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.
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
- 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