13 Whole 30 Casserole Recipes

When I first started my journey with Whole 30, I was blown away by how delicious and satisfying meals could be while following the program.

Casseroles quickly became my go-to, as they make meal prep a breeze and are perfect for sharing with family and friends.

The smell of a Sweet Potato Breakfast Casserole or a cozy Zucchini and Sausage Bake filling the kitchen is simply irresistible.

These recipes not only nourish the body but also bring comfort and warmth to the table.

Let’s explore these amazing Whole 30 casserole recipes that will make your meal times truly special!

Sweet Potato Breakfast Casserole

The Sweet Potato Breakfast Casserole is a delicious and nutritious way to start your day, especially if you’re following the Whole 30 program. This casserole combines the natural sweetness of sweet potatoes with savory ingredients, creating a satisfying and balanced meal. It’s perfect for meal prepping, as you can make it ahead of time and simply reheat slices as needed throughout the week. Packed with protein, vegetables, and healthy fats, this dish will keep you full and energized all morning.

This casserole is also incredibly versatile, allowing you to customize it to fit your taste preferences and dietary needs. The combination of sweet potatoes, eggs, and vegetables makes it naturally gluten-free and paleo-friendly. Whether you’re serving it for a family brunch or preparing it for a week of breakfasts, this Sweet Potato Breakfast Casserole is sure to be a hit. The following recipe yields a serving size suitable for 4-6 people, making it ideal for gatherings or meal prep.

Ingredients for Sweet Potato Breakfast Casserole (Serves 4-6):

• 2 large sweet potatoes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cups fresh spinach
• 1 pound ground turkey sausage (Whole 30 compliant)
• 10 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• Chopped fresh parsley for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s hot enough to properly cook the casserole.
2. Prepare the Sweet Potatoes: Peel the sweet potatoes and cut them into 1/4-inch cubes. Spread them on a baking sheet, drizzle with olive oil, and roast in the preheated oven for 20-25 minutes until they’re tender.
3. Cook the Sausage and Vegetables: In a large skillet over medium heat, cook the ground turkey sausage until browned and cooked through, about 6-8 minutes. Remove the sausage from the pan and set aside. In the same skillet, add the diced onion and bell peppers, and sauté for 4-5 minutes until softened. Add the spinach and cook until wilted.
4. Combine Ingredients: In a large mixing bowl, whisk together the eggs, garlic powder, onion powder, salt, black pepper, and paprika. Stir in the cooked sausage, sautéed vegetables, and roasted sweet potatoes.
5. Bake the Casserole: Pour the egg mixture into a greased 9×13-inch baking dish. Spread it evenly and bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is slightly golden.
6. Serve: Allow the casserole to cool slightly before slicing. Garnish with chopped fresh parsley if desired, and serve warm.

Extra Tips:

To save time in the morning, consider preparing the ingredients the night before. You can roast the sweet potatoes, cook the sausage, and sauté the vegetables ahead of time, storing them in the refrigerator until you’re ready to assemble the casserole.

If you prefer a bit of heat, add a pinch of crushed red pepper flakes to the egg mixture for a spicy twist. Additionally, feel free to experiment with different vegetables or add herbs like thyme or rosemary for added flavor. This dish is adaptable, so use what you have on hand to make it your own!

Zucchini and Sausage Bake

Zucchini and Sausage Bake is a comforting and delicious dish that fits perfectly into the Whole 30 dietary plan. This casserole is a perfect blend of savory sausage, fresh zucchini, and a medley of herbs and spices, all baked to perfection. Not only is it easy to prepare, but it also packs a nutritious punch, making it an ideal meal for both busy weeknights and leisurely weekends.

The combination of flavors and textures in this dish is sure to satisfy your cravings and leave you feeling full and nourished.

This Zucchini and Sausage Bake is a versatile dish, making it an excellent option for meal prep. You can enjoy it fresh out of the oven, or store it in the fridge for a quick and satisfying lunch or dinner later in the week.

This casserole is also a great way to use up any extra zucchini you might’ve on hand. With a few simple ingredients and minimal prep time, you’ll have a hearty and healthy meal that everyone will love.

