Cream Of Mushroom Paleo Casserole

*Warm and addicting comfort food alert! Cream of mushroom casserole (paleo, whole30, and dairy free). Layers of creamy sauce, cauliflower rice, herbed mushrooms, and lots of fresh basil! Made in minutes, then it’s in the oven

Cream Of Mushroom Paleo Casserole

4 cups cauliflower rice
8 oz crimini mushrooms
1 cup chopped fresh basil
1 small red onion chopped
3 medium garlic cloves minced
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

Preheat oven to 350F. Grease a 8" square casserole baking dish with avocado oil.
In a skillet, sauté the chopped onions and minced garlic in water or oil until soft.
Layer in the cauliflower rice, sautéed onions and garlic, mushrooms, and fresh basil into the casserole dish and set aside.
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