paleo casserole

This Taco Casserole is a fun and filling dinner the whole family will love! Plus you can refrigerate or freeze it for a great meal prep option. And it&#039;s Whole30, Paleo, keto, gluten-free, dairy-free and low carb!

Taco Casserole (Paleo, Whole30, low carb)

avocado oil or coconut oil cooking spray

spaghetti squash (about 2-2½ lbs.)

avocado oil, plus more for the squash

fine sea salt, divided, plus more for the squash

black pepper,

onion

bell peppers, any color

lb. lean ground beef

eggs

(16 oz.) jar thick and chunky salsa

cumin

chili powder

garlic powder

regular or smoked paprika

onion powder

Heat the oven to 400°. Grease a 9x13&quot; (3 quart) baking dish with avocado oil or coconut oil spray (if freezing, see notes for directions).

Trim the top of the spaghetti squash off (this will cut off the stem so you don&#039;t have to cut through it later). Cut the squash in half lengthwise and scoop out and discard the seeds. Coat the cut sides of the squash in a thin layer of avocado oil and season with salt and pepper. Place cut-side down on a plate or dish and cover with plastic wrap with a small vent somewhere along the rim. Microwave for 8-12 minutes (you might have to microwave them separately depending on the size of your microwave), or until the shell is soft to the touch. Set aside to cool (careful, plate will be hot).

Meanwhile, heat 2 tablespoons avocado oil in a large, deep skillet or Dutch oven over medium-high heat. Peel and dice the onion and saute in the oil with 1/2 teaspoon salt until softened, stirring occasionally, about 3-4 minutes.

While the onion cooks, chop the pepper into bite-sized chunks, discarding the seeds. Add to the onion along with 1/2 teaspoon salt and saute until slightly softened, stirring occasionally, about 4-5 minutes.

Add the ground beef to the pan with 1/2 teaspoon salt and break it up into smaller and smaller chunks until it&#039;s browned, about 8 minutes. Turn off the heat and set the pan aside to cool.

In a large bowl, whisk the eggs, salsa, cumin, chili powder, garlic powder, paprika, onion powder and 1/2 teaspoon each salt and black pepper.

Use a fork to scrape out the spaghetti squash &quot;noodles&quot; and add to the bowl (hold the squash with a towel if it&#039;s still too warm). Add the veggies and beef and stir everything together until well-blended. Be sure to break up and spread out the clumps of squash noodles.

Pour into the greased pan and bake for 50-60 minutes, until set and browned around the edges. Let cool for 20 minutes, add toppings (see notes for ideas) and serve.

This Whole30 chicken pot pie casserole is the the perfect Whole30 casserole recipe when you're wanting something hearty and comforting. It's a paleo and dairy free twist on the classic pot pie flavor you know and love with a grain free crust, and is awesome for a weeknight meal or for a paleo meal prep recipe because it reheats so well. This is a great family friendly recipe that is sure to become a staple!

Chicken Pot Pie Casserole: Whole30, Paleo, Dairy Free, Gluten Free

chicken

yellow onion, diced

(14.5 oz) can sliced carrots, drained

(14.5 oz) can diced potatoes, drained

(14.5 oz) can cut green beans, drained

coconut milk

chicken broth

almond milk

tbsp ghee

yeast

poultry seasoning

salt

tsp pepper

flour

almond flour

coconut flour

ghee

water

Grease a 3 or 4 quart casserole dish and preheat the oven to 350 degrees F.

Add the chicken and vegetables into the dish.

Preheat a deep skillet over medium-high heat and add all of the sauce ingredients except for the arrowroot dissolved in water. Bring it to a simmer, stirring frequently.

Mix the arrowroot into 1 tbsp of water in a small dish and dissolve. Once the sauce has reduced a bit after simmering about 10 minutes, pour the arrowroot water into the sauce and begin stirring to incorporate it into the sauce. It will begin thickening.

Once the sauce has thickened, pour it into the casserole dish over the chicken and vegetables. Use a spoon to combine the sauce in with the other ingredients, gently as to not smash the vegetables.

Next, in a large bowl, add all of the topping ingredients. Use your hands to mix it all together. Continue mixing until the ghee is completely incorporated and the topping becomes a dough like consistency.

