Southern Broccoli Casserole (paleo broccoli casserole)
I have eaten broccoli casserole (and squash casserole) every Thanksgiving my entire life…it’s time that this recipe received a makeover! There is no cheese in this paleo broccoli casserole recipe (unlike the original); however, I didn’t really miss it. Also, the recipe traditionally 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!
Southern Broccoli Casserole (paleo broccoli casserole)
Ingredients
Directions
- Preheat oven to 350 degrees F.
- 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.
- Stir steamed broccoli, paleonnaise, eggs, mushroom blend and onion. Spoon into a greased 8 x 11.5 pan. Sprinkle with almond meal.
- Cook for 35 minutes (or until center is firm). Let cool for 30 minutes to set.
- Enjoy!
Ingredients
Directions
- Preheat oven to 350 degrees F.
- 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.
- Stir steamed broccoli, paleonnaise, eggs, mushroom blend and onion. Spoon into a greased 8 x 11.5 pan. Sprinkle with almond meal.
- Cook for 35 minutes (or until center is firm). Let cool for 30 minutes to set.
- Enjoy!