No Taters Casserole

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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!

No Taters Casserole
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
Instructions
  1. Preheat oven to 375 degrees F. Grease a large casserole dish with small amount of palm shortening.
  2. 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.
  3. 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.
  4. 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.
  5. Add mushrooms, thyme, and remaining teaspoon salt. Cook until mushrooms soften, about 7 more mins.
  6. Scoop vegetable mixture into casserole dish, topping the ground beef.
  7. 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.
  8. Add remaining ½ cup of broth to sauce mixture. Stir to combine.
  9. 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.
  10. Top with mashed turnip/parsnip mixture, smooth to sides of casserole dish.
  11. 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.
  12. Garnish with parsley and serve.

 

About Angie Alt

Angie Alt is part of the blogging duo behind Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with Celiac and other autoimmune diseases; one creative, nutritious meal at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She’s also a world traveler who has been medically evacuated from two foreign countries. Strategizing worst-case scenarios is now something of a hobby. She is a Certified Health Coach through the Institute for Integrative Nutrition and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol. You can also find her on Instagram.

5 comments

  • Lori says

    Can you substitute another flour? I cannot have tapioca or cassava. Thanks!

    • Angie Alt says

      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! […]

  • Nyssa June says

    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.

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