Paleo Recipes – Cavegirl Cuisine

Join My Newsletter!

Southern Broccoli Casserole (paleo broccoli casserole)

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

  • • 5 cups fresh broccoli (about a head and a half), roughly chopped and steamed
  • • 1 cup paleonnaise (homemade mayo or a high-quality mayo)
  • • 1/2 onion, diced
  • • 2 large eggs
  • • 1/8 cup almond meal
  • • “Condensed” Mushroom Soup:
  • • 1 cup chicken broth (homemade preferred)
  • • 8 ounces button mushrooms (or mushrooms of choice), diced
  • • 1 celery stalk, chopped
  • • 1 tablespoon ghee or unsalted butter
  • • 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 set.
      5. Enjoy!

Ingredients

  • 5 cups fresh broccoli (about a head and a half), roughly chopped and steamed
  • 1 cup paleonnaise (homemade mayo or a high-quality mayo)
  • 1/2 onion, diced
  • 2 large eggs
  • 1/8 cup almond meal
  • “Condensed” Mushroom Soup:
  • 1 cup chicken broth (homemade preferred)
  • 8 ounces button mushrooms (or mushrooms of choice), diced
  • 1 celery stalk, chopped
  • 1 tablespoon ghee or unsalted butter
  • 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 set.
      5. Enjoy!
Print Friendly, PDF & EmailPrint Recipe Card