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No Name Casserole

Does no name casserole sound familiar to anyone? This is a recipe I grew up with and always enjoyed, despite how undesirable and drab looking it appears.

My mom usually made this casserole with ground beef, but I recall her making it a long time ago when I was still a vegetarian and living in Michigan. Since I didn’t eat meat, she made it with soy “meat” instead of real meat. Goodness, I’m appalled to say I ever ate that stuff, but live n’ learn. If any of you readers out there eat it, I invite you to reconsider and take a serious look at the ingredients. It’s low-quality, overly processed and not to mention, has the texture of a sponge. There are better options, even if you don’t eat meat.

In looking through my recipe book, I stumbled upon a recipe card my mom gave me for this casserole. Yes, “no name casserole” is seriously the name and technically it does have a name, and that’s it. I remember liking the flavors of this dish growing up and decided to reinvent it, paleo-style.

 

No Name Casserole

Ingredients:

  • 1 lb ground turkey breast (or grass-fed ground beef)
  • 1 onion, chopped
  • 1 C celery, chopped
  • 1 C crimini mushrooms, sliced
  • 3/4 – 1 C chicken broth
  • 1/2 can full-fat coconut milk
  • 1 head cauliflower, riced
  • 1/4 tsp pepper
  • 1/2 tsp sea salt
  • 1/2 tsp dried thyme
  • dash of celery salt
  • 1 Tbsp coconut flour
  • 3-4 Tbsp sliced almonds
  • 1 Tbsp coconut aminos (if not following the SCD)

Directions:

  1. Saute onion, celery and mushrooms in olive oil or ghee until soft.
  2. While onion and celery cook, rice the cauliflower in food processor and set aside.
  3. Add ground turkey to the onion mixture and let brown about 5 minutes.
  4. Stir in coconut milk, broth, pepper, sea salt, celery salt, and coconut aminos, if using. Let simmer for a few minutes.
  5. Add cauliflower rice to the mixture and stir together. Add coconut flour and let simmer for a few minutes more. Meanwhile, set oven to 350 degrees.
  6. Pour mixture into greased 2-quart casserole dish and top with sliced almonds.
  7. Bake for 40-45 minutes.

The casserole is not the prettiest looking thing, but it is delicious. Its flavors did resemble that of the original, but in my humble opinion, it tasted even better! I served it with fresh steamed green beans, as pictured above.

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Related

Filed Under: Dinner, Recipes Tagged With: casserole, cauliflower, celery salt, chicken broth, coconut flour, coconut milk, crimini mushrooms, gluten-free, grain-free, grass-fed beef, ground turkey, Paleo, paleo casserole, recipe

Previous Post: « I finally tried some beef…no big deal!
Next Post: Paleo Biscuits and Breakfast Sandwich »

Reader Interactions

Comments

  1. mommab

    June 11, 2012 at 8:49 am

    Thanks Alisa, I am honored you used one of my recipes!! I am anxious to try yours!

    Reply
  2. paleoinportland

    June 11, 2012 at 9:12 am

    Glad to hear it, Mom! If you do decide to make it and have any questions, feel free to give me a call. I’m happy to help 🙂

    Reply
  3. tessadomesticdiva

    February 24, 2013 at 9:08 pm

    I had to do a double take on the first recipe…i thought it was OUR recipe! Phew! Looks tasty!

    Reply
    • paleoinpdx

      February 24, 2013 at 9:28 pm

      Funny!

      Reply

Trackbacks

  1. 21 Day Sugar Detox Recipe Round-Up | A Teaspoon of Rosemary says:
    January 28, 2014 at 10:06 am

    […] No Name Casserole from Paleo in PDX.  Casseroles may not be glamorous, but they make for fantastic comfort food, and this one looks simple enough that it could be done pretty quickly. […]

    Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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