Savory Bread Casserole (gluten-free, paleo-friendly)


Paleo Bread Casserole by
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.

Paleo Bread Casserole by

Bread Casserole

Bread Casserole

5 from 4 reviews
Print Recipe


  • 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


  • 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.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. 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….

  2. Elizabeth says

    5 stars
    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!!

  3. 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?

  4. Susan W says

    5 stars
    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 🙂

  5. Anna says

    5 stars
    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!

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