Ham, Potato and Green Bean Casserole

This Ham, Potato and Green Bean Casserole is simple, warm, and filling. You get tender potatoes, smoky ham, green beans, and a creamy homemade cheese sauce in every bite. It is also a great way to use leftover ham, and everything bakes together in one cozy casserole.

Why I Love This Recipe

This casserole reminds me of the kind of dinner that belongs on the table when you want something warm without making a long list of side dishes. Ham and potatoes already make a comforting pair, but adding fresh green beans keeps the casserole from feeling too heavy.

I also like that the sauce is made from simple ingredients instead of canned soup. It takes only a few extra minutes, and you can control how salty and cheesy it tastes.

• Leftover ham works beautifully.
• The potatoes turn soft and creamy without becoming mushy.
• Green beans add color and a little bite.
• The homemade sauce is creamy but not overly thick.
• Most of the ingredients are everyday grocery items.
• It makes a full, filling meal in one baking dish.

What You’ll Need

• 1½ pounds Yukon Gold potatoes
• 12 ounces fresh green beans
• 2 cups diced cooked ham
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons butter, plus 1 teaspoon for greasing
• 2 tablespoons all-purpose flour
• 1½ cups whole milk
• ½ cup chicken broth
• 1½ cups shredded cheddar cheese, divided
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon paprika

Ham, Potato and Green Bean Casserole Recipe

• Servings: 6
• Prep time: 20 minutes
• Cook time: 40 minutes
• Total time: About 1 hour
• Oven: 375°F (190°C)

Step 1: Prep the Potatoes and Green Beans

Wash 1½ pounds Yukon Gold potatoes and cut them into thin ¼-inch slices. Trim 12 ounces fresh green beans and cut them into 1½-inch pieces.

Bring a large pot of water to a boil. Add the 1½ pounds sliced Yukon Gold potatoes and cook for about 7 minutes.

Add the 12 ounces cut green beans to the same pot and cook for another 3 minutes. The potatoes should be starting to soften but should not fall apart. Drain everything well.

Step 2: Cook the Onion and Garlic

Melt 2 tablespoons butter in a medium saucepan over medium heat.

Add 1 diced onion. Cook for 4 to 5 minutes, until soft. Add 2 minced garlic cloves and cook for 30 seconds.

Step 3: Make the Creamy Sauce

Sprinkle 2 tablespoons all-purpose flour over the cooked onion and garlic. Stir for 1 minute.

Slowly whisk in 1½ cups whole milk and ½ cup chicken broth. Add ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon dried thyme, and ¼ teaspoon paprika.

Cook for 3 to 5 minutes, whisking often, until the sauce is thick enough to lightly coat a spoon.

Turn the heat to low. Stir in 1 cup shredded cheddar cheese until smooth and melted.

Step 4: Assemble the Casserole

Lightly grease a 9×13-inch baking dish with 1 teaspoon butter.

Add the drained 1½ pounds sliced Yukon Gold potatoes, drained 12 ounces cut green beans, and 2 cups diced cooked ham.

Pour all of the creamy cheddar sauce over the mixture. Gently fold everything together so the potatoes, beans, and ham are coated.

Sprinkle ½ cup shredded cheddar cheese evenly over the top.

Step 5: Bake the Casserole

Cover the baking dish with foil. Bake at 375°F (190°C) for 25 minutes.

Remove the foil and bake for another 10 to 15 minutes, until the sauce is bubbling and the cheese is melted with light golden spots.

Let the casserole rest for 5 to 10 minutes before serving. This helps the creamy sauce thicken.

Step 6: Serve

Spoon the casserole into a round serving bowl. Make sure each serving gets potatoes, ham, green beans, and plenty of creamy sauce.

Why This Recipe Works (Quick Science)

Par-cooking the potatoes matters. Potatoes take longer to soften than the other ingredients. Giving them a short boil before baking means you will not end up with crunchy potatoes in a finished casserole.

Flour thickens the sauce. Cooking flour with butter coats the flour with fat. When milk and broth are added, the starch absorbs liquid and creates a smooth, creamy sauce.

Cheese goes in over low heat. Very high heat can make cheese sauce grainy or oily. Lower heat helps the cheddar melt smoothly.

Resting helps the sauce set. The casserole will look extra loose when it first leaves the oven. A short rest lets the sauce cool slightly and thicken around the potatoes and ham.

