30+ Delicious Holiday Paleo Casserole Recipes for a Healthier Feast

The holiday season is a time for celebrating with family, friends, and of course, delicious food.

But if you’re following a paleo diet, finding festive dishes that are both healthy and flavorful can be a challenge.

Enter the holiday paleo casserole — a comforting, nourishing, and versatile dish that perfectly fits your dietary needs without sacrificing taste.

Whether you’re hosting a holiday feast or bringing a dish to share, these 30+ holiday paleo casserole recipes are sure to impress and satisfy your guests.

Packed with fresh vegetables, lean meats, and wholesome ingredients, these casseroles will elevate your holiday meals while keeping them aligned with your health goals.

From hearty meat-based dishes to vegetarian options, there’s a paleo casserole for every palate.

So, get ready to explore a variety of creative casseroles that will make your holidays both delicious and nutritious.

30+ Delicious Holiday Paleo Casserole Recipes for a Healthier Feast

With these 30+ holiday paleo casserole recipes, you have a wide array of options to choose from, ensuring that your festive meals are both satisfying and in line with your dietary preferences.

Whether you’re preparing a comforting side dish or a flavorful main course, these casseroles will bring warmth, nutrition, and creativity to your holiday table.

The best part? They are easy to make and can be adapted to suit different tastes, making them perfect for a variety of holiday occasions.

So this season, skip the traditional, heavy casseroles and opt for these wholesome, paleo-friendly recipes that are guaranteed to delight your guests and nourish your body.

Sweet Potato & Sausage Breakfast Casserole

This hearty and flavorful breakfast casserole is perfect for holiday mornings. Packed with nutrient-rich sweet potatoes, savory sausage, and colorful vegetables, it’s a delightful dish that everyone will love. It’s grain-free, dairy-free, and loaded with wholesome ingredients to keep you energized throughout the day. Serve it as a centerpiece for breakfast or brunch gatherings—it’s easy to make and reheats beautifully.

Ingredients

• 1 lb ground pork sausage (sugar-free)
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium onion, diced
• 8 large eggs
• 1/2 cup unsweetened almond milk
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. In a large skillet, cook the sausage over medium heat until browned and fully cooked. Transfer to a plate lined with a paper towel.
3. In the same skillet, sauté the sweet potatoes in olive oil until slightly softened, about 5–7 minutes. Add the onions and bell peppers and cook for another 5 minutes.
4. In a large bowl, whisk together the eggs, almond milk, garlic powder, smoked paprika, salt, and black pepper.
5. Spread the sausage and vegetable mixture evenly in the prepared baking dish. Pour the egg mixture over the top, ensuring even coverage.
6. Bake for 35–40 minutes, or until the eggs are set and the top is golden.
7. Let cool for 5 minutes before slicing and serving.

This casserole is an inviting way to start the day during the holidays. It’s warm, comforting, and filled with flavors that complement each other beautifully. Make it ahead to save time and focus on enjoying the festivities with loved ones.

Turkey & Veggie Harvest Casserole

Celebrate the flavors of the season with this paleo turkey and vegetable casserole. Packed with tender turkey, roasted vegetables, and a creamy, dairy-free sauce, it’s a healthy twist on a traditional comfort dish. This casserole is perfect for using up leftover turkey or for creating a show-stopping main dish for your holiday dinner.

Ingredients

• 3 cups cooked turkey, shredded or diced
• 1 medium butternut squash, peeled and cubed
• 1 head broccoli, cut into florets
• 2 medium carrots, sliced
• 1 cup coconut cream
• 1/4 cup chicken broth
• 2 tbsp arrowroot starch
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 2 tbsp coconut oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish with coconut oil.
2. Spread the butternut squash, broccoli, and carrots on a baking sheet. Drizzle with coconut oil and roast for 20 minutes, or until tender.
3. In a small saucepan, whisk together the coconut cream, chicken broth, arrowroot starch, thyme, garlic powder, nutmeg, and salt. Heat over medium-low heat, stirring constantly, until thickened. Remove from heat.
4. Layer the roasted vegetables and turkey in the prepared casserole dish. Pour the sauce over the top, ensuring even distribution.
5. Bake for 20–25 minutes, or until bubbling and golden.
6. Let cool for 5 minutes before serving.

This casserole captures the essence of the holiday season with its rich, comforting flavors and nourishing ingredients. It’s a crowd-pleaser that will leave everyone feeling satisfied and full of holiday cheer.

Cranberry & Almond Chicken Casserole

For a unique holiday dish, this cranberry and almond chicken casserole combines sweet, tart, and savory flavors in a delicious paleo-friendly recipe. The combination of tender chicken, juicy cranberries, and crunchy almonds creates a festive dish that’s perfect for special gatherings.