Using your hands, pick up quarter size dollops of the topping and flatten a bit before placing each dollop over the top of the casserole. Slightly press each dollop into the top of the casserole but don&#8217;t smash down. Repeat this process until the topping is gone and the casserole is covered.

Place in the oven and bake for 30-40 minutes, checking after 30 minutes. Remove the casserole from the oven once the topping is golden brown, don&#8217;t allow it to burn.

This recipe is fantastic. We ate it all in one sitting and my kids have already asked for it again this week. Will be doubling it! Amazing, Bailey!!

Loved this! Family of 5 ate it and it was enjoyed by all - with leftovers for me for work tomorrow. Very cost effective too. Thank you!

delicious! I love everything I make from Bailey. Thanks for posting this recipe!

WOW this was seriously amazing. Will be making over and over!

Tried this tonight... left out the potatoes (paleo). In hindsight, should've upped the slurry to accommodate the lack of potatoes that would've soaked up some liquid. It was soupy (my fault) but really, very tasty!! I'll be making this again!! I might venture towards fresher ingredients sauteed to soften first. 👍👍

I've made this 3 times in the last few weeks so I figured I should at least thank you for my new favorite recipe! It's SO good. SO SO good!!!

Love this recipe Turned out perfect for me.

Hi Bailey, I just made this for dinner tonight and the flavor is spot on but mine came out very runny. I didn’t have arrowroot powder like I thought I did so I used tapioca flour. Do you think that’s why? Our is it supposed to have a ton of sauce and kind of runny?

Love this recipe! It’s super kid friendly too - my two year old helped me make it and loved forming the “cookies” on top!

This recipe is phenomenal however I am disturbed by your use of canned vegetables. You are here to tell people how to eat healthy! I would consider changing that.

This recipe is top notch. Whole family loved it and asked for it again soon. Thank you!

Used fresh veggies — sautéed them in a pan until soft before adding to the casserole dish.

Omitted the potatoes (paleo), and added celery and diced mushrooms (sautéed with the other veggies to soften)

I also used majority almond milk instead of canned coconut because I don’t love the natural sweetness of coconut milk in savory dishes.

Flavors were fantastic! Did end up adding more slurry to the sauce because I changed it up a bit.

Also added some quinoa for extra protein.

LOVED!! Thanks for this healthy take on a classic comfort food.

Absolutely delicious! Liked the minimal veggie prep since it was all cans.  Very easy recipe to throw together!

Loved it!  And my paleo reluctant husband came back for seconds. I used cassava instead of almond flour because it’s what I had on hand and it worked great. This will be a new staple in our house. Thanks so much!

We inhaled this recipe at my house last night! 3 kids under 10, husband and myself. Will make over, and over, and over, and over forever! Thank you Bailey

Just popped this into the oven and wanted to share my prep thoughts! The ingredients say to mix arrowroot with 2 Tbsp of water, but the directions say 1 Tbsp. I decided to go with 1 because I wanted to err on the side of too thick gravy vs. too thin. The first round of arrowroot, I poured it into the center of my skillet and it became a blob. After pleading with it to dissolve, I pulled it out and made a new slurry. This time I slowly poured in the slurry, going in a circle around the skillet and stirring constantly. Success! Can't wait to taste it! Needed some comfort food in light of all going on right now.

Just made this and it is absolutely amazing! Do you have a rough idea of the macro breakdown per serving?

Omg got home from work and made this just now. I work nights and was just so torn on what to make but I had chicken breasts that were sitting in the fridge almost too long lol. So insta pot that used the broth and the chicken for this and it's amazing. It's so good. I wasnt sure what to expect but woot there it is! Made it with peas carrots broccoli and potatoes. My veggies were frozen and the potatoes I nuked in the microwave to soften. It took me a long time from start to finish but I'm still not very comfie in the kitchen.
Again so yummy nom nom nom

This smells amazing as it's cooking! I thought green beans were not allowed for Whole 30 or Paleo since they are technically a legume, and couldn't find any sources that said anything different, so I left the green beans out this time. Still tastes delicious! I think I'll try subbing broccoli or asparagus for the green beans next time!

