10 Irresistible Paleo Diet Casserole Recipes That Boost Health and Flavor

Casseroles are wonderfully versatile dishes, perfect for breakfast, lunch, or dinner. While they can be specialized for particular meals, they’re typically nutritious enough that any recipe can really be eaten any time of day. Embracing a paleo lifestyle doesn't mean sacrificing comfort food. These paleo diet casserole recipes offer a range of options, from savory to sweet, ensuring there's something for everyone.

Savory Paleo Casserole Recipes

Paleo Buffalo Chicken Casserole

This paleo buffalo chicken casserole recipe has all the good qualities of casserole, without the allergens! And, the entire family will love buffalo chicken cauliflower casserole. Huge win! This fan-favorite is very similar to the popular buffalo chicken dip, keeping the creamy and spicy taste of buffalo chicken while offering better nutrients. It’s quick and easy, it’s naturally low in carbs but high on flavor, it even works for those of you that eat keto… AND it makes a perfect loaded buffalo chicken casserole with your favorite toppings.

How to Make Paleo Buffalo Chicken Casserole

Ready for an easy recipe that you will keep coming back to? One of the best parts of buffalo chicken cauliflower bake is that there is very little you need to do to make it!

Preheat oven to 400 degrees F.
In a large bowl, combine the grated cauliflower and eggs. Mix well until full incorporated.
Stir in the remaining ingredients and pour into a casserole dish.
Bake for 45-60 minutes depending on what size dish you used. Mine is a 2.5 quart round dish and I baked it for exactly 1 hour.
Top with desired toppings and serve.

Ingredients:

1 large head Cauliflower (grated)
6 large Eggs
1 pound Shredded chicken
1/2 medium White onion (diced)
1 medium Red bell pepper
1 teaspoon Garlic powder
1 teaspoon Sea salt
1 teaspoon Smoked paprika
1/2 cup Buffalo sauce (I use Frank's Red Hot)

Optional Toppings:

Cooked bacon
Red onion (diced)
Green onion (sliced)
Avocado (diced)
Paleo ranch dressing
Tomatoes (diced)

Cooking the Chicken:

There are several ways to cook chicken to shred for this buffalo chicken and cauliflower casserole.

Roasted Chicken: If you happen to have leftover roasted chicken from another recipe, you can simply shred it. You can roast a chicken by seasoning then placing it in the oven at 350 degrees Fahrenheit for approximately 1 hour and 15 minutes. It is done cooking when the internal temperature is 165 degrees F.
Slow-Cooker: Add chicken broth or water, and chicken breasts or thighs along with your favorite seasonings to the slow-cooker. Place on lid and cook for 2-3 hours until the chicken shreds easily and reaches an internal temperature of 165 degrees F.
Boiled: If you are short on time and need the chicken cooked faster, you can simply boil it for 15-20 minutes. It tastes better if you cook it in chicken broth and seasonings.
Instant Pot: This is my favorite way to make it!

Variations for Whole30 Buffalo Chicken Casserole

Sometimes I like to toss in extra ingredients to change it up from time to time. A loaded buffalo chicken casserole with plenty of toppings is the best! Here are some ideas for things to put inside or on top of your paleo buffalo chicken casserole:

Read also: Paleo Granola Recipes

Green onions: You can garnish with green onions, but they also taste delicious cooked in the casserole. Give it a try!
Sweet Potatoes: There is something amazing about the combining the sweetness of sweet potatoes with the zestiness of the buffalo sauce. These work better inside than as a topping.
Spinach Leaves: Spinach is a superfood that you can add to all kinds of recipes for extra nutrients. Be sure to cook the spinach first and squeeze to release any water, to avoid a watery buffalo chicken casserole.
Carrots: Adding in some carrots is another way to get some veggies in.
Pico de Gallo: This is amazing for topping!
Avocado: I’m a huge avocado fan! It’s amazing on top of this buffalo chicken cauliflower casserole.
Crispy Bacon: Everything is better with bacon, right? Just add pre-cooked bacon either inside or on top.
Cilantro: Sprinkle it on top if it’s your thing!
Ranch dressing: The regular kind isn’t paleo, but you can make a dairy-free, paleo version using my homemade ranch seasoning mix recipe here. You can even stir the seasoning mix inside the casserole for a buffalo ranch chicken casserole.
Extra buffalo sauce: duh!

