Creamy Broccoli and Mushroom Casserole

Creamy Broccoli and Mushroom Casserole

Adapted from PrimalPalate

Ingredients

1 ½ lbs / 680 gr broccoli florets

2 tablespoons coconut oil (or olive oil)

1 medium onion, thinly sliced

2 garlic cloves, minced

1 lb / 453 gr white button mushrooms (or cremini mushrooms), sliced

1 teaspoon dried thyme

1 teaspoon fine grain salt

½ teaspoon sweet paprika

¼ teaspoon ground black pepper

⅛ teaspoon red pepper flakes

4 eggs, at room temperature

1 cup full fat coconut milk (I used BPA-free Natural Value)

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle. Grease a 9x13 baking dish with olive oil.

Place ¾ o 1 inch of water in a saucepan with a steamer and bring to a boil (if you don't have a steamer, you can simply put the broccoli directly into an inch of boiling water.) Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 4 to 5 minutes, until tender but still firm. Remove from the heat and let cool.

In the meantime, melt coconut oil in a large skillet over medium-high heat, add onion and sauté until translucent, about 5 to 6 minutes. Add garlic and sauté for 1 minute, until fragrant.

Add mushroom, thyme, salt, paprika, black pepper, and red pepper flakes.

Sauté until mushrooms have browned a bit, about 8 minutes.

When broccoli florets have cooled down a little bit, chop the larger ones into bite-sized pieces.

Add broccoli to the skillet and gently stir until combined.

Pour the broccoli-mushroom mixture into the prepared baking dish.

In a bowl whisk eggs with coconut milk and pour over broccoli mixture.

Bake in the oven for 45 to 50 minutes until golden-brown.