Hi! Made this tonight and it was delicious! It turned out perfect. I sautéed fresh green beans, carrots, onions, and Reser’s diced potatoes. Thank you for sharing!! I would like to know if you could recommend a ghee substitute for the topping? I try so hard to enjoy the flavor of ghee but don’t. :( 
TIA

The flavors of this are great and it tastes just like chicken pot pie! I appreciate the recipe calling for canned vegetables too because that just makes this even easier. The only issue I had with this recipe was that the biscuit topping had a sweet, slight coconut taste to it. I wasn’t expecting that and it threw me off some. It wasn’t too noticeable combined with the filling but I could definitely taste it when eating just the topping part. I may try a different brand of coconut flour next time. Other than that though this was great and an easy gluten free weeknight meal!

For being totally grain free, we couldn't believe how great this is. My daughter has to be totally grain free now and it's been an adjustment for her, but this recipe made our family dinner feel so normal for once! Thank you so much, it will be a staple!

I love this recipe! Using the canned vegetables makes this so easy to make during a weeknight!

I’ve made this before and it’s superb!!  I don’t have plain almond milk on hand so I’m going to use unsweetened vanilla. I’m sure it will turn out fine.

Awesome recipe. Whole family loved it, including picky husband and two kids!

This was excellent! We used leftover Christmas turkey and sautéed the veggies beforehand in coconut oil, salt, and pepper... boiled a few potatoes- it came out fabulous! Saving this recipe forever- it's my fave and easiest Paleo friendly pot pie I've ever cooked. Thank you for sharing!

https://content.jwplatform.com/videos/F0FijoqJ.mp4

This Whole30 chicken pot pie casserole is the the perfect chicken casserole recipe when you’re wanting something hearty and comforting. It’s a paleo and dairy free twist on the classic pot pie flavors you know and love with a grain free crust, and is awesome for a weeknight meal or for a paleo meal prep recipe because it reheats so well.

Chicken Pot Pie Casserole

This Whole30 Spaghetti Pizza Casserole has all the makings of a pizza but it&#039;s dairy-free and made with real food ingredients. Plus, check out 29 more Whole30 casserole recipe ideas in this post!

29 Whole30 Casseroles, Plus our Spaghetti Pizza Casserole

spaghetti squash

beef

((omit

onion, diced

garlic,

mushrooms, sliced

basil,

olives, diced ((15 oz))

spaghetti sauce ((25 oz))

eggs ((optional, if you omit

pepperoni

red onion

basil

Preheat oven to 425° Fahrenheit.

Slice the spaghetti squash lengthwise and scoop out the seeds. Place the two halves face-down on a baking dish and place in the oven to bake for 25 minutes, or until the squash shreds easily but is not mushy.

While the squash is cooking, chop all of your other ingredients as noted and set aside.

Heat a large skillet over medium heat. Once hot, and add in the ground beef and onion. Cook, stirring occasionally, until the beef is browned. Season with Italian seasoning and mix. Taste and season with salt and pepper as desired and remove from heat.

Once cooked, remove the squash from the oven and lower the oven temperature down to 350° Fahrenheit. Allow the squash to cool for handling, about 5 minutes.

With a fork, scrape out the spaghetti squash "noodles" into a large bowl.

Add the cooked beef, garlic, mushrooms, basil, olives, spaghetti sauce and eggs (optional) to the bowl. Stir everything around to mix it well.

Dump 1/2 of the spaghetti squash mixture into a 9x13 casserole dish. Spread it around to make an even layer on the bottom of the dish. Top with a layer of 1/2 of the pepperoni.

Add on the other half of the spaghetti squash mixture and spread it around again to create an even layer. Top with a layer of the remaining pepperoni.

Place in the oven to cook for 30 minutes.

Remove and top with optional toppings as desired. Allow to cool for a few minutes, slice into pieces and serve.

This Paleo + Whole30 Spaghetti Pizza Casserole is about to be a new family favorite! It's perfect for your weekend meal prep, and the whole family will enjoy this hearty and flavorful casserole!

Spaghetti Pizza Casserole (Paleo + Whole30)

This creamy dijon chicken casserole is an easy and delicious Whole30, Paleo, gluten-free recipe that's great for a weeknight dinner or a simple and healthy meal prep recipe. There's lots of vegetables, bacon and a flavorful dairy-free cream sauce loaded into one casserole dish, and baked to perfection.

