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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.