Paleo Farmer’s Casserole Recipe

paleo farmers casserole paleohacks

There aren’t too many recipes out there for casseroles that adhere to the Paleo diet. Makes sense, since typical casseroles are merely vessels for delivering grains and dairy, with some protein sprinkled in on occasion.

As a busy mom, I see the value in a quick casserole recipe that can be thrown together in one dish and then put in the oven. So I’ve been putting together my own Paleo versions of traditional, quick casserole dinners.

I’ve managed a tuna casserole, spaghetti squash casserole, lasagna, chicken & kale & cauliflower casserole, and now this awesome Farmer’s Casserole.

Most farmer’s casseroles are filled with cheese, starchy potatoes and cream. I’ve replaced all of the offensive ingredients and turned this farmer’s casserole into a wholesome, Paleo breakfast. Enjoy!

Paleo Farmer’s Casserole
Paleo Farmer’s Casserole

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 6

  • 1 small, organic butternut squash
  • 1 cup diced cooked ham
  • ¼ cup green onions, chopped
  • 4 eggs, beaten
  • ½ cup canned coconut milk
  • ¼ cup flax meal
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Preheat the oven to 350 degrees F. Lightly grease a small casserole dish with olive oil
  • Peel and seed the butternut squash. Slice into strips narrow enough to fit into the food processor opening. With the grating attachment on, shred all of the butternut squash. Arrange evenly in the casserole dish. Sprinkle with the ham and onions.
  • Remove the grating blade from the food processor and insert the chopping blade. Combine the eggs, coconut milk, flax meal, salt and pepper in the food processor. Blend until smooth. Pour over the layers in the casserole dish.
  • Bake, uncovered for 45 minutes. Let stand 5 minutes before slicing.

One serving equals: 168 calories, 10g fat, 378mg sodium, 8g carbohydrate, 4g fiber, and 10g protein

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Diana Keuilian

Diana Keuilian believes that cooking and eating healthy is easy and delicious and she shares her passion on her blog packed with free healthy recipes at

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  • http://excellentdish lynn dion

    Very nice for a winter breakfast — or any other time of day. I like this particularly because it’s a good place to put my daily dose of fresh grated ginger, always tasty on a hearty, deep yellow vegetable.

  • Mona Guentzel

    What is one to do when I don’t like coconut at all? I’ve tried the oil, milk, etc in cooking. People always tell me “oh, you won’t taste the coconut at all!” But I always do.

    I have a milk lactose problem and both rice milk and almond milk do the same to my system. I tried hazelnut milk a couple days ago and it was the same.

    Thx for listening !!

    • Laura M

      I had the same problem with coconut oil. I don’t like the taste of coconut in savory dishes. Use refined coconut oil. No taste of coconut at all! Yay. I still use the unrefined for sweet dishes, but you don’t have to. As for milk,have you tried hemp milk? I don’t care for it, but I have friends who like it.