Creamy Broccoli and Mushroom Casserole

So I’ve been recently asked by a reader the following question “Could you describe how a casserole would taste like to someone who has never lived in America? I would certainly love to know how it actually tastes like.”
According to the Larousse Gastronomique "a casserole is a dish with two or more elements, the basis of which can be rice in combination with meat or fish, plus a sauce or gravy, and often a variety of vegetables. This one-dish-meal can be prepared in advance and cooked in a decorative casserole. (Here comes my favorite part) - Such a dish is very popular in homes where there are no servants to help prepare or serve meals."
Which explains why I make so many casseroles it’s not even funny, I have no servants.
Ha!

I personally like to think of casseroles as just a type of dish: You have a bunch of ingredients, place them in a baking dish (or better yet a casserole dish), and throw them in the oven for however long the recipe calls for.
Each casserole can have a different flavour and texture, depending on what's in it. You can have one-dish-meal casseroles, breakfast casseroles, dessert casseroles, even appetizer casseroles.

Casseroles rely on the magic of the oven to transform simple ingredients into a delicious dish that is more than the sum of its parts.
Generally it’s a combination of starch (pasta, rice, bread, quinoa, etc.) and vegetables and/or meat with a thickened liquid as a binder, all mixed up and baked in the oven.
But I know it’s not black and white.
For instance in parts of the South a casserole is casserole if it is made with a can of Campbell's Cream of Mushroom/Chicken soup and has Ritz crackers (or potato chips) on the top. While in the UK a casserole is a sort of beef stew baked in the oven.
One word, so many meanings....

Anyways, let’s talk about this particular Creamy Broccoli and Mushroom Casserole.
It’s sort of the hearty, meatless meal you’re going to want to whip up ASAP. Because, you know, it’s freezing, and casserole helps!
Sauteed mushrooms and steamed broccoli are mixed with eggs and coconut milk, then baked until golden brown and bubbly.
This is good. Comforting, creamy, satisfying, and hearty. Not to mention completely dairy-free and paleo.
A delicious dish for those of you who just want a veggie dish without all the rice and potatoes to carb it up.
This is exactly — I mean, literally — what the doctor calls for.

Creamy Broccoli and Mushroom Casserole                                                                                Print this recipe!
Adapted from PrimalPalate

Ingredients
Serves 6

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.

Nutrition facts

One serving yields 180 calories, 10 grams of fat, 11 grams of carbs, and 14 grams of protein.