Ingredients (Serves 4-6):

• 1 pound ground sausage (Whole 30 compliant)
• 2 large zucchinis, sliced
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the oven: Begin by preheating your oven to 375°F (190°C) to guarantee it reaches the proper temperature for baking your casserole.
2. Cook the sausage: In a large skillet over medium heat, add the ground sausage. Cook until browned and cooked through, breaking it into crumbles with a spatula as it cooks. Once done, remove from heat and set aside.
3. Sauté vegetables: In the same skillet, add olive oil and heat over medium heat. Add the chopped onion, red bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are soft and the onions are translucent.
4. Prepare zucchini: Slice the zucchinis into thin rounds, about 1/4 inch thick. Add the zucchini slices to the skillet with the sautéed vegetables and cook for an additional 3-4 minutes, stirring occasionally.
5. Combine ingredients: In a large mixing bowl, combine the cooked sausage, sautéed vegetables, zucchini, oregano, basil, crushed red pepper flakes (if using), salt, and pepper. Stir until all ingredients are evenly mixed.
6. Assemble casserole: Transfer the mixture into a 9×13 inch baking dish, spreading it out evenly. Cover the dish with aluminum foil to prevent excessive browning while baking.
7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the zucchini is tender and the flavors have melded together.
8. Garnish and serve: Remove the casserole from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.

Extra Tips:

When preparing this Zucchini and Sausage Bake, consider using a mandoline slicer for uniform zucchini slices, which will guarantee even cooking.

If you prefer a bit of extra heat, feel free to increase the amount of crushed red pepper flakes. This dish can also be made ahead of time; simply assemble the casserole and store it in the refrigerator until you’re ready to bake.

For added flavor, consider using a variety of Whole 30 compliant sausages, such as spicy Italian or chicken apple. Enjoy this dish as is, or pair it with a simple green salad for a complete meal.

Cauliflower and Chicken Alfredo Casserole

Cauliflower and Chicken Alfredo Casserole is a delightful and wholesome dish perfect for those following the Whole 30 program. This casserole combines the creamy texture of Alfredo sauce with the nutritious benefits of cauliflower and lean protein from chicken. It’s a delicious, guilt-free meal that’s perfect for a family dinner or meal prep for the week.

The flavors meld together beautifully, giving you a satisfying and hearty dish that doesn’t compromise on taste or health. The key to making this casserole perfect is using fresh ingredients and guaranteeing the sauce is just right – creamy enough to coat every piece of chicken and cauliflower. This dish not only fills you up but also keeps you on track with your dietary goals.

With simple steps and easily accessible ingredients, this Whole 30 Cauliflower and Chicken Alfredo Casserole is sure to become a family favorite.

Ingredients (Serves 4-6)

• 1 large head of cauliflower, chopped into florets
• 2 cups cooked chicken breast, shredded or diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup full-fat coconut milk
• 1/2 cup chicken broth
• 1/4 cup nutritional yeast
• 1 teaspoon dried Italian herbs
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to guarantee it’s hot enough to bake the casserole evenly.
2. Prepare the Cauliflower: Bring a large pot of water to a boil. Add the cauliflower florets and blanch them for about 4-5 minutes until they’re just tender. Drain and set aside.
3. Cook Aromatics: In a large skillet over medium heat, add olive oil. Once hot, add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Make the Alfredo Sauce: To the skillet, add the coconut milk, chicken broth, nutritional yeast, and dried Italian herbs. Stir well to combine and let it simmer for about 5-7 minutes until slightly thickened. Season with salt and pepper to taste.
5. Combine Ingredients: In a large mixing bowl, combine the cooked cauliflower, shredded chicken, and Alfredo sauce. Mix well to guarantee the sauce coats all the pieces.
6. Assemble the Casserole: Transfer the mixture into a greased casserole dish, spreading it out evenly.
7. Bake the Casserole: Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.
8. Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.

Extra Tips

For the best results, make sure not to overcook the cauliflower when boiling, as it will continue to cook in the oven. If you prefer a thicker sauce, you can reduce the amount of chicken broth slightly or simmer the sauce a bit longer.

Feel free to add other vegetables like spinach or mushrooms for added texture and nutrients. This casserole also reheats well, making it an excellent option for leftovers or meal prep. Enjoy your creamy, delicious, and health-conscious meal!