Ingredients

• 4 cups cooked chicken, shredded
• 1 cup fresh cranberries
• 1/3 cup sliced almonds
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 cup coconut cream
• 1/2 cup chicken broth
• 1 tbsp arrowroot starch
• 1 tsp rosemary, chopped
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a skillet, sauté the onion and garlic in olive oil until softened. Add the fresh cranberries and cook for another 3–4 minutes until they begin to burst.
3. In a small bowl, whisk together the coconut cream, chicken broth, arrowroot starch, rosemary, cinnamon, and salt.
4. In the casserole dish, layer the chicken, cranberry mixture, and sliced almonds. Pour the sauce over the top, spreading evenly.
5. Bake for 25–30 minutes, or until bubbling and golden.
6. Let the casserole cool slightly before serving.

This dish is as vibrant as it is delicious, making it a standout on your holiday table. The flavors are festive and unique, creating a memorable meal that’s as nourishing as it is delightful.

Paleo Green Bean Almondine Casserole

A fresh and healthy twist on the traditional green bean casserole, this paleo version is light yet flavorful. With crisp-tender green beans, crunchy almonds, and a savory garlic-infused coconut sauce, this dish will complement any holiday spread. It’s perfect for those who want to enjoy a vegetable side dish that’s both festive and nourishing, and it’s quick and easy to prepare for any occasion.

Ingredients

• 1 lb fresh green beans, trimmed
• 1/2 cup sliced almonds
• 2 tbsp ghee or coconut oil
• 2 cloves garlic, minced
• 1/4 cup coconut milk (full-fat)
• 1 tbsp lemon juice
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
2. Blanch the green beans by boiling them in water for 3–4 minutes until they are bright green and tender-crisp. Drain and set aside.
3. In a large skillet, heat the ghee or coconut oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the almonds to the skillet and toast for 2–3 minutes, stirring occasionally until golden brown.
5. Stir in the coconut milk, lemon juice, thyme, salt, and pepper. Simmer for 2–3 minutes until the sauce slightly thickens.
6. Pour the green beans into the prepared casserole dish and pour the almond sauce over the top, tossing to coat evenly.
7. Bake for 10–15 minutes until heated through and the top is slightly golden.
8. Serve immediately.

This casserole brings a beautiful balance of fresh, crisp vegetables and the rich flavors of almonds and coconut milk. It’s a great addition to any holiday meal, offering both nourishment and comfort without compromising on flavor.

Cauliflower & Bacon Holiday Casserole

A delicious combination of roasted cauliflower and crispy bacon, this casserole is perfect for anyone looking for a flavorful yet low-carb side dish. The smoky bacon and creamy texture of the cauliflower make this casserole a crowd favorite that can easily be the star of the holiday table. Plus, it’s simple to prepare and filled with rich flavors.

Ingredients

• 1 large head of cauliflower, cut into florets
• 8 slices of bacon, cooked and crumbled
• 1/4 cup ghee or coconut oil
• 1/2 cup coconut cream
• 1/4 cup chicken broth
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded coconut (optional)

Instructions

1. Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish with ghee or coconut oil.
2. Steam or blanch the cauliflower florets in boiling water for 4–5 minutes until slightly tender. Drain well and set aside.
3. In a large skillet, melt the ghee or coconut oil over medium heat. Add the coconut cream, chicken broth, garlic powder, rosemary, salt, and pepper. Stir to combine and simmer for 2–3 minutes until the sauce is slightly thickened.
4. Add the cooked cauliflower florets to the skillet and toss to coat evenly in the sauce.
5. Pour the cauliflower mixture into the prepared baking dish and sprinkle crumbled bacon over the top.
6. If using shredded coconut, sprinkle it on top for an extra texture.
7. Bake for 15–20 minutes, until the top is golden and bubbly.
8. Let cool for a few minutes before serving.

This cauliflower and bacon casserole offers a satisfying and indulgent side dish that will be a hit with your guests. The creamy sauce, paired with the savory bacon, creates a balance of textures and flavors that will make this dish a holiday favorite.

Paleo Spaghetti Squash & Meatball Casserole

If you’re looking for a paleo-friendly casserole with a comforting, hearty vibe, this spaghetti squash and meatball casserole is a perfect choice. The tender spaghetti squash serves as a wonderful grain-free substitute for pasta, while juicy meatballs in a savory marinara sauce provide rich, filling flavors. This casserole is a great option for a main dish or as part of a larger holiday spread.

