When we’re wrapping our heads around a new way of eating, such as a grain free lifestyle, much brain power goes towards “What can I eat now that other foods are off limits?” It often leaves a small portion of mental energy devoted to creating colorful, varied meals.
As a result, I frequently hear that people get bored with paleo. “I’m tired of grilled meat and sauteéd veggies, but I don’t know what else to eat.” This recipe, simple in preparation and minimalist in presentation, provides a flavorful solution to boring meat and veggies.
If you’re looking for a make-ahead meal for work or school lunches, you’ll love this. It’s travel friendly, and delicious without re-heating.
About the ingredients in the Essential Paleo Casserole
Paleo mayonnaise — Traditional casseroles contain cheese, but this recipe relies on mayo to provide richness and creaminess. Because most mayonnaise contains inflammation-perpetuating vegetable oil (corn, canola, safflower or soy), use a homemade version or an avocado oil mayo. I highly recommend Primal Mayo, and I worked with Thrive Market to offer you a free jar of the mayo here.
Coconut milk — Coconut milk add creaminess to the base of the casserole. It’s essential to use canned coconut milk, not the rather pathetic and watery coconut milk found in cartons.
Eggs — Eggs combine with the mayo and coconut milk to create the binder. If you know me, you already know what I’m going to say next… egg substitutes will not work in this recipe.
Canned wild salmon — I use Wild Planet canned salmon as the primary protein in this paleo casserole, but feel free to use whatever protein you have on hand. I’ve substituted shredded rotisserie chicken, and one time I used bacon crumbles for an almost rapturous result.
- 4-5 cups broccoli florets, from about 3 heads broccoli
- 2 Tbs. coconut oil or olive oil
- 1 cup sliced mushrooms, such as button or shiitake
- 4-5 green onions, sliced thinly
- 1 can wild salmon, flaked -- recommended brand available here (substitute 1-2 cups cooked shredded chicken)
- 4 eggs
- ½ cup paleo mayonnaise, get a free jar from Thrive here
- ½ cup full-fat canned coconut milk, recommended brand here
- Pinch of salt
- Pepper
- Smoked paprika, optional
- Preheat the oven to 350 and have ready a small (8x8) casserole dish.
- Bring a pot of water to a boil, add a big pinch of salt, and boil the broccoli until just tender but still slightly crisp. Drain and set aside.
- Meanwhile, heat the oil in a saute pan over medium heat. Add the mushrooms and don't stir for a minute or two, until fragrant and golden on one side. Then stir and saute until tender.
- In a bowl, whisk together the eggs, mayo, coconut milk, a pinch of salt, and some pepper.
- In the casserole dish, combine the broccoli, mushrooms, salmon, and green onions. Spread evenly in a dish. Pour the egg mixture evenly over the veggie mixture, and press down the veggies into the eggs.
- Sprinkle with smoked paprika. Bake for 40 minutes, until set. Cool for 10 minutes before enjoying. Leftovers keep well in the fridge for a few days.
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Woo hoo!! Something new to try. Just when I was feeling bored. Thank you, thank you!!
Thank you! Can’t wait to try this recipe. Just what I needed to change up my lunch routine.
This looks delicious. Is there anything I can substitute the coconut milk for? I’m not a fan of coconut flavor in my food (with the exception of curries).
You can substitute milk of choice. It will not be as rich as the coconut milk, but will still work.
This looks delicious!!! Do you have any idea if this freezes well?
Every time I make it, I don’t seem to have any that makes it to the freezer… it’s too delicious. But I believe it would freeze well, and would suggest freezing before you bake it. Then bring to room temperature and bake it.
I need a coconut replacement too as my daughter has a sensitivity to it. TIA
You can substitute milk of choice. It will not be as rich as the coconut milk, but will still work.
We can’t have eggs! I use flaxseed as an egg replacement. Won’t work?
Love your site. You have blessed us so much.
No, this recipe will not work with an egg substitute. It would be like trying to make French Toast with flax eggs. The eggs are needed for the binding properties, and the mayo also has eggs.
I made it and the whole family loved it.I used cauliflower, thank you Lauren for a fantastic recipe!
Lauren, this sounds delicious. I am puzzled by one thing. It says this makes 4 servings. That would give each person 1 egg and about 1 oz of salmon. That seems to be awfully skimpy. Or does Wild Planet have a larger size can of salmon that I haven’t seen?
Yes, the correct size is the 6 oz can and there are only four eggs. The vegetables provide a lot of bulk to the meal. If someone needs a hefty amount of protein, they may wish to eat a larger serving.
I had the same question. I think it would make 2 servings for me!
This was so yummy! Thank you so much for a grain free casserole!
I cannot see on the Salmon information whether it has been tested for radiation. The Pacific Ocean is polluted from Fukushima. It is still spewing out radiation I am concerned that most people are ignoring this.