Fact: Casseroles are a comfort food.
Fact 2: Bread casserole takes comfort to another level.
This bread casserole is a hearty dish that’s completely adaptable according to your taste. My recipe calls for ground beef, apples, sweet potatoes and plenty of fresh sage, but I have made this same dish with ground pork, hot sausage, different herbs and spices. You truly cannot go wrong with this recipe, and once you make this, I’m sure it’ll be on your cold weather meal rotation.
What is bread casserole? It’s a casserole made with bread. Or, in my case, a gluten-free casserole that tastes “bready.” It’s basically like the “stuffing” or “dressing” that you eat during Thanksgiving, only, by calling it “bread casserole,” you can get away with eating it from November-May 😉
This dish is savory and plenty flavorful. I use a Serrano pepper to add a little heat (it’s not much, so add a few if you like spicy food) and chicken stock for moisture and flavor. Almond meal and coconut flour give this casserole it’s bready flavor. If you want, you can even make some bone broth gravy and pour it on top for something extra special.
Bread Casserole
Bread Casserole
Ingredients
- 1 tablespoon oil or fat of choice
- 1 large yellow onion diced
- 1 Serrano pepper minced
- 1 pound ground beef
- 4 garlic cloves mined
- 1 small handful fresh sage finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 apple cut into bite-sized pieces
- 1 sweet potato cut into bite-sized pieces
- 2 cups almond flour
- ¼ cup coconut flour
- 3 eggs whisked
- ½ cup chicken broth
Instructions
- Preheat oven to 350°F.
- Heat oil in a saute pan over medium heat and add the onion and Serrano pepper. Saute for five minutes, then add the ground beef.
- Once the beef is mostly browned, add garlic and spices and stir. Next, add apple and sweet potato. Saute for 5 minutes, or until the vegetables/fruit have softened.
- In a large bowl, combine the almond and coconut flours. Then add the eggs and chicken broth and mix well. Pour the beef mixture into the bowl, mix well, then pour the batter into a casserole dish.
- Bake at 350°F for 45 minutes to 1 hour, keeping an eye on the dish to make sure the top doesn’t burn.
Tina says
That looks delish! Coconut allergies here though, do you have any suggestions for subs for coconut flour? I have bopped around the internet and have gotten conflicting suggestions….
My Heart Beets says
Thanks, Tina! Coconut flour is pretty unique and truthfully I’m not sure there is a substitute for it…
Elizabeth says
Made this delicious flavorful casserole, however, it turned out extremely dry, even though I added a whole can of chicken broth. I will definitely make this again, but will add 2 cans of chicken broth for a soupier consistency, like I make my dressing. Then when it cools, it thickens and is very moist. Thank you so much for sharing your talent and recipes. This is truly yummy!!
Claudia says
What can we use instead of the almond flour? Could we use flax or chia eggs instead?
thanks!!!
Rebecca says
Looks delicious! How many people does this serve?
My Heart Beets says
I’d say 5-6 but possibly more depending on what else you are serving.
C Hartle says
I am AIP and have not yet been able to add eggs back in. Any recommendations for the bread casserole sans eggs. How could the ingredients be bound together?
Susan W says
Hubby and I just finished having this for supper. He gives it 2 thumbs up! He wants to add it to our Thanksgiving meal instead of stuffing using sausage. This will be a regular on table. Yummy!
I have a vegetarian friend and wonder if you have ideas for that. I’m thinking black beans instead of the meat. They go so well with sweet potatoes.
My Heart Beets says
Susan, that’s so great to hear! I’m glad you both enjoyed the recipe. As for your vegetarian friend, you can use beans or just load up on veggies. A Mexican bread casserole might be a fun variation 🙂
Anna says
This delish recipe was universally approved at dinner tonight. Comfort food without the cheese… perfect for a congested family. Next time I might add a little chopped celery. The sage made my evening. 🙂
Some time (when we don’t all have colds) I want to try it with a flavor profile along the lines of lamb-artichoke hearts-olives-feta. Not sure what herbs I’d add to that – maybe thyme and oregano and top with parsley? So much good food in the world…
Thank you!
My Heart Beets says
Anna, glad to hear that! You have really great food ideas – first the soaked plums in my plum cake and now lamb/artichoke/olive casserole?! Wow, please continue sharing your ideas! 🙂
Anna says
Thanks! Yours are mighty fine too. Glad to have found your blog.