Brussels Sprouts and Bacon Casserole

Brussels Sprouts and Bacon Casserole is a delightful dish that combines the earthy flavors of Brussels sprouts with the savory goodness of bacon. Perfect for those following the Whole 30 program, this casserole isn’t only healthy but also incredibly satisfying.

The natural sweetness of the roasted Brussels sprouts pairs beautifully with the crispiness of bacon, creating a balanced dish that will please your taste buds while complying with Whole 30 guidelines.

This recipe is ideal for a cozy family dinner or a gathering with friends. It serves 4-6 people, making it perfect for sharing. With its rich flavors and hearty ingredients, the Brussels Sprouts and Bacon Casserole is destined to become a favorite in your Whole 30 meal rotation.

Prepare to enjoy a dish that’s as nutritious as it’s delicious, without any added sugars or artificial ingredients.

Ingredients:

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 8 slices of compliant bacon, chopped
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 cup coconut milk
• 1 teaspoon Dijon mustard (confirm it’s Whole 30 compliant)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup chopped fresh parsley, for garnish

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This will guarantee that your casserole cooks evenly and develops a nice roasted flavor.
2. Prepare the Brussels Sprouts: Wash, trim, and halve the Brussels sprouts. Place them in a large baking dish, ready to absorb all the flavors from the other ingredients.
3. Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until it’s crispy. This will take about 5-7 minutes. Once cooked, remove the bacon from the skillet and drain it on a paper towel. Leave about 1 tablespoon of bacon grease in the skillet for added flavor.
4. Sauté the Onion and Garlic: Using the same skillet with the bacon grease, add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
5. Combine Ingredients: Add the coconut milk, Dijon mustard, salt, and pepper to the skillet with the onion and garlic. Stir well to combine. Bring the mixture to a simmer and let it cook for about 2-3 minutes.
6. Assemble the Casserole: Pour the coconut milk mixture over the Brussels sprouts in the baking dish. Add the cooked bacon on top and mix everything well to guarantee the sprouts are coated with the flavorful sauce.
7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the Brussels sprouts are tender and slightly golden on the edges.
8. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Extra Tips: When making Brussels Sprouts and Bacon Casserole, make sure to choose fresh Brussels sprouts that are firm and bright green for the best results.

If you prefer a bit of heat, consider adding a pinch of red pepper flakes to the coconut milk mixture. Additionally, if you’re prepping this dish in advance, you can assemble the casserole and store it in the fridge, then bake it just before serving.

This dish can also be reheated the next day, making it a great option for meal prep.

Mexican-Inspired Beef and Veggie Casserole

This Whole 30 Mexican-Inspired Beef and Veggie Casserole is a flavorful and nutritious dish that brings a taste of Mexico right to your dinner table. Packed with seasoned ground beef, a colorful array of vegetables, and classic Mexican spices, this casserole offers a healthy and satisfying meal that complies with the Whole 30 guidelines.

It’s an excellent choice for those looking to enjoy a comforting meal without compromising their health goals. Perfect for a family dinner or meal prep for the week, this casserole serves 4-6 people and can be easily adjusted to suit larger gatherings.

The combination of textures and flavors guarantees that every bite is as exciting as the last. Its one-dish preparation makes it a convenient choice for busy weeknights, allowing you to enjoy a homemade meal with minimal cleanup.

Ingredients (serves 4-6 people):

• 1 tablespoon olive oil
• 1 pound ground beef (preferably grass-fed)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 2 cups cauliflower rice
• Juice of 1 lime

Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee that the casserole cooks evenly once assembled.
2. Cook the Beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
3. Sauté the Vegetables: Add the diced onion and minced garlic to the skillet with the beef. Sauté for about 2 minutes until the onion becomes translucent. Then, add the red and green bell peppers and zucchini, cooking for another 5 minutes until the veggies are softened.
4. Add the Spices: Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to guarantee the beef and veggies are fully coated with the spices.
5. Incorporate Tomatoes and Cilantro: Add the cherry tomatoes to the mixture, cooking for another 2 minutes until they begin to soften. Stir in the chopped cilantro.
6. Prepare the Casserole Dish: Spread the cauliflower rice evenly in the bottom of a large casserole dish. Pour the beef and veggie mixture over the top, spreading it out evenly.
7. Bake the Casserole: Place the casserole in the preheated oven and bake for 20-25 minutes until everything is heated through and the flavors have melded together.
8. Garnish and Serve: Once cooked, remove the casserole from the oven. Squeeze fresh lime juice over the top before serving for a zesty finish.