Pro Tips

• Slice the potatoes about ¼ inch thick so they cook at the same speed.
• Drain the potatoes and beans very well. Extra water can make the sauce thin.
• Taste your ham before adding extra salt. Some ham is much saltier than others.
• Shred cheddar from a block when possible. It usually melts more smoothly than pre-shredded cheese.
• Do not fully cook the potatoes during boiling. They still need to hold their shape while baking.

Tools You’ll Need

• 9×13-inch baking dish
• Large pot
• Medium saucepan
• Colander
• Cutting board
• Chef’s knife
• Whisk
• Wooden spoon or silicone spatula
• Measuring cups
• Measuring spoons
• Cheese grater
• Aluminum foil

Substitutions and Variations

• Potatoes: Red potatoes can replace Yukon Gold potatoes.
• Green beans: Frozen green beans can work. Thaw and drain them first.
• Ham: Cooked turkey, chicken, or smoked sausage can replace the ham.
• Milk: 2% milk works for a slightly lighter sauce.
• Cheddar: Try Colby Jack, Monterey Jack, or a cheddar-Jack blend.
• Extra vegetables: Add cooked mushrooms, peas, or diced carrots.
• Crunchy topping: Add buttered breadcrumbs during the final 10 minutes of baking.

Make-Ahead Tips

You can assemble the casserole up to one day ahead. Cover it tightly and keep it in the refrigerator.

When you are ready to cook it, let the baking dish sit out while the oven heats. Because the casserole is cold, it may need an extra 5 to 10 minutes of covered baking time.

For the best texture, wait to add any optional breadcrumb topping until just before baking.

Common Mistakes

• Cutting potatoes too thick: Thick slices may still be firm when the casserole is done.
• Overcooking the potatoes first: They can break apart when you mix the casserole.
• Not draining the vegetables: Water left on the potatoes and beans can thin the sauce.
• Adding too much salt: Ham, broth, and cheddar already contain salt.
• Boiling the cheese sauce: Strong heat can cause the cheese to separate.
• Serving immediately: Give the casserole 5 to 10 minutes to rest so the sauce can thicken.

What to Serve With

This casserole can be dinner all by itself, but a simple side can round things out.

• Green salad with a light dressing
• Warm dinner rolls
• Garlic bread
• Roasted carrots
• Steamed broccoli
• Applesauce or sliced fresh apples
• Fresh fruit salad

Macros Information

Approximate nutrition per serving, based on 6 servings:

• Calories: 440
• Protein: 25 g
• Carbohydrates: 39 g
• Fat: 21 g
• Fiber: 5 g

These numbers are estimates. The exact macros will change based on the ham, cheese, milk, broth, and brands you use.

Leftovers and Storage

• Refrigerator: Store cooled leftovers in an airtight container for up to 3 to 4 days.
• Reheating: Warm individual portions in the microwave until hot throughout. For larger amounts, cover and reheat at 350°F until hot.
• If it looks dry: Add a small splash of milk before reheating.
• Freezing: You can freeze it, but the potatoes and creamy sauce may change texture after thawing. Refrigerated leftovers have the best texture.

FAQ

Q: Can I use leftover holiday ham?

A: Yes. Leftover cooked ham is perfect for this casserole. Dice it into small bite-size pieces before measuring 2 cups.

Q: Do I have to peel the potatoes?

A: No. Yukon Gold potato skins are thin and tender. Just scrub the potatoes well before slicing them.

Q: Can I use canned green beans?

A: Yes, but drain them very well and do not boil them with the potatoes. Fold them into the casserole during assembly because they are already cooked.

Q: Why are my potatoes still hard?

A: They were likely sliced too thick or did not cook long enough before baking. Keep the slices close to ¼ inch thick and simmer them for about 7 minutes before adding the green beans.

Q: Why is my casserole watery?

A: The vegetables may not have been drained well, or the sauce may not have cooked long enough to thicken. The casserole also needs 5 to 10 minutes of resting time after baking.

Q: Can I make this without ham?

A: Yes. Leave it out for a potato and green bean casserole, or replace it with cooked chicken, turkey, or smoked sausage.

Q: Can I use frozen green beans?

A: Yes. Thaw them and drain away as much moisture as possible. Since they are already partially softened, add them when you assemble the casserole rather than boiling them with the potatoes.

Final Thoughts

Ham, Potato and Green Bean Casserole is the kind of simple comfort food that works especially well when you have leftover ham waiting in the fridge. The creamy cheese sauce brings everything together, while the potatoes and green beans make it hearty enough for dinner.

Give it a try the next time you want an easy baked meal. When you make it, leave a comment and share how it turned out, what you changed, or any questions you have.