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.
- 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.