Ingredients

• 1 large spaghetti squash
• 1 lb ground beef or turkey
• 1/2 cup almond flour
• 1 large egg
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups sugar-free marinara sauce
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with olive oil.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place it cut-side down on a baking sheet and roast for 30–40 minutes until tender. Once cooked, use a fork to scrape out the flesh into strands.
3. In a large bowl, combine the ground meat, almond flour, egg, oregano, garlic powder, salt, and pepper. Mix until fully combined and form into meatballs.
4. Heat olive oil in a skillet over medium heat and brown the meatballs on all sides. Once cooked through, remove from the skillet and set aside.
5. In the same skillet, pour in the marinara sauce and bring to a simmer. Add the meatballs back into the sauce and let it cook for 5–7 minutes.
6. In the prepared casserole dish, layer the spaghetti squash, then pour the meatball and sauce mixture over the top.
7. Bake for 20 minutes, then garnish with fresh basil before serving.

This casserole is a nutritious and flavorful alternative to classic pasta dishes, offering a filling and healthy option for holiday meals. The combination of spaghetti squash and savory meatballs in rich marinara sauce creates a balanced and comforting dish everyone will enjoy.

Paleo Pumpkin & Sausage Casserole

This savory pumpkin and sausage casserole is a fall-inspired dish that makes an excellent addition to any holiday table. The combination of rich, creamy pumpkin puree and flavorful sausage is complemented by a mix of aromatic herbs and spices, creating a comforting and nutrient-dense casserole. It’s grain-free and packed with protein, making it a healthy and hearty choice for your festive gatherings.

Ingredients

• 1 lb ground pork sausage (sugar-free)
• 2 cups canned pumpkin puree
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 cup coconut milk
• 2 large eggs
• 1 tsp ground sage
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with olive oil.
2. In a large skillet, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it apart as it cooks. Once browned, transfer to a plate and set aside.
3. In the same skillet, sauté the onion and garlic until softened, about 5 minutes. Add the pumpkin puree and coconut milk, stirring to combine.
4. In a bowl, whisk together the eggs, sage, cinnamon, salt, and pepper. Add the egg mixture to the skillet with the pumpkin mixture and stir well to combine.
5. Add the cooked sausage to the mixture, and stir until everything is evenly combined.
6. Pour the mixture into the prepared casserole dish and smooth out the top.
7. Bake for 30–35 minutes, or until the casserole is set and golden brown on top.
8. Let cool for a few minutes before serving.

This casserole is an excellent way to incorporate the flavors of pumpkin into your holiday menu in a savory form. The richness of the sausage and coconut milk pairs beautifully with the smooth pumpkin, creating a deliciously filling dish.

Paleo Zucchini & Ground Beef Casserole

This zucchini and ground beef casserole is a healthy, hearty dish that can be served as a main course or a side. The zucchini is baked with ground beef in a savory tomato sauce, creating a perfect combination of textures and flavors. This casserole is paleo-friendly, low-carb, and gluten-free, making it a wonderful option for anyone looking to enjoy a wholesome, satisfying meal.

Ingredients

• 2 medium zucchinis, sliced
• 1 lb ground beef
• 1 cup sugar-free marinara sauce
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with olive oil.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 3–5 minutes.
3. Add the ground beef to the skillet and cook, breaking it up as it cooks, until browned and fully cooked. Drain any excess fat.
4. Stir in the marinara sauce, basil, salt, and pepper. Let it simmer for 5 minutes.
5. Layer the sliced zucchini evenly in the bottom of the prepared casserole dish. Pour the beef mixture over the top, spreading it evenly.
6. Bake for 25–30 minutes, or until the zucchini is tender and the top is bubbling.
7. Garnish with chopped fresh parsley before serving.

This zucchini and ground beef casserole is the perfect balance of savory flavors and tender textures. The zucchini adds a mild freshness that pairs perfectly with the richness of the ground beef, making it an ideal dish for any holiday celebration.

Paleo Eggplant Parmesan Casserole

A paleo twist on a classic comfort food, this eggplant parmesan casserole is both indulgent and healthy. With tender roasted eggplant, a savory marinara sauce, and a crispy almond flour coating, it’s a perfect side dish or main course for those following a paleo lifestyle. The flavors are rich and satisfying, making it a great addition to your holiday feast.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/4 cup nutritional yeast
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs, beaten
• 2 cups sugar-free marinara sauce
• 1/2 cup fresh basil, chopped
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and drizzle with olive oil.
2. In a shallow dish, combine the almond flour, nutritional yeast, oregano, garlic powder, salt, and black pepper.
3. Dip each eggplant slice in the beaten eggs, then coat in the almond flour mixture, pressing lightly to ensure it sticks. Place the coated slices on the prepared baking sheet.
4. Bake the eggplant slices for 25–30 minutes, flipping halfway through, until golden and crispy.
5. In a 9×13-inch casserole dish, spread 1/2 cup of marinara sauce on the bottom. Layer half of the eggplant slices over the sauce, then cover with half of the remaining marinara sauce. Repeat with the remaining eggplant and sauce.
6. Bake for an additional 15–20 minutes, until the casserole is bubbling and the flavors are combined.
7. Garnish with fresh basil before serving.

