Description

A cozy, creamy, and craveable make-ahead Christmas casserole layered with tender turkey, savory ham, green beans, and an herbed stuffing topping. Built for busy holidays—prep it ahead and bake when you’re ready for comforting, homemade joy.

Ingredients

3 cups cooked diced turkey (or rotisserie chicken)

2 cups diced ham

2 cups green beans, trimmed and cut (fresh or frozen)

1 cup diced carrots

1 small yellow onion, diced

2 celery ribs, diced

3 cloves garlic, minced

4 tablespoons unsalted butter

1/4 cup all-purpose flour

1 1/2 cups low-sodium chicken broth

1 cup whole milk

1/2 cup sour cream

1 teaspoon Dijon mustard

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon poultry seasoning

1/2 teaspoon black pepper

1 teaspoon kosher salt (or to taste)

1 cup shredded mozzarella or fontina

1 cup shredded sharp cheddar

4 cups prepared herbed stuffing cubes (boxed or homemade), moistened with 1/2 cup broth + 2 tablespoons melted butter

1/2 cup dried cranberries (optional, festive)

1/2 cup chopped pecans (optional, crunchy topping)

2 tablespoons chopped fresh parsley, for garnish

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Instructions

1. Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Make the creamy base: In a large skillet, melt butter over medium heat. Sauté onion, celery, and carrots until tender, 5–6 minutes. Stir in garlic for 30 seconds. Sprinkle flour over vegetables; cook 1 minute, stirring.

3. Slowly whisk in chicken broth and milk. Simmer, stirring, until thickened and glossy, 3–4 minutes. Off heat, whisk in sour cream and Dijon; season with thyme, rosemary, poultry seasoning, pepper, and salt.

4. Fold in turkey, ham, green beans, mozzarella, and cranberries (if using). Transfer mixture to the prepared dish and smooth the top.

5. Top with cheddar. In a bowl, combine stuffing cubes with melted butter and broth to lightly moisten. Scatter stuffing evenly over the casserole; sprinkle with pecans if using.

6. Bake 35–45 minutes, until bubbling at the edges and the stuffing is deeply golden. Tent with foil if the top browns too quickly.

7. Rest 10 minutes to set. Garnish with parsley and serve warm.

8. Make-ahead option: Assemble fully, cool, cover tightly, and refrigerate up to 48 hours or freeze up to 3 months. If baking cold, add 10–15 minutes; if baking from frozen, cover with foil and add 25–35 minutes, removing foil to crisp the top at the end.

Notes

This casserole is highly customizable: swap turkey for chicken, or use leftover stuffing.

Fontina adds melty richness, while sharp cheddar gives bold flavor contrast.

Dried cranberries and pecans add texture and holiday flair.