Cream Of Mushroom Paleo Casserole

Cream Of Mushroom Paleo Casserole | #Paleocasserole #Cauliflowergnocchirecipe #Wholefoodrecipes #Paleocasserolerecipes #Paleosalads #Whole30butternutsquash #Wholefoodrecipes #Cookingrecipes #Realfoodrecipes #Easywhole30recipes #Whole30mealplan #Paleowhole30

Ingredients

  • Base
  • 4 cups cauliflower rice
  • 8 oz crimini mushrooms
  • 1 cup chopped fresh basil
  • 1 small red onion chopped
  • 3 medium garlic cloves minced
  • Sauce
  • 1 can full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won't be thick and creamy). I use Thai Kitchen brand.
  • 1 cup chicken broth or beef broth
  • 1 large egg
  • 1/4 cup nutritional yeast
  • 1/4 cup tapioca flour
  • 1-2 tablespoons Italian spice blend
  • 1 1/2 teaspoon poultry seasoning
  • 1 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • fresh cracked pepper to taste

Instructions

  1. Preheat oven to 350F. Grease a 8" square casserole baking dish with avocado oil.
  2. In a skillet, sauté the chopped onions and minced garlic in water or oil until soft.
  3. Layer in the cauliflower rice, sautéed onions and garlic, mushrooms, and fresh basil into the casserole dish and set aside.
  4. Add all the ingredients for the sauce into a saucepan. Blend using a hand immersion blender or whisk. Once the mixture is smooth, bring to a simmer and continue to whisk (or if you are using a hand blender- just blend it on occasion). Simmer and whisk for a few minutes until the sauce thickens, then take off the heat and pour over the casserole.
  5. Bake casserole on 350F for about 55 minutes until the edges are golden.

recipe adapted >>>>>  here