• Meanwhile, in 3-quart saucepan, melt butter over medium-high heat. Add flour and salt; stir with whisk or fork until blended. Gradually stir in broth and half-and-half; cook and stir 6 to 8 minutes or until smooth, bubbly and sauce thickens. Remove from heat. Add cream cheese and Cheddar cheese; stir until cheeses are melted. Stir in remaining French-fried onions and the ham.

Tips from the Betty Crocker Kitchens

  • For an even quicker prep, opt for already cleaned, bagged green beans. Or trim and cut the green beans the day before preparing this recipe, and store beans refrigerated in a resealable food-storage plastic bag.
  • When purchasing fresh green beans, look for beans that are firm, have a vibrant green color and are free from brown spots or bruises. Store beans unwashed in resealable food-storage plastic bag in the crisper drawer of your refrigerator. Fresh green beans should be used within 7 days.
  • If you’re trying to avoid canned cream of mushroom soup, one of the ingredients that’s used in the traditional Green Bean Casserole, this recipe is the answer. Its sauce starts with a mixture of flour and butter to which half-and-half and broth are added. After removing from heat, cream cheese and cheddar are swirled in for a totally deluxe cheese sauce that’s got all the texture (and then some) canned cream of mushroom lends to the original dish. It’s so good, we’d probably eat it on just about anything!
  • Can’t take a risk on changing up a traditional dish at the holidays? We understand—every family has their favorites. We’d suggest making the original Green Bean Casserole for the feast and trying out this dish for a lower-stakes dinner. It’s hearty enough to stand alone as a main course, especially with a side of mashed taters, and it’s a good way to use up leftover holiday ham. (Besides, if your experience is anything like ours, you might find a test run is all that’s needed to get the resounding approval to change up next year’s holiday menu!)