Creamy Dijon Chicken Casserole: Whole30, Paleo, Gluten-Free, Dairy-Free

chicken breast

bacon (about 1/2 package)

hash browns (or shredded potatoes)

broccoli

white onion (1.5 cups)

mushrooms

(13.5 coconut cream

tbsp minced garlic

Primal Kitchen Organic Dijon Mustard

thyme

tsp parsley flakes

rosemary

tsp black pepper

Add shredded chicken, chopped bacon, and all vegetables into a large casserole dish

Heat a large sauce pan over medium-high heat and add ghee and minced garlic. Stir a bit as ghee melts and garlic sautés. Once the garlic becomes fragrant (about 1-2 minutes), begin adding in all of the remaining sauce ingredients, with the exception of the arrowroot water mixture

The canned coconut cream will begin liquifying and then allow the sauce to come to a slow simmer. Once it&#8217;s simmering, add in the arrowroot and flour mixture and begin immediately stirring into the sauce

The sauce will begin to thicken almost immediately and the simmer will turn to a thick bubbling. Once that happens, pour the sauce into the casserole dish. Stir the sauce into the casserole dish and equally distribute to coat the meat and vegetables and leave in an even layer in the dish

Place in the oven and bake for 1 hour, or until the top is golden brown

Yum!!! I did 1/2 the coconut cream as it just so high in calories. Also, subbed more broth for the almond milk. It added extra flavor and less calories. Plus, my husband can’t have almonds. Also, I had to omitted the garlic and rosemary due to an sevsarivity. So, I halved the ghee/oil as I didn’t need to cook garlic with it. I wonder if I could just omit all of the ghee/oil honestly.  It was so yummy!  I am always nervous with coconut/arrowroot sauces. This was so tasty. Perfectly seasoned. Can’t imagine how great it tastes with the garlic and rosemary.

Could I substitute the coconut cream for something else?

This recipe is maybe not for everyone. If I made it again, I would definitely sauté the onions before adding them to the casserole, and add more sauce. It was not very flavorful, at least the way mine turned out.

This is so yummy!!! Loved it. Easy to follow and delicious. Thank you!!

This creamy garlic spaghetti squash casserole is so saucy and delicious! It has a creamy, Paleo, Whole30 + Dairy-Free sauce packed with garlicky goodness.

Creamy Garlic Spaghetti Squash Casserole (Paleo, Whole30, GF + Dairy-Free)

broccoli florets

sausage

arrowroot flour

Salt and pepper ((about 1 tsp each))

Slice the spaghetti squash lengthwise and scoop out the seeds. Place the two halves face-down on a baking sheet and bake for 30 minutes.

While the squash is cooking, get the sausage going. Heat a large pan over medium heat and add in the sausage. Break it into pieces with a spatula and cook, stirring occasionally, until browned and cooked through, about 8 minutes. Remove from pan and set aside. Reserve at least 1 tbsp of fat in the pan for the sauce you'll make later.

Remove squash from oven after 30 minutes and set aside to cool. Keep the oven on at 425°.

While the squash is cooling, prepare the creamy garlic sauce. Whisk together coconut milk and arrowroot flour in a bowl or jar and set aside.

Heat the same pan you cooked the sausage in over medium heat. Once hot, add mushrooms and cook until they begin to soften, about 2 minutes. Add in minced garlic and mix well with the mushrooms, about 1-2 minutes, until fragrant.

Next, whisk up the coconut milk mixture again and add to pan, stirring constantly for 2 minutes. The sauce will bubble and thicken, keep stirring to prevent burning. After 2 minutes turn heat off and stir in salt and pepper. 

Now, put it all together. With a fork, scrape out the spaghetti squash "noodles" into a medium casserole dish. Add the cooked sausage, broccoli, and creamy garlic sauce. Mix everything together well.

Place back in the oven to bake for 15 more minutes. Remove and serve.

https://content.jwplatform.com/videos/MgbAqQkE.mp4

Creamy Garlic Spagheti Squash Casserole

This creamy Whole30 casserole is the perfect easy and family friendly dinner. It’s with sausage and potatoes in under an hour and is a creamy, comforting Paleo or Whole30 recipe. It would be great for meal prep, and I think the leftovers are almost more delicious!