Make-Ahead and Freezing Instructions:

Yes, you can make paleo buffalo chicken casserole ahead. Simply follow the directions and refrigerate for up to 3-4 days.It’s important to store it in an airtight container because if air gets to it, it will affect the flavor and texture of the buffalo chicken cauliflower casserole.

Additionally, you can prepare the whole30 buffalo chicken casserole and not bake it until you are ready. Refrigerate once assembled, and you can bake it within 2 days.

Absolutely, you can freeze this healthy buffalo chicken casserole recipe. That’s one advantage of no dairy - it freezes better.

In fact, you can freeze the paleo buffalo chicken casserole whether you have baked it or not. Keep it frozen, wrapped tightly, for up to 6 months.

When you are ready to serve, defrost it in the refrigerator overnight, then bake as directed. Toss on your favorite toppings and enjoy!

Eggplant Ground Beef Casserole

My eggplant ground beef casserole is light on the wallet but big on taste.

Big Mac Casserole

Here’s exactly how to make your own authentic tasting Big Mac casserole dish, completely paleo-friendly:

Preheat your oven to 350℉.
While the oven is heating up, heat some olive oil in a large skillet.
Cook the onion and beef.

Creamy Chicken Pot Pie Casserole

This creamy chicken pot pie casserole is packed with flavor and so cozy during the winter months. Easier to make than a traditional chicken pot pie but just as satisfying! A creamy chicken and veggie gravy is baked with buttery grain free biscuits.

Preheat your oven to 375°F and spray a 9 x 13” casserole dish with preferred cooking spray.
Heat a large deep skillet over medium heat and add the ghee.
Add carrots, celery and onion and sprinkle with a bit of salt and pepper.
Cook about 5 minutes, until fragrant, then add the mushrooms, garlic, sage, rosemary and thyme.
Sprinkle the arrowroot or tapioca over the vegetables and stir to coat.
Slowly pour in the milk and the broth while stirring constantly, then stir in the mustard.
Stir in the chicken and peas, then set aside.
For the biscuit topping, in a large bowl, combine the almond flour, tapioca flour, baking powder, salt and pepper.
Make a well in the center and add in the ghee or butter, milk, and egg.
Use your hands to scoop 3-4 tbsp of the batter and form into a ball as best as you can, and place on top of the chicken mixture in the casserole dish. If it’s too sticky, wetting your hands slightly will help.
Bake in the preheated oven for about 25 minutes or until the biscuits are golden brown and the filling bubbly.
Allow the casserole to sit for 5-10 minutes before serving.

Sweet Potato Buffalo Chicken Casserole Recipe

The first on our list is the Sweet Potato Buffalo Chicken Casserole Recipe, a savory meal with chicken, bacon, sweet potatoes, and hot sauce. A much simpler casserole to make with only ten minutes of prep time, the Sweet Potato Casserole Recipe takes forty-five minutes in the oven.

Simple Sausage Casserole Recipe

This Simple Sausage Casserole Recipe allows for whatever your favorite sausage is and creates a delicious dish regardless. With tomatoes, sweet potatoes, bell peppers, red onions, and garlic, this casserole is a delicious and healthy dinner meal.

Read also: Paleo Mayonnaise Recipe

Baked Cabbage Casserole Recipe

Despite its simple name, the Baked Cabbage Casserole Recipe has much more than just mixed cabbage.

Chicken Cashew Casserole Recipe

The Chicken Cashew Casserole Recipe is a unique recipe that’s shocking how delicious it is once you give it a try. This casserole consists of chicken, cashews, onions, coconut milk, and numerous herbs and seasonings like cumin, cinnamon, and cloves. One of the best parts of this dish is the pickled onions and mint leaves that top the casserole once it’s out of the oven.

Green Bean Casserole

Green Bean Casserole is one of the most well-known casseroles, especially during the holiday season. This dish uses fresh, minced baby bella mushrooms, full-fat coconut milk, and coconut aminos as the creamy alternative to the cream of mushroom soup.

Chicken Enchilada Casserole

With chicken, bell peppers, and onions mixed with a homemade enchilada sauce, this casserole is hearty, spicy, and savory.

Potato and Sausage Casserole Recipe

This Potato and Sausage Casserole Recipe is another breakfast meal that incorporates a semi-equal amount of eggs, sweet potatoes, and sausage. Other ingredients include spinach, coconut milk, and seasonings. This casserole takes twenty-five minutes to prep and forty-five minutes to cook in the oven.