This eggplant parmesan casserole offers the classic comfort food experience with a paleo-friendly twist. The combination of crispy eggplant, rich marinara, and aromatic basil makes it a standout dish that everyone will enjoy, whether they’re following a paleo diet or not.

Paleo Broccoli & Chicken Casserole

This paleo broccoli and chicken casserole is a wholesome and comforting dish, perfect for the holiday season. Packed with tender chicken, fresh broccoli, and a creamy, dairy-free sauce, it’s a satisfying meal that is both nutritious and flavorful. The casserole is a great option for a main dish or as a hearty side, and it’s gluten-free and dairy-free, making it suitable for a variety of dietary needs.

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups broccoli florets
• 1/2 cup coconut milk
• 1/4 cup chicken broth
• 1/4 cup almond flour
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup almond slivers (optional, for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with olive oil.
2. Steam or blanch the broccoli florets in boiling water for 4-5 minutes until tender, then drain and set aside.
3. In a saucepan, heat the olive oil over medium heat. Add the garlic powder, thyme, salt, and pepper, and sauté for 1 minute.
4. Add the coconut milk and chicken broth to the saucepan, stirring until well combined. Slowly whisk in the almond flour to thicken the sauce, and cook for 2-3 minutes until it reaches a creamy consistency.
5. In the prepared casserole dish, layer the cooked chicken and broccoli, then pour the sauce evenly over the top.
6. Sprinkle almond slivers on top (if using) for extra crunch and texture.
7. Bake for 25–30 minutes, or until the casserole is bubbly and golden on top.
8. Let it cool for a few minutes before serving.

This casserole is an easy, nutritious meal that will satisfy the whole family. The creamy sauce combined with the tender chicken and crisp broccoli makes it a flavorful and filling dish, ideal for your holiday meals or any time you need a healthy, comfort food option.

Paleo Cauliflower Rice & Shrimp Casserole

This cauliflower rice and shrimp casserole brings together the rich flavors of shrimp, seasoned cauliflower rice, and a savory sauce for a low-carb, paleo-friendly option that’s both light and satisfying. Perfect for a holiday gathering or an everyday meal, it’s a great way to enjoy a flavorful and healthy dish that’s packed with protein and vegetables.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups cauliflower rice (fresh or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup coconut milk
• 2 tbsp ghee or olive oil
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with ghee or olive oil.
2. In a large skillet, heat 1 tablespoon of ghee or olive oil over medium heat. Add the onions and garlic, sautéing for 2–3 minutes until softened.
3. Add the cauliflower rice to the skillet and cook for 5–7 minutes until it begins to soften. Stir in paprika, thyme, salt, and pepper.
4. In the same skillet, add the shrimp and cook until pink and opaque, about 3–4 minutes per side.
5. Stir in the coconut milk to create a creamy texture and mix everything together.
6. Transfer the cauliflower rice and shrimp mixture into the prepared casserole dish and spread evenly.
7. Bake for 20–25 minutes until heated through and bubbly.
8. Garnish with fresh parsley before serving.

This casserole combines the light, delicate flavor of shrimp with the satisfying texture of cauliflower rice. It’s a great option for those following a low-carb or paleo diet, providing plenty of protein and healthy fats to keep you feeling full and nourished.

Paleo Baked Salmon & Asparagus Casserole

This baked salmon and asparagus casserole is a nutritious and light holiday meal, perfect for those who prefer a seafood dish that’s both healthy and delicious. The richness of the salmon paired with the freshness of asparagus makes this casserole a standout choice for any gathering, and it’s full of omega-3s and essential nutrients. It’s paleo-friendly, gluten-free, and packed with flavor.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/4 cup coconut cream
• 2 tbsp olive oil
• 1 tsp dried dill
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and grease a 9×13-inch casserole dish with olive oil.
2. Arrange the salmon fillets in the prepared casserole dish, skin side down.
3. In a separate bowl, combine the coconut cream, olive oil, dill, garlic powder, salt, pepper, and lemon juice, stirring to create a smooth sauce.
4. Pour the coconut sauce over the salmon fillets, ensuring they are evenly coated.
5. Arrange the asparagus pieces around the salmon in the casserole dish.
6. Bake for 20–25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
7. Garnish with fresh parsley before serving.

