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Good as Grandma’s Broccoli and Biscuit Casserole

Good as Grandma's Broccoli and Biscuit Casserole
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INGREDIENTS
  • Broccoli Casserole
  • 2 medium organic yellow squash sliced into 1thick rounds (approximately 2 lbs)
  • 1/3 cup sundried tomatoes in oil
  • ¼ cup tahini
  • ¼ cup nutritional yeast
  • 3 teaspoon salt
  • cups low sodium organic chicken broth sub vegetable broth for vegan
  • 1 inch large head broccoli cut into 2 inch florets (approximately 3 cups)
  • 1 cup water
  • 1 cup bulgur wheat sub quinoa for gluten free
  • 2 tablespoons olive oil
  • 1 medium sweet white onion small dice ( ½ inch)
  • 2 cloves garlic minced
  • 1 roasted chicken meat pulled and roughly chopped (approximately 3 cups. Sub 1 15can chickpeas for vegan)
  • Almond Flour Biscuits (adapted from Elana's Pantry)
  • 2 ½ cups almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon apple cider vinegar or lemon juice
  • ¼ cup coconut oil melted
  • 1 tablespoon maple syrup
  • 2 organic, free-range eggs sub flax eggs for vegan: 2 tbsp flax meal plus 6 tbsp water, sit 10 minutes
DIRECTIONS
Broccoli Casserole
  1. In a high speed blender, combine squash, sundried tomatoes, tahini, nutritional yeast, 1 teaspoon salt and broth. Puree until completely smooth.
  2. Cook broccoli: Fill a large pot with 4 quarts water and heat to boiling. Add 1 teaspoon salt. When water is boiling, add broccoli florets and cook for 90 seconds. Empty into a colander and rinse with cold water until florets are room temperature. Set aside.
  3. Cook bulgur: Heat 1 cup water and 1 cup broth to boiling. Add ½ teaspoon salt and bulgur. Stir quickly, cover and remove from heat. Allow to sit 20 minutes or until all the liquid is absorbed. Use a fork to fluff.
  4. Preheat oven to 350 degrees F.
  5. Heat a large dutch-oven or deep sauté pan to medium-high. Add olive oil. When oil is shimmering, add onions and garlic. Sauté until translucent and fragrant, approximately 3-4 minutes. Take care not to leg garlic burn.
  6. Add broccoli florets, chicken, bulgur and 2 ¼ cups squash mixture. Stir together.
  7. Top with almond flour biscuits and bake for 35 minutes or until biscuits are golden brown around the edges.
Almond Flour Biscuits
  1. In a medium mixing bowl, combine almond flour, baking soda and salt.
  2. In a small bowl, whisk together apple cider vinegar, coconut oil, maple syrup and eggs.
  3. Add wet to dry and stir to incorporate. Form into a large ball and use a ¼ cup measure to make biscuits for casserole.
  4. Biscuits should be approximately 3 inches in diameter and 1 inch thick.
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