and bake at 375°F for 30 minutes. Remove the foil and bake for another 15–20 minutes until bubbly and golden on top.
Step 6: Rest and garnishLet the casserole rest for 10 minutes. Garnish with chopped parsley before serving.
Leftovers and Storage
- Store leftovers in the fridge for up to 4 days in an airtight container
- Reheat in the oven or microwave until warm
- Add a splash of milk when reheating if it looks too thick
Macros Information (Per Serving – based on 8 servings)
Calories: ~390
Protein: 21g
Carbs: 28g
Fat: 21g
Fiber: 3g
Sugar: 5g
Why This Recipe Works (Quick Science)
The starch from the potatoes blends with the cheese sauce as it bakes, helping thicken the casserole naturally. The layering allows each component to cook evenly, and the green beans hold their texture and color. Butter and flour form a roux base for the sauce, which makes it rich and creamy without curdling in the oven.
Common Mistakes
- Slicing potatoes too thick – they may not cook through evenly
- Skipping the foil in the first bake – this helps steam the potatoes before browning
- Using raw beans without trimming – always trim and halve for even cooking
- Undercooking the sauce – it needs to be thick before baking
What to Serve With
- Crusty garlic bread
- A fresh side salad with vinaigrette
- Roasted carrots or Brussels sprouts
- Applesauce or cranberry relish for a sweet contrast
FAQ
Can I use canned green beans?
Yes, but they’ll be softer. Drain well and add them in the second layer so they don’t overcook.
What kind of potatoes work best?
Yukon Golds or Russets. Just make sure they’re sliced thin.
Can I freeze it?
Yes, freeze after baking and cooling. Reheat in the oven at 350°F until warmed through.
Final Thoughts
This Ham, Potato and Green Bean Casserole is everything you want in a cozy one-dish meal—savory, creamy, and simple. It’s perfect for using up leftovers but feels like a totally new meal. Try it, enjoy it, and let me know how it turns out for you!