If you’ve scrolled through my recipes on this site or on my instagram (@GrainFreeComfortFood) you know I have a love affair with Whatever’s-In-The-Fridgettatas. Well the same rule goes for casseroles! When I come home from a long day, sometimes I just want to pre-heat the oven, grab whatever’s in the fridge or freezer and make a yummy, warm casseroles that I can enjoy over the next few days. The one I made tonight was PERFECT for that. And I want you to experience that too.
And it goes without saying that yes…it’s grain-free!
So let’s get casserole-ing!
Ingredients
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1 lb ground turkey
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2 12 oz bags frozen broccoli florets
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2 10 oz bags diced cauliflower
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1 bunch fresh kale
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3 shallots, peeled and chopped
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garlic salt to taste
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pepper to taste
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umami powder to taste (optional)
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(Or forego the garlic salt and use my wood ear mushroom garlic salt as this was PERFECT in this casserole).
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2 cups hand grated cheddar cheese
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1 1/2 cups full fat sour cream
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1/2 cup crumbled pork rinds
Directions
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Preheat oven to 375
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Microwave the 2 bags of frozen broccoli, then the 2 bags of frozen diced cauliflower. (Once their cooked, drain, spin or squeeze out excess water from the veggies.)
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While bags are being microwaved, brown ground turkey with seasoning in oiled cast iron skillet or heavy-bottomed pan.
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Once browned, set aside.
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Add shallots to skillet and cook on medium until soft and caramel-colored (about 8 minutes).
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Once shallots are cooked, set aside with ground turkey.
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Since the kale and add to the pan by the handful until it’s soft and bright green.
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Combine all ingredients, including sour cream and cheese into large mixing bowl.
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Hand mix with wooden spoon or put in mixer on low until all ingredients are combined.
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Spoon mixture into lightly greased casserole dish and sprinkle crumbled pork rinds and any excess cheese over the top.
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Cook for 15-20 minutes or until top is warm and bubbly.
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Spoon into bowl or onto plate and enjoy!
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Keep as leftovers in airtight container for another 3-4 days. (GREAT for meal prep!)
Tips:
The fun of this recipe is that virtually EVERYTHING is interchangeable.
Swap out the shallots for yellow onion!
Swap out the ground turkey or ground pork or ground beef…you can even add bacon!
Don’t have cheddar on hand? Try parmesan!
Swap out the broccoli or kale for zucchini, spinach or Brussel sprouts! (Just make sure whatever veggie you use, you squeeze or spin out the excess water to avoid your casserole getting soupy.)
Hi there! My name is Gina Grad and I’m a Los Angeles-based broadcaster and longtime comfort food appreciator. I’ve been on the radio here in SoCal since 2006 but since I’m originally from Kansas City, I’ve been eating the best casseroles, stews and one-pot meals the Midwest has to offer over the course of my entire life.
Before I made this the only I’ve ever cooked was eggs. The kitchen ended up being a complete mess but it was worth it. So good! Was thinking NSNG would be too hard to keep up with but this dish gives me hope! I was wondering if you could post the acs show these dishes were given to the crew, it would be interesting to hear their take on it after trying it
So glad it worked out, Ricky! And yes, sometimes it ends up with a messy kitchen lol. I always post the recipes around the day the show segments air so they should be pretty easy to find! So glad you liked it!! xoxo, GG
Just made this for my family. Super easy and came out great. Made sure to really remove all the moisture from the veggies and it wasn’t soupy at all. My 7 YO is very picky and she loved it. Thanks for all you do!
Wonderful, Chris!! xoxo, GG