Broccoli Casserole

I have eaten broccoli casserole every Thanksgiving my entire life…it’s time that this recipe received a makeover!  There is no cheese in this recipe (unlike the original); however, I didn’t really miss it.  Also, the recipe normally calls for cracker crumbs on the top layer, so instead I sprinkled a little almond meal to try to replicate the crunch.  I hope you like this one!

Ingredients

  • 5 cups fresh broccoli (about a head and a half), roughly chopped and steamed
  • 1 cup paleonnaise
  • 1/2 onion, diced
  • 2 eggs
  • 1/8 cup almond meal

“Condensed” Mushroom Soup:

  • 1 cup chicken broth (homemade preferred)
  • 8 oz button mushrooms (or mushrooms of choice), diced
  • 1 celery stalk, chopped
  • 1 tablespoon organic butter, unsalted
  • 1 small parsnip, peeled and chopped
  • 1 teaspoon cooking Sherry
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper

Directions

  1. Preheat oven to 350 degrees F.
  2. In a saucepan, add mushrooms, celery, butter, parsnip, salt, pepper and chicken stock. Heat on medium-high until parsnips are tender. Add Sherry. Using an immersion blender, blend until smooth (or use a stand blender or food processor).  Set aside.
  3. Stir steamed broccoli, paleonnaise, eggs, mushroom blend and onion.  Spoon into a greased 8 x 11.5 pan.  Sprinkle with almond meal.
  4. Cook for 35 minutes (or until center is firm).  Let cool for 30 minutes to let set.
  5. Enjoy!


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Comments

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8 Comments

  1. I cannot wait to try this! My favorite dish at thanksgiving!

  2. This sounds (and looks) VERY good! I think I'll give this one a try with my next broccoli buy. Thanks for posting/sharing!

  3. Pingback: Menu Plan Monday – Paleo Style

  4. lauraleerivers says:

    We cooked this to accompany the flank steak and asparagus. It was really good! I loved making the homemade "cream of mushroom" soup. Our family LOVES mushrooms so we will probably add more the next time we cook this. Thanks!!

  5. Looks amazing!! Cant wait to try this version. Thanks!!

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