This salmon and asparagus casserole offers a light and refreshing alternative to heavier holiday dishes. It’s perfect for those looking for a healthy, flavorful meal that’s easy to prepare yet packed with nutrients and omega-3 fatty acids.

Paleo Sweet Potato & Turkey Casserole

This paleo sweet potato and turkey casserole is a perfect balance of lean protein and nutrient-rich vegetables. The combination of tender ground turkey and naturally sweet sweet potatoes makes for a hearty, satisfying dish that’s both filling and nutritious. This casserole is great for holiday meals or as a weeknight dinner, providing a healthy and flavorful alternative to traditional casseroles.

Ingredients

• 1 lb ground turkey
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 cup coconut milk
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with olive oil.
2. Steam or boil the sweet potato cubes for 10–15 minutes until fork-tender. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 3–4 minutes until softened.
4. Add the ground turkey to the skillet and cook, breaking it apart as it browns. Add the cumin, chili powder, cinnamon, salt, and pepper, stirring to combine. Cook for another 5 minutes, then remove from heat.
5. In a large bowl, combine the cooked sweet potatoes, coconut milk, and turkey mixture. Stir until everything is well combined.
6. Transfer the mixture to the prepared casserole dish and smooth it out evenly.
7. Bake for 20–25 minutes until heated through and the top is lightly golden.
8. Garnish with fresh cilantro before serving.

This sweet potato and turkey casserole is a great way to incorporate lean protein and wholesome vegetables into your holiday menu. The combination of spices and coconut milk adds depth and richness, making this dish a flavorful and comforting choice for any occasion.

Paleo Butternut Squash & Bacon Casserole

This paleo butternut squash and bacon casserole is a delicious combination of sweet and savory flavors. The creamy roasted butternut squash paired with crispy bacon creates a mouthwatering dish that’s perfect for the holiday table. The addition of fresh herbs and a touch of coconut milk elevates the flavors, making it a comforting, crowd-pleasing side dish or main course.

Ingredients

• 3 cups butternut squash, peeled and cubed
• 6 slices of bacon, cooked and crumbled
• 1/2 cup coconut milk
• 2 tbsp ghee or olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and grease a 9×13-inch casserole dish with ghee or olive oil.
2. Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Roast for 20–25 minutes, or until the squash is tender and lightly golden.
3. In a skillet, heat ghee or olive oil over medium heat. Add the diced onion and garlic, sautéing for 3–4 minutes until softened.
4. Add the roasted butternut squash, cooked bacon, coconut milk, sage, salt, and pepper to the skillet. Stir to combine and heat for another 5 minutes.
5. Transfer the mixture into the prepared casserole dish and spread it evenly.
6. Bake for 10–15 minutes, or until the casserole is heated through and slightly golden on top.
7. Garnish with fresh parsley before serving.

This butternut squash and bacon casserole is the perfect blend of savory and sweet, with the richness of bacon and the natural sweetness of roasted squash. It’s an excellent addition to any holiday meal, offering both comfort and nutrition in every bite.

Paleo Mushroom & Spinach Casserole

This paleo mushroom and spinach casserole is a flavorful and nutritious dish, ideal for those who want a comforting side without the added carbs or gluten. The earthy mushrooms and nutrient-packed spinach are combined in a savory almond flour crust, creating a rich and satisfying casserole that’s perfect for a holiday feast or a healthy weeknight meal.

Ingredients

• 4 cups fresh spinach, chopped
• 2 cups mushrooms, sliced
• 1/2 cup coconut milk
• 1/4 cup almond flour
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp ghee or olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with ghee or olive oil.
2. In a large skillet, heat the ghee or olive oil over medium heat. Add the diced onion and garlic, and sauté for 3–4 minutes until softened.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 5–7 minutes.
4. Add the chopped spinach to the skillet and cook until wilted, about 2–3 minutes.
5. Stir in the coconut milk, almond flour, thyme, salt, pepper, and nutritional yeast (if using). Cook for another 3–5 minutes until the mixture thickens and becomes creamy.
6. Transfer the mixture to the prepared casserole dish and smooth it out evenly.
7. Bake for 15–20 minutes, or until the top is golden and bubbly.
8. Let cool for a few minutes before serving.

This mushroom and spinach casserole is a light yet satisfying dish that offers a delicious combination of savory flavors and creamy textures. It’s a great option for anyone following a paleo diet or looking for a healthy, vegetable-packed side dish to complement their holiday meal.

Note: More recipes​ are coming soon!