Green Bean and Potato Casserole with Melted Brie

Egg-free, Gluten-free, Nut-free, Vegetarian

green bean and potato casserole with melted brie

This simple casserole is the ultimate comfort food. After all, what could be possibly be better than a plate full of warm potatoes and tender green beans, smothered in creamy melted brie?

Not much. Or at least I can’t think of anything at the moment!

This tasty casserole is simple to make, easy to prepare ahead of time and freezes well. I think you’ll want to include it as a regular on your weekly rotation. Enjoy!

How to Make Green Bean and Potato Casserole with Melted Brie


1/3 cup filtered water
2.5-3 lbs russet potatoes, cubed
1 onion, chopped
8 oz. baby bella mushrooms, chopped
6 cloves garlic, chopped
4 cups frozen green beans
1 lb brie, cut into 1x1x0.5 inch pieces
avocado oil


Preheat the oven to 400 degrees F.

Pour 1/3 cup of water into the bottom of a 9 x 11 casserole dish. Cover with potatoes and sprinkle with salt and pepper.

Saute onions, mushrooms and garlic in avocado oil over medium heat until the onions begin to turn translucent. Remove from the pan and spread evenly over potatoes.

Layer green beans on top of the onions. Drizzle with avocado oil, salt, and pepper.

Place slices of brie evenly over the top of the casserole.

Bake for 50 minutes or until the potatoes are tender. If the rinds of the brie start to burn, cover with aluminum foil.

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green bean and potato casserole with melted brie recipe