Butternut and Cauliflower Casserole Recipe

This Butternut and Cauliflower Casserole Recipe calls for a creamy breakfast, lunch, and dinner meal with the simple main ingredients of butternut squash and cauliflower.

Creamy Sausage and Hash Brown Paleo and Whole30 Casserole

This creamy sausage and hash brown Paleo and Whole30 casserole is ALMOST a one pan meal, but you will need a skillet for the creamy sauce and sausage. It’s worth the extra dish, I promise! I love this casserole so much I’ve made it specifically for breakfast too. The potatoes I used for the paleo casserole came from a bag of compliant hash browns. You can find these in many stores, including Walmart! If going from frozen, you’ll want to let them thaw prior to baking. I used canned coconut cream and a Califia Farms almond milk. Any Paleo substitution would work for the milk, including nutpods.

Preheat the oven to 400 degrees F.
Add olive oil to a large skillet over medium-high heat.
Add ground sausage, garlic, salt and pepper.
Combine well and bring to a simmer, about 5 minutes.
While the sauce is heating, add hash browns, spinach, mushrooms to the bowl with the crumbed sausage and mix well.
Slowly (to avoid clumping) whisk in flour to thicken the sauce in the skillet.
Pour cream sauce over the sausage and potatoes in the casserole dish.

Cream of Mushroom Casserole (Paleo, Whole30, and Dairy Free)

Warm and addicting comfort food alert! Cream of mushroom casserole (paleo, whole30, and dairy free). Layers of creamy sauce, cauliflower rice, herbed mushrooms, and lots of fresh basil! Everything about this dairy free (Yes! Cheese free casserole) is glazed in the ultimate (and stinkin’ easy!) cream sauce! Every bite of this casserole screams, “take me home and serve me for Christmas dinner with your family and let everyone share from my warm and toasty white casserole dish!”

Preheat oven to 350F.
Grease a 8" square casserole baking dish with avocado oil.
In a skillet, sauté the chopped onions and minced garlic in water or oil until soft.
Layer in the cauliflower rice, sautéed onions and garlic, mushrooms, and fresh basil into the casserole dish and set aside.
Add all the ingredients for the sauce into a saucepan.
Blend using a hand immersion blender or whisk.
Once the mixture is smooth, bring to a simmer and continue to whisk (or if you are using a hand blender- just blend it on occasion).
Simmer and whisk for a few minutes until the sauce thickens, then take off the heat and pour over the casserole.
Bake casserole on 350F for about 55 minutes until the edges are golden.

Hearty Paleo Breakfast Casseroles

Warm, Hearty Breakfast Casserole

The first thing that you’re going to want to do when making this casserole is lightly grease the inside of your slow cooker with olive oil. With that out of the way, you can begin mixing together the eggs, almond milk, garlic powder, onion powder, cayenne pepper, salt and pepper.

Easy Paleo Breakfast Casserole

This easy Paleo Breakfast Casserole is packed with protein and vegetables. It's a great way to feed a crowd or make it in advance as part of your meal prep.

Heat the oven to 350°.
Grease a 9×13" baking dish with cooking spray.
Add the bacon to a cold, dry large skillet. Cook over medium heat until browned and not too crispy, about 6-8 minutes, flipping the slices once halfway through. Remove to a plate lined with paper towels.
While the bacon is cooking, peel and dice the onion.
Once the bacon is removed from the skillet, add the breakfast sausage and onion. Use a spatula to occasionally break up the sausage and stir the onion.
While the sausage and onion cook, chop, rinse and drain the kale, discarding the stems. Don't worry about getting it completely dry.
Once the sausage is browned and the onion is soft (about 8-10 minutes), add the chopped kale and cherry tomatoes, plus 1/2 teaspoon salt. Stir occasionally until the kale is mostly wilted, about 5-6 minutes.
While the vegetables are cooking in the skillet, in a large bowl whisk together the eggs, almond milk, nutritional yeast, garlic powder, onion powder, black pepper and 1/2 teaspoon salt.If the vegetables finish cooking before you've finished making the egg mixture, remove the skillet from the heat.
Using tongs or a slotted spoon, transfer the sausage and vegetables to the baking dish and smooth out to an even layer. Pour in the egg mixture.
Chop or crumble the bacon, then sprinkle over the casserole.
Bake for 45-50 minutes, until puffed and slightly golden around the edges.

