Thanksgiving Recipe: Scalloped Potato Casserole

One of my favorite stories comes from Sarah Ruhl’s play “The Clean House.” It tells the  story of an American surgeon who invents rubber gloves—not for practicality or health, but to protect his wife’s hands from getting chapped at her job as a nurse. The story ends with a poignant line: “I loved her to the point of invention.”

No one understands this sentiment better than a mother trying to please her family on Thanksgiving. While I’m not a mother, I was the primary caretaker of my household in high school, which included my bedridden grandfather and little sister. As a sophomore, it was up to me to keep the holiday spirit alive. Like any family, we weren’t strangers to leftovers, but in an effort to reduce them, I had to cut back on dishes.

The challenge? My grandfather loved scalloped potatoes, while my sister couldn’t live without green bean casserole. In an effort to satisfy them both, I invented what I call the Scalloped Potato Casserole—a fusion dish that delivered the best of both worlds.

Ingredients (Serves 4-5)

• Two boxes of Betty Crocker’s Scalloped Potatoes, 4 oz Box 
• 3 Cups of Boiling Water
• 1 & ⅓ Cups of Milk
• 4 Tablespoons of Butter 
• 30 oz of pre-steamed or canned halved green beans 
• 3 oz of Bacon Bits
• 4 oz of Fried Onions 
• [OPTIONAL] 1 Tablespoon of Minced Onion
• [OPTIONAL] 1 Tablespoon of Minced Garlic
• [OPTIONAL] 2 Teaspoon of Paprika

Optional Tip: I love to sometimes sprinkle in some halved almonds. You barely taste them and it never hurts to add more nutrition.

Instructions – Total Time Including Preparation: 1 Hour 

1. Prep Work: Begin by preparing your ingredients. 

Heat oven to 425 degrees F. 

Mix together the boiling water, milk, butter, minced garlic, minced onion, paprika, and boxed potatoes and powder mixture in a 1.5 quart casserole dish until even. 

2.       Add the Garnishes: Proceed to add the “casserole” items. 

Add in the 30 oz of halved green beans, distributed evenly over top. 

Add in 2 of the 4 oz of fried onions, distribute evenly over top, mixing slightly into the layers below. 

3. Cooking Process: Move into the preheated oven.

Bake uncovered for about 20 minutes. 

Add the rest of the fried onions evenly over the top.

Put back in and bake uncovered for about 25 minutes or until top is golden brown and the sauce has thickened. 

Optional Tip: If the fried onions on the top begin to blacken rapidly, cover the dish with tinfoil before cooking for the rest of the time. 

4. Finishing Touches: Ready to Eat!

I like to let the dish rest for five minutes before serving, allowing the flavors to settle. That said, it’s also a great dish to cover with tin foil and keep warm while you’re rushing to finish the rest of your Thanksgiving dinner. Either way, this savory creation is sure to earn compliments—and cleverly coax even the pickiest eaters (young and old) into enjoying their greens. Pair it with a fantastic, perhaps store-bought, pumpkin pie for the perfect ending to your feast.

What makes this recipe so special to me isn’t just its delicious flavor but the story behind its creation. It represents a moment of problem-solving, love, and family connection—a dish born from the desire to make everyone at the table happy. Recipes like this remind me that food isn’t just nourishment; it’s a way to bring people together, to share joy, and to create memories.

I hope this dish brings the same warmth and comfort to your table as it has to mine. Let me know how it turns out—or what twists you add to make it your own. Wishing you a wonderful Thanksgiving filled with love, laughter, and plenty of good food!