Creamy Sausage & Potato Whole30 Casserole (Paleo + GF)

sausage (no sugar)

potatoes sugar

baby spinach

coconut cream

broth (chicken

arrowroot flour (or tapioca flour)

olive oil

garlic

pepper

Preheat the oven to 400 degrees F. Lightly grease a 2.5-3 quart casserole dish and set aside

Add olive oil to a large skillet over medium-high heat. Once hot, add diced onion and sauté for 3 minutes, or until they begin to soften

Add ground sausage, garlic, salt and pepper. Cook until meat is browned and crumbled

Drain excess grease and transfer to a large bowl

Add almond milk, coconut cream, ghee and broth to the skillet over medium heat with the remaining spices

Combine well and bring to a simmer, about 5 minutes. While the sauce is heating, add hash browns, spinach, mushrooms to the bowl with the crumbed sausage and mix well. Place the potato and sausage mixture into the casserole dish.

Slowly (to avoid clumping) whisk in flour to thicken the sauce in the skillet. Continue whisking for about 2 minutes until sauce is thick

Pour cream sauce over the sausage and potatoes in the casserole dish. Use a spoon to gently mix it in

Bake for 45 minutes, or until the top of the mixture forms a slight crust and doesn&#8217;t give when you press in the middle of the casserole

This is such an amazing and delicious recipe for breakfast lunch or dinner!! We love it and it is in our regular rotation year round. Highly recommend!

This recipe was absolutely fabulous. It was heavily spiced, so I probably wouldn’t serve it for breakfast, but it was just perfect as a near-soup for dinner. Even my picky husband liked it, and suggested I add the extra 1/2 tbsp arrowroot next time to thicken it slightly.

This is AMAZING!!! I wasn't sure it would be, but the comments made me try it!!! It is so delicious! I did not have Rosemary or Thyme, but I subbed in Italian seasoning instead (just 1tsp) and I did add the basil. Thank you for creating this!!!!

https://content.jwplatform.com/videos/GooEBdDv.mp4

Creamy Sausage and Potato Casserole

This creamy chicken and bacon alfredo casserole is loaded with veggies from the hash browns and broccoli, and it's paleo, Whole30 compliant, dairy free and gluten free. With only 7 ingredients, it really couldn't be easier to make for a quick weeknight meal or for a simple meal prep recipe.

Chicken, Bacon &amp; Broccoli Alfredo Casserole: Whole30, Paleo, Dairy-Free, GF

lb cooked chicken, shredded (about 2.5 cups)

bacon

hash browns

onion,

tsp salt

If you have not already done so, fry the bacon and set aside to cool and then chop. Preheat the oven to 350 degrees F.

Grease a 3 or 4 quart casserole dish with a thin layer of cooking oil spray. Add the chicken, bacon, broccoli, hash browns, onion, alfredo sauce and salt to the dish.

Use a spoon to mix all of the ingredients around and combine. Spread it into an even layer in the dish and then place it into the oven.

Bake for 35 minutes and remove from the oven.

So yummy!!! Made mine in a 2.5 quart casserole dish, so I increased the cooking time to about 50-60 minutes (can’t remember exactly). I’ve already added the items to my grocery list so I can make it again next week, double the recipe, and cook in larger dish. I used the rest of the chicken from a Whole30 compliant rotisserie chicken I made earlier in the week, and that gave the dish an amazing flavor!

This is the second time I made this recipe and my husband can nearly eat the entire dish in one sitting! I had to hurry to claim what was mine before it was all gone. Will definitely keep making over and over.

Oh my word!! This is me and my husband’s new favorite casserole!! Do you know if it freezes well for meal prep? Thanks for sharing!!

An Easy Keto Casserole Recipe with Cheese and Bacon and a Cauliflower base. Cook this meal as a low-carb, gluten-free breakfast, lunch or dinner. It also makes an excellent side dish.

Top 11 paleo casserole recipes from across the web

The most viewed paleo casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 11 paleo casserole recipes from across the web

The most viewed paleo casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Taco Casserole (Paleo, Whole30, low...

Chicken Pot Pie Casserole: Whole30,...

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Spaghetti Pizza Casserole (Paleo + ...

Creamy Dijon Chicken Casserole: Who...

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