Substitutions:

Instead of pork breakfast sausage, you can use beef, turkey or chicken.
You can use either curly-leafed kale or lacinato kale (sometimes called “dino” kale due to the texture of its leaves). But any sturdy leafy green would work, such as spinach, Swiss chard or collard greens.
You can omit the onion or the cherry tomatoes and instead use one chopped bell pepper (any color) or poblano pepper.
You can make it spicy by adding red pepper flakes to the egg mixture.
You can use any milk you like. If you need it to be dairy-free/Paleo, use any unsweetened plain nut milk or unsweetened full-fat coconut milk or lite coconut milk. If you need this to be a Whole30 egg casserole, make sure the milk is Whole30 compatible.
You can omit the nutritional yeast if you don’t like it or don’t have it.

Make-Ahead Instructions:

Assemble everything in the baking dish according to the recipe, except the bacon. Wrap tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. Take the dish out of the fridge while the oven heats up. Uncover, sprinkle on the bacon and cook per the recipe.
Let the casserole cool, then cover the dish with plastic wrap or aluminum foil. Refrigerate for up to 3 days. You can enjoy it cold, room temperature or warmed up in a low oven (uncovered).
Remove the casserole from the baking dish and place on top of a large piece of plastic wrap. Wrap the whole casserole tightly in 2 layers of plastic wrap, then store in an airtight container. You can also freezer smaller pieces or square slices the same way. The casserole can be frozen for up to 1 month. Thaw overnight in the fridge. You can enjoy it cold, room temperature or warmed up in a low oven (uncovered).

This recipe can easily be halved by cutting the ingredients in half and using an 8×8″ baking dish. Bake for 30-35 minutes.

This is also a low carb breakfast casserole. Each serving has only 6g of carbs, making it suitable for a low carb lifestyle. Each serving has 6g of carbs and 2g of fiber, equaling 4g of net carbs per serving. It’s also a good source of fat and protein, making it suitable for a keto lifestyle.

Veggie Breakfast Casserole Recipe

The first breakfast casserole on our list is the Veggie Breakfast Casserole Recipe, which primarily consists of eggs, vegetables, and sweet potatoes.

Beef and Sweet Potato Recipe

This Beef and Sweet Potato Recipe includes a variety of nuts from pecans to almonds, mixed with ground beef, sweet potatoes, and seasonings.

Sweet Paleo Casserole Recipes

Savory and Sweet Harvest Casserole

This savory and sweet harvest casserole is packed with veggies, protein, fresh herbs and all the best fall flavors! Serve it as a holiday side dish or a special seasonal meal. The leftovers are delicious for any meal! October makes me want to break out all the fall goodies! The flavors are perfect together - savory and a little sweet. You can make this for dinner or as a holiday side dish.

First, roast the brussels sprouts and squash for about 25 minutes in a 425° F oven.
Add in the cauliflower rice, apples, pecans and cinnamon and cook, stirring, until the cauliflower rice and apples begin to soften.
Stir in the cranberries and season with salt and pepper to taste, then remove from heat.
Preheat your oven to 425° F and line 2 baking sheets with parchment paper. Place the squash on one sheet and the Brussels sprouts on the other. Drizzle both with one tablespoon each of the oil and sprinkle all over with salt and pepper.
Bake in the preheated oven for 25 minutes, stirring the Brussels sprouts halfway through. You can remove the Brussels sprouts sooner if you don’t want them to brown too much.
Meanwhile, heat a large skillet over medium heat and add the remaining 2 tablespoons of oil. Cook the onions until translucent, then add the garlic and cook about 30 seconds.
Add in the cauliflower rice, apples, pecans and cinnamon and cook, stirring, until the cauliflower rice and apples begin to soften.
Spray a 9 x 13” baking dish with cooking spray and combine the sausage rice mixture with the roasted squash and sprouts in the dish.
Bake in the preheated oven for 12-15 minutes or until the top is toasty.
Serve garnished with fresh herbs if desired, as a meal or holiday side dish.

Pear and Butternut Squash Casserole

It includes pears, lemon juice, butternut squash, and seasonings like cinnamon and nutmeg.

Tips for Making Paleo Casseroles

Use high-quality ingredients: The better the ingredients, the better the casserole will taste.
Don't be afraid to experiment: Try different combinations of vegetables, proteins, and spices to find your favorite paleo casserole recipe.
Make ahead of time: Casseroles are a great make-ahead meal. Assemble the casserole and store it in the refrigerator until you're ready to bake it.
Freeze for later: Casseroles can also be frozen for later. Let the casserole cool completely before freezing it. When you're ready to eat it, thaw it overnight in the refrigerator and bake as directed.

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