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Squash, Mushroom, Protein Casserole

Squash, Mushroom, Protein Casserole

AuthorJim BrownPrep Time10 minsCook Time45 minsTotal Time55 mins

Squash 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

Ingredients
 1 lb Yellow Squash- Sliced 1/4"
 1 lb Zucchini - Sliced 1/4"
 ½ lb Cremini Mushrooms
 1 Medium Onion - Minced
 1 Large Clove of Garlic - Minced
 2 tsp Fresh Thyme
 3 Eggs
 ½ cup Full Fat Coconut Milk
 2 tbsp EVOO
 4 tbsp Butter - Divided
 1 cup Almond Flour
 Salt & Pepper to Taste
 1 lb Cooked Turkey Leftovers or Cooked Protein of Your Choice
 1 Fat Pinch of Freshly Grated Nutmeg
1

Preheat oven to 350 degrees and grease a 13 X 9 casserole dish with a little bit of butter.

2

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.

3

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.

4

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

Ingredients
 1 lb Yellow Squash- Sliced 1/4"
 1 lb Zucchini - Sliced 1/4"
 ½ lb Cremini Mushrooms
 1 Medium Onion - Minced
 1 Large Clove of Garlic - Minced
 2 tsp Fresh Thyme
 3 Eggs
 ½ cup Full Fat Coconut Milk
 2 tbsp EVOO
 4 tbsp Butter - Divided
 1 cup Almond Flour
 Salt & Pepper to Taste
 1 lb Cooked Turkey Leftovers or Cooked Protein of Your Choice
 1 Fat Pinch of Freshly Grated Nutmeg

Directions

1

Preheat oven to 350 degrees and grease a 13 X 9 casserole dish with a little bit of butter.

2

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.

3

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.

4

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!

Squash, Mushroom, Protein Casserole
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