Extra Tips:

For an even richer flavor, consider preparing the beef mixture a day in advance to allow the spices to infuse overnight. If you prefer a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño to the vegetable mix.

This casserole is highly versatile; feel free to substitute or add any of your favorite vegetables. If you’re not following Whole 30 strictly, a sprinkle of cheese on top before baking can add a deliciously melty finish. Enjoy!

Spaghetti Squash and Turkey Casserole

Spaghetti Squash and Turkey Casserole is a delightful Whole 30-friendly dish that combines the sweet, nutty flavor of spaghetti squash with the savory taste of ground turkey. This casserole isn’t only nutritious but also satisfies comfort food cravings without the use of grains or dairy.

It’s perfect for those following the Whole 30 diet, as it’s packed with vegetables, lean protein, and flavorful herbs and spices. Whether you’re meal prepping for the week or cooking a family dinner, this dish is sure to become a household favorite.

The casserole is baked to perfection, with the spaghetti squash providing a deliciously tender base, while the turkey and tomato sauce mixture infuses it with rich, hearty flavors. The use of herbs such as basil and oregano adds an aromatic touch, making this dish both healthy and indulgent.

Serve it hot from the oven, and enjoy a meal that’s wholesome and satisfying. This recipe serves 4-6 people, making it ideal for family meals or leftovers.

Ingredients:

• 1 large spaghetti squash
• 1 pound ground turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
2. Bake Squash: Place the spaghetti squash halves cut side down on a baking sheet. Bake in the preheated oven for 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork. Once cooked, let it cool slightly, then use a fork to scrape the squash into strands.
3. Cook Turkey Mixture: While the squash is baking, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent. Add the ground turkey and cook until browned.
4. Add Vegetables and Seasoning: Stir in the diced red bell pepper, drained tomatoes, basil, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 5-7 minutes, allowing the flavors to meld together.
5. Combine and Assemble: In a large mixing bowl, combine the cooked spaghetti squash strands with the turkey mixture. Mix until well combined.
6. Bake Casserole: Transfer the mixture to a greased baking dish. Spread it evenly and bake in the preheated oven for about 15-20 minutes, until heated through.
7. Garnish and Serve: Remove from the oven, garnish with fresh chopped parsley, and serve hot.

Extra Tips:

For the best results, select a spaghetti squash that feels heavy for its size and has a firm, dry skin. When cutting the squash, be cautious as it can be tough; using a sharp knife is essential.

If you prefer more spice, feel free to increase the red pepper flakes or add a pinch of cayenne pepper to the turkey mixture. This dish can also be prepared in advance; simply assemble the casserole, cover, and refrigerate until ready to bake.

This makes it a convenient option for meal prep or busy weeknight dinners.

Butternut Squash and Kale Casserole

The Butternut Squash and Kale Casserole is a delightful dish that combines the earthy flavors of kale with the sweet and nutty taste of butternut squash. This Whole30-approved recipe isn’t only wholesome and nutritious but also bursting with vibrant colors and flavors that make it a perfect addition to any meal.

The creamy texture of the squash pairs beautifully with the slightly crispy kale, making for a satisfying and comforting casserole that’s ideal for gatherings or a cozy family dinner.

This casserole isn’t only delicious but also simple to prepare, making it a great option for those looking to maintain their Whole30 lifestyle without compromising flavor. The preparation involves a harmonious blend of fresh vegetables, aromatic herbs, and spices that are baked to perfection.

The result is a dish that’s both nutritious and comforting, satisfying even the pickiest of eaters. With the right balance of ingredients, this casserole is sure to become a favorite in your recipe repertoire.

