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Last March I brought you guys a casserole “remake” that according to feedback has been a welcome hit in your homes. It was this Tuna Cauli Casserole. I like casseroles,‘cause they’re easy, comforting, and delish! And I think you guys probably like them for the same reason, so this March I thought we’d just make it a tradition and start doing casserole “remakes” every March.
This time I worked on the infamous “Tater Tot Casserole” also called “Hot Dish” in some parts of the country. Folks, I was the Queen of Tater Tot Casserole in a former life.
This AIP-ified version is much easier on the digestive system, and doesn’t include those pesky nightshade white potato tots or the sinus-stuffing dairy or the cans and cans of cheap cream of mushroom and celery soup, just bursting with wheat flour thickener. It does include six different veggies and a creamy, cheesy-esque flavor though. Here’s to another casual, inexpensive weeknight meal with all the goodness baked in!
- 3 cups peeled & chopped turnips
- 4 cups peeled & chopped parsnips
- 1 cup bone broth, divided
- 2 teaspoons sea salt, divided
- 1 lb. ground beef
- 1 cup diced celery
- 1 large onion, diced
- 3 garlic cloves, minced
- 8 oz. sliced mushrooms
- 1 teaspoon dried thyme
- 4 tablespoons palm shortening, divided
- 4 tablespoons cassava flour
- 1 can full-fat coconut milk
- ¼ cup nutritional yeast
- Fresh parsley, for garnish
- Preheat oven to 375 degrees F. Grease a large casserole dish with small amount of palm shortening.
- Add turnips and parsnips to a large pot and bring to a boil. Boil until soft, about 12-15 mins. Drain, blend in a food processor with ½ cup of the broth and 1 teaspoon of the salt until smooth.
- While turnips and parsnips are boiling, fry beef in large heavy-bottom skillet over medium heat until browned, using wooden spoon to break-up. Scoop into bottom of casserole dish, reserving fat.
- In same skillet, add 1 tablespoon of the palm shortening and melt over medium heat. Add celery, onion, and garlic. Cook until onion is softened, about 7 mins.
- Add mushrooms, thyme, and remaining teaspoon salt. Cook until mushrooms soften, about 7 more mins.
- Scoop vegetable mixture into casserole dish, topping the ground beef.
- In the same skillet, melt remaining 3 tablespoons palm shortening over low heat. Add in flour and quickly whisk until mixture just begins to bubble. While continuing to whisk, slowly pour in coconut milk. Whisk until a smooth, thickened sauce forms.
- Add remaining ½ cup of broth to sauce mixture. Stir to combine.
- Remove sauce from heat, pour over vegetables and beef in casserole dish. Pour nutritional yeast over sauce and fold all ingredients together in casserole dish.
- Top with mashed turnip/parsnip mixture, smooth to sides of casserole dish.
- Bake uncovered for 15 minutes, turn oven up to 425 degrees F, and bake for 12 more minutes or until casserole begins to lightly brown.
- Garnish with parsley and serve.
9 comments
Can you substitute another flour? I cannot have tapioca or cassava. Thanks!
You could sure try, Lori! Go for it w/ experimenting!
[…] No Taters Caserrole from Autoimmune Wellness *Angie's the former “Queen of Tater Tot Casserole”, so you know this is dish is a winner! […]
I’m new to the AIP diet & today it was 52 degrees & rainy by Lake Superior & I was craving serious warm, comfort food. I made this & it was so delicious! I was very impressed with the full flavor & how satisfied I felt. I added carrots to the sauté mixture & a sweet potato to the topping purée. Yum! This will be a staple on cold winter days in the Northland for sure.
I’m so glad it fit the bill Nyssa!
Isn’t the “tator” mixture too soupy by adding the broth? Maybe I cooked them too long? They were very sloppy once blended and never hardened in the oven.
Jennefer-
I’m not sure what went wrong, but you could always try decreasing the liquid if you feel this was too soupy.
I, absolutely, LOVE this recipe! It’s one of my very favorites. It takes a little time to make it so I always double or triple the recipe. I use 4″ x 6″ mini foil pans & freeze them. A single recipe will make 4 very full. You might be able to make a 5th one. If I dbl or triple, I will have, at least 8-12 mini casseroles for my dh & myself. I have put this on a weekly rotation so I’m all set for 4-6 wks. (one each is all I bake, as they are very filling). Thank you so much for creating this!!
I, absolutely, LOVE this recipe! It’s one of my very favorites. It takes a little time to make it so I always double or triple the recipe. I use 4″ x 6″ mini foil pans & freeze them. A single recipe will make 4 very full. You might be able to make a 5th one. If I dbl or triple, I will have, at least 8-12 mini casseroles for my dh & myself. I have put this on a weekly rotation so I’m all set for 4-6 wks. (one each is all I bake, as they are very filling). Thank you so much for creating this!!