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Green Bean Casserole with Dark Russet Crust

run appetit!

Quick and delicious runner-inspired recipes!

Among the many sneaky ingredients that for all reasons should be gluten-free but aren't, there's cream of mushroom soup...and when I think of cream of mushroom soup I immediately think of green bean casserole. What's worse: French fried onions aren't gluten-free either! Because green bean casserole should be enjoyed by all, I attempted to replicate the beloved holiday flavor with gluten-free ingredients. I replaced the French fried onions with dark russet potato chips and made a homemade mushroom gravy in place of the cream of mushroom soup to make this a holiday option for everyone.

green bean casserole with dark russet crust


  • 1 tablespoon unsalted butter
  • 1 medium onion, finely diced
  • 1 package baby bella mushrooms, diced
  • 1 teaspoon salt
  • 1/2 teaspoon cracked pepper
  • 1 1/2 tablespoons corn starch
  • 1/2 cup heavy cream
  • 2 14.5oz cans French-style green beans, drained
  • 1 cup crushed dark russet potato chips


  1. Preheat the oven to 350.
  2. Melt the butter in a saucepan. Add the mushrooms, onion, salt, and pepper. Cook for 10-12 minutes or until tender.
  3. Add the corn starch and cook for about 2 minutes, stirring constantly.
  4. Add the heavy cream. Bring to a boil and simmer on medium-low heat for 7-8 minutes or until the liquid has reduced by half and the sauce has thickened slightly.
  5. Combine the green beans and gravy in a buttered casserole dish and season with salt and pepper to taste.(Make sure to season well.) Smooth the mixture into an even layer with the back of a spoon and crumble the potato chips over the top.
  6. Bake for 30-35 minutes or until bubbly and crisp on top.