Ingredients for 4-6 servings:

• 1 medium butternut squash, peeled and cubed
• 1 bunch of kale, stems removed and leaves chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons of olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground nutmeg
• 1 tablespoon fresh thyme, chopped
• 1/4 cup nutritional yeast (optional)
• 1/2 cup vegetable broth

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Meanwhile, prepare a baking dish by lightly greasing it with olive oil to prevent sticking.
2. Cook the Onion and Garlic: In a large skillet over medium heat, add 2 tablespoons of olive oil. Once heated, add the diced onion and minced garlic. Sauté until the onions become translucent and fragrant, about 5 minutes.
3. Add Squash and Seasonings: Add the cubed butternut squash to the skillet. Season with salt, black pepper, and nutmeg. Stir well to confirm the squash is evenly coated with the seasonings.
4. Combine Kale and Cook: Add the chopped kale to the skillet and continue to cook, stirring occasionally, until the kale has wilted and the squash is starting to soften, about 5-7 minutes.
5. Transfer to Baking Dish: Transfer the squash and kale mixture to the prepared baking dish. Sprinkle with fresh thyme and, if using, nutritional yeast for a cheesy flavor.
6. Add Broth and Bake: Pour the vegetable broth evenly over the casserole. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. Final Baking: After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the squash is tender and the top is lightly browned.
8. Cool and Serve: Let the casserole cool for a few minutes before serving. This will help the flavors meld together and make it easier to serve.

Extra Tips:

To make peeling and cubing the butternut squash easier, microwave the whole squash for about 2-3 minutes. This will soften the skin slightly, making it easier to handle.

Additionally, confirm that the kale is thoroughly washed and dried before adding it to the skillet to avoid excess moisture in the casserole. If you prefer a bit of heat, consider adding a pinch of red pepper flakes along with the other seasonings.

This casserole can be prepared ahead of time and stored in the refrigerator for up to two days before baking, making it a convenient option for meal prepping.

Eggplant and Ground Beef Casserole

This Whole 30 Eggplant and Ground Beef Casserole is a hearty and flavorful dish that’s perfect for any meal. The combination of tender eggplant, savory ground beef, and a blend of aromatic spices creates a comforting and satisfying casserole that fits perfectly into your Whole 30 meal plan.

It’s an easy-to-make dish that’s not only delicious but also nutritious, making it a great choice for a family dinner or meal prep. The casserole is layered with slices of eggplant that absorb the rich flavors from the seasoned ground beef mixture. Topped with fresh herbs and a hint of garlic, this dish is sure to become a favorite in your recipe collection.

Whether you’re following Whole 30 or just looking for a wholesome, gluten-free meal, this recipe is both versatile and adaptable to your taste preferences.

Ingredients (Serves 4-6):

• 2 large eggplants, sliced into 1/4-inch rounds
• 2 tablespoons olive oil
• 1 pound ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil

Cooking Instructions:

1. Prepare the Eggplant: Preheat your oven to 375°F (190°C). Lay the eggplant slices on a clean surface and sprinkle them with salt. Let them sit for about 15 minutes to draw out excess moisture. Rinse the slices and pat them dry with a towel.
2. Cook the Ground Beef: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent. Add the ground beef, breaking it up with a spoon, and cook until browned.
3. Add Tomatoes and Seasonings: Stir in the drained diced tomatoes, oregano, dried basil, salt, and black pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
4. Layer the Casserole: In a baking dish, drizzle a little olive oil on the bottom. Layer half of the eggplant slices evenly, followed by spreading half of the ground beef mixture on top. Repeat with the remaining eggplant slices and beef mixture.
5. Bake the Casserole: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 15 minutes, or until the eggplant is tender and the top is slightly browned.
6. Garnish and Serve: Once baked, remove the casserole from the oven and sprinkle with fresh parsley and basil before serving.

Extra Tips:

When preparing the eggplant, salting and letting it sit is essential to remove bitterness and excess moisture, which helps the casserole from becoming soggy.

If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the beef mixture. For a more robust flavor, you can also add a splash of balsamic vinegar when cooking the beef.

This casserole can be stored in the refrigerator for up to 3 days, making it an excellent option for meal prep.

