Squash, Mushroom, Protein Casserole
This is comfort food personified. Squash and mushroom casserole with leftover turkey or whatever cooked protein that you have available.
Go ahead and prep your veggies and measure out your ingredients and we’ll jump into this one. I froze some turkey after Thanksgiving, but any cooked protein will work.
You’ll need a large skillet, a 13×9 casserole dish and something to grate fresh nutmeg.
See you on Sunday!
Kitchen Essentials
Here’s a list of some of the essential items you are going to need for this recipe as well as other items that I very highly recommend.
For this recipe:
- Large skillet
- 13×9 casserole dish
- Grater to grate fresh nutmeg
Other highly recommended items:
- Food thermometers:
- Cutting boards:
- Mineral oil for cutting boards:
AuthorJim BrownPrep Time10 minsCook Time45 minsTotal Time55 minsSquash casserole screams comfort food. Add leftover turkey or other tasty protein and you take comfort to another level.
Kitchen Essentials
- Large skillet
- 13x9 casserole dish
- Grater (to grate the fresh nutmeg)
Prep
Go ahead and prep your veggies and measure out your ingredients.
Ingredients
Preheat oven to 350 degrees and grease a 13 X 9 casserole dish with a little bit of butter.
Heat a couple of tablespoons of EVOO and a couple of tbsp of butter in a large skillet. Saute the onions, salt and pepper for a few minutes until they begin to soften. Add the garlic for just a minute and then add the zucchini, squash and mushrooms and a 1/4 cup of water. Cook until tender - 15-20 minutes. Add the thyme and turkey or other cooked protein.
Transfer the solids to the casserole dish and reserve the cooking liquid.
Whisk the eggs and the coconut milk in a small bowl and whisk while you slowly add the cooking liquid. We want to temper the eggs, so we don't end up with scrambled eggs.
Once the cooking liquid has been added to the eggs and the coconut milk, add this to the casserole dish and shift the ingredients around so that you can spread the love around.
Set the timer for 30 minutes.
In the meantime, heat a couple of tbsp of butter and then add cup of almond flour. Mash this into a paste. When the 30 minutes are up, sprinkle the almond flour butter mixture to the top of the master piece and just dust the top with a little freshly grated nutmeg. Put it back in the oven and set the timer for 12 minutes.
After the 12 minutes, set the oven to broil so you can toast the top. Keep an eye on it because it can burn quickly. It should be toasted in 1 - 2 minutes.
Enjoy!
Ingredients
Directions
Preheat oven to 350 degrees and grease a 13 X 9 casserole dish with a little bit of butter.
Heat a couple of tablespoons of EVOO and a couple of tbsp of butter in a large skillet. Saute the onions, salt and pepper for a few minutes until they begin to soften. Add the garlic for just a minute and then add the zucchini, squash and mushrooms and a 1/4 cup of water. Cook until tender - 15-20 minutes. Add the thyme and turkey or other cooked protein.
Transfer the solids to the casserole dish and reserve the cooking liquid.
Whisk the eggs and the coconut milk in a small bowl and whisk while you slowly add the cooking liquid. We want to temper the eggs, so we don't end up with scrambled eggs.
Once the cooking liquid has been added to the eggs and the coconut milk, add this to the casserole dish and shift the ingredients around so that you can spread the love around.
Set the timer for 30 minutes.
In the meantime, heat a couple of tbsp of butter and then add cup of almond flour. Mash this into a paste. When the 30 minutes are up, sprinkle the almond flour butter mixture to the top of the master piece and just dust the top with a little freshly grated nutmeg. Put it back in the oven and set the timer for 12 minutes.
After the 12 minutes, set the oven to broil so you can toast the top. Keep an eye on it because it can burn quickly. It should be toasted in 1 - 2 minutes.
Enjoy!
Notes