Spinach and Artichoke Chicken Casserole

Spinach and Artichoke Chicken Casserole is a delightful Whole 30 recipe that combines the rich flavors of spinach, tender artichokes, and succulent chicken into a creamy, satisfying dish. This casserole is perfect for a family dinner or a gathering of friends, offering a healthy and delicious option that aligns with the Whole 30 guidelines.

It’s a comforting meal that’s both dairy-free and gluten-free, making it accessible for those with dietary restrictions while still delivering on taste. The recipe is designed for a serving size of 4-6 people, guaranteeing that everyone gets a generous portion of this flavorful meal.

The combination of spinach and artichokes not only provides a nutrient-dense base but also adds a wonderful texture and flavor that complements the chicken. When baked to perfection, the casserole offers a harmonious blend of savory ingredients that are sure to please even the most discerning palate.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup marinated artichoke hearts, drained and chopped
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1/2 cup coconut cream
• 1/4 cup chicken broth
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s hot and ready for baking your casserole.
2. Prepare the Chicken: Season the chicken breasts with salt, pepper, and dried oregano. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear each side for about 3-4 minutes until golden brown. Remove from heat and set aside.
3. Sauté Vegetables: In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent. Add the chopped spinach and artichoke hearts, cooking for an additional 3 minutes until the spinach is wilted.
4. Make the Sauce: In a mixing bowl, combine coconut cream, chicken broth, and lemon juice. Mix well until smooth and creamy.
5. Assemble the Casserole: In a large baking dish, layer the seared chicken breasts. Pour the spinach and artichoke mixture over the chicken, spreading evenly. Finally, pour the coconut cream sauce over the top, guaranteeing everything is well-coated.
6. Bake: Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the edges of the casserole are bubbly and lightly browned.
7. Serve: Allow the casserole to cool slightly before serving. This dish can be served on its own or with a side of roasted vegetables or a fresh salad.

Extra Tips:

To guarantee the chicken stays moist, avoid over-baking. Checking the chicken’s internal temperature with a meat thermometer (it should read 165°F or 74°C) can prevent drying out.

If you prefer a thicker sauce, consider adding a tablespoon of arrowroot flour to the coconut cream mixture. Additionally, marinated artichoke hearts can vary in flavor, so taste and adjust the seasoning as needed, adding more lemon juice or salt according to your preference.

Broccoli and Mushroom Casserole

The Broccoli and Mushroom Casserole is a delightful Whole 30 dish that combines the earthy flavors of mushrooms with the fresh, crisp taste of broccoli. This casserole isn’t only wholesome and nutritious but also easy to prepare, making it perfect for family dinners or meal prep for the week.

The creamy, savory sauce binds the vegetables together, creating a comforting dish that’s both satisfying and health-conscious. This recipe is designed to serve 4-6 people, making it ideal for gatherings or for leftovers.

The use of fresh ingredients guarantees that this dish is packed with nutrients and flavor. Whether you’re a seasoned Whole 30 participant or just looking for a healthy, delicious meal option, this Broccoli and Mushroom Casserole will surely become a favorite in your recipe rotation.

Ingredients:

• 4 cups of broccoli florets
• 2 cups of sliced mushrooms
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 1 cup of coconut milk
• 2 tablespoons of olive oil
• 1 tablespoon of nutritional yeast
• 1 teaspoon of dried thyme
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• 1/2 cup of almond flour
• 1/4 cup of chopped fresh parsley

Instructions:

1. Prepare the Vegetables: Preheat your oven to 375°F (190°C). Wash the broccoli florets and slice the mushrooms. Dice the onion and mince the garlic for added flavor.
2. Sauté the Vegetables: In a large skillet over medium heat, add the olive oil. Once heated, add the diced onion and minced garlic. Sauté for about 3 minutes until the onion becomes translucent.
3. Add Broccoli and Mushrooms: Add the broccoli florets and sliced mushrooms to the skillet. Stir well to combine and cook for an additional 5-7 minutes, or until the vegetables are tender but still crisp.
4. Prepare the Sauce: In a small bowl, mix the coconut milk with nutritional yeast, dried thyme, dried oregano, salt, and pepper. Stir until well combined.
5. Combine Ingredients: Pour the coconut milk mixture over the sautéed vegetables in the skillet. Stir to confirm all the vegetables are coated with the sauce.
6. Transfer to Baking Dish: Transfer the vegetable mixture into a greased casserole dish. Sprinkle almond flour evenly over the top to create a light crust.
7. Bake the Casserole: Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
8. Garnish and Serve: Remove the casserole from the oven and allow it to cool for a few minutes. Garnish with chopped fresh parsley before serving.

Extra Tips:

For a richer flavor, you can roast the broccoli and mushrooms in the oven before adding them to the casserole. This will enhance their natural flavors and add a depth to the dish.

If you prefer a thicker sauce, consider adding a bit more almond flour or using a blender to blend a portion of the cooked vegetables with the sauce before baking. Adjust the seasoning to your taste, and feel free to experiment with additional herbs or spices to make this casserole your own.

Enjoy this delicious and nutritious dish as part of your Whole 30 journey!

Tomato and Basil Chicken Casserole

Tomato and Basil Chicken Casserole is a delicious and healthy option for those following the Whole 30 diet. This dish combines tender chicken breasts with the fresh flavors of tomato and basil, creating a hearty and satisfying meal. The casserole is simple to prepare and packed with nutrients, making it perfect for a family dinner or meal prepping for the week.

Not only is it compliant with Whole 30 guidelines, but it also brings the comforting taste of a classic casserole to your table without any guilt.

This recipe is designed to serve 4-6 people, making it an ideal choice for a small gathering or when you want leftovers for the next day. By using fresh ingredients and simple preparation methods, this Tomato and Basil Chicken Casserole retains its vibrant flavors and wholesome qualities.

The combination of juicy tomatoes, aromatic basil, and succulent chicken creates a dish that’s both satisfying and nourishing. Whether you’re new to the Whole 30 diet or a seasoned pro, this casserole is sure to become a staple in your meal rotation.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1 can (14 ounces) diced tomatoes
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This guarantees the casserole cooks evenly and the flavors meld together beautifully.
2. Prepare the Chicken: Season the chicken breasts with salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear them for about 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
3. Sauté Aromatics: In the same skillet, add another tablespoon of olive oil. Add the chopped onion and cook for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add Tomatoes and Herbs: Add the cherry tomatoes and canned diced tomatoes to the skillet. Stir in the chopped basil, dried oregano, and balsamic vinegar. Let the mixture simmer for about 5 minutes, allowing the flavors to combine.
5. Assemble the Casserole: In a large casserole dish, pour the tomato mixture. Place the seared chicken breasts on top. Pour the chicken broth over the chicken and tomatoes.
6. Bake: Cover the casserole dish with foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the flavors have melded together.
7. Final Touches: Remove the foil and bake for an additional 5 minutes to allow the top to slightly caramelize. Garnish with extra fresh basil leaves before serving for a pop of color and flavor.

Extra Tips: For the best flavor, use fresh basil and ripe cherry tomatoes. They add a burst of freshness that elevates the dish. If you prefer a thicker sauce, you can reduce the amount of chicken broth slightly.

Be sure to check the chicken for doneness by using a meat thermometer; it should read 165°F (75°C) at the thickest part. Serve the casserole with a side of steamed vegetables or a fresh green salad to complete the meal. Enjoy the simplicity and deliciousness of this wholesome dish!

Green Bean and Almond Casserole

Green Bean and Almond Casserole is a delightful and nutritious dish that fits perfectly into the Whole 30 meal plan. This casserole combines the crisp freshness of green beans with the nutty crunch of almonds, creating a dish that’s both satisfying and wholesome. The addition of a creamy, yet dairy-free sauce enhances the flavors, making it a perfect side dish or even a main course for a family meal.

Ideal for gatherings or simply a nutritious dinner option, this casserole is sure to be a hit with everyone at the table. This Whole 30 compliant version of the classic casserole avoids the use of processed ingredients and instead relies on natural, healthful components to deliver flavor. The recipe is designed to serve 4-6 people, making it a great choice for family dinners or small gatherings.

With simple preparation steps and easily accessible ingredients, you can have a delicious, healthy casserole ready in no time. Let’s explore the ingredients and the step-by-step process to create this scrumptious dish.

Ingredients (Serves 4-6):

• 1.5 pounds of fresh green beans, trimmed
• 1 cup sliced almonds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup full-fat coconut milk
• 2 tablespoons arrowroot powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 tablespoon lemon juice

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This guarantees that your casserole cooks evenly and reaches the desired consistency.
2. Prepare the Green Beans: Bring a large pot of water to a boil and add the green beans. Blanch them for about 3-4 minutes until they’re bright green and tender-crisp. Drain and immediately transfer them to an ice bath to stop the cooking process. Drain again and set aside.
3. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
4. Create the Sauce: In the same skillet, stir in the coconut milk, arrowroot powder, salt, black pepper, and dried thyme. Cook while stirring continuously until the sauce thickens, about 3-4 minutes. Stir in the lemon juice for added brightness.
5. Combine Ingredients: In a large mixing bowl, combine the blanched green beans with the creamy sauce. Mix well to make sure that all the beans are coated evenly.
6. Assemble the Casserole: Transfer the green bean mixture to a greased baking dish. Sprinkle the sliced almonds evenly over the top.
7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes until the almonds are golden brown and the casserole is heated through.
8. Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy this delicious dish as a side or main meal.

Extra Tips: To achieve the best results, use fresh green beans rather than canned or frozen ones for a crisp texture. If you prefer a bit more crunch, you can toast the almonds in a dry skillet over medium heat before adding them to the casserole.

For added flavor, you can also sprinkle some nutritional yeast over the top before baking. If you find the sauce too thick, simply adjust the consistency by adding a little more coconut milk or water.

Buffalo Chicken and Cauliflower Casserole

Buffalo Chicken and Cauliflower Casserole is a delicious and hearty dish that combines the bold flavors of buffalo sauce with the creamy texture of cauliflower. This Whole 30 approved recipe is perfect for those looking for a healthy yet satisfying meal that’s both dairy-free and gluten-free. The combination of tender chicken, roasted cauliflower, and spicy buffalo sauce creates a savory casserole that’s sure to please everyone at the dinner table.

Whether you’re preparing this dish for a family dinner or a gathering with friends, it promises to be a hit. This casserole isn’t only flavorful but also nutritious, making it an excellent choice for those following the Whole 30 diet. It’s packed with protein from the chicken and fiber from the cauliflower, providing a balanced meal that will keep you full and satisfied.

The inclusion of fresh herbs and spices enhances the overall taste, making each bite a delightful experience. With simple ingredients and easy preparation, this Buffalo Chicken and Cauliflower Casserole is a must-try recipe for anyone looking to enjoy a wholesome and delicious meal.

Ingredients for 4-6 people:

• 1 head of cauliflower, chopped into florets
• 1.5 pounds of boneless, skinless chicken breasts, diced
• 1 cup buffalo sauce (Whole 30 compliant)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley for garnish

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This guarantees that your casserole will cook evenly and thoroughly.
2. Prepare the Cauliflower: In a large mixing bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, paprika, salt, and pepper until well coated. Spread the cauliflower in a single layer on a baking sheet and roast in the preheated oven for 15-20 minutes or until they begin to brown and turn tender.
3. Cook the Chicken: While the cauliflower is roasting, heat a large skillet over medium heat. Add the diced chicken to the skillet and cook until browned on all sides and cooked through, about 6-8 minutes.
4. Combine Ingredients: Once the chicken is cooked, remove the skillet from heat and add the buffalo sauce. Stir the chicken until it’s well coated in the sauce.
5. Assemble the Casserole: In a large casserole dish, combine the roasted cauliflower and buffalo chicken. Mix well to guarantee even distribution of chicken and cauliflower.
6. Bake the Casserole: Place the casserole dish in the oven and bake for an additional 10-15 minutes, allowing the flavors to meld together.
7. Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.

Extra Tips:

For an extra creamy texture, consider adding a drizzle of Whole 30 compliant ranch dressing on top before serving. If you prefer more heat, you can increase the amount of buffalo sauce or add a pinch of cayenne pepper to the chicken.

This dish pairs well with a side salad or steamed vegetables to add more greens to your meal. Make sure to store any leftovers in an airtight container in the refrigerator; it will keep well for up to 3 days and can be reheated in the oven or microwave.