Lander Chiropractic Weekly Recipe (11/13/2017): Mushroom, Green bean, & Protein Casserole
With the cooling temperatures and busy schedules, we received requests for more casserole ideas.
This casserole is easy to make, very flavorful, and follows more of the paleo diet guidelines.
1 purple onion sliced
2 sausage links (we used mild Italian)
2 chicken breasts (diced)
6 cups of halved green beans
1 cup of sliced fresh mushrooms
1 cup of shredded sharp cheddar cheese
½ teaspoon chili powder
1 pinch of nutmeg
1 stick of butter
Pink Himalayan sea salt to taste
2 cups of quinoa
Prep Time:  Cook Time:   Total Time
15 minutes      30 Minutes        45 minutes
Pre-heat oven to 350 degrees
Cook quinoa in pot. (While quinoa is being cooked – prepare rest of dish).
Cook mushrooms, onions, and a pinch of sea salt in skillet using two slices of butter for 2 minutes.
Set aside.
Cook diced chicken and sliced sausage in separate skillet – add two slices of butter, nutmeg, and
chili powder. Only cook protein till it is about 50% cooked – the rest will bake in the oven.
Mix quinoa with mushrooms and onions, then pour into baking dish.
Add protein to baking dish and blend all ingredients.
Evenly add shredded sharp cheddar cheese to baking dish.
Mix all ingredients.
Bake for 30 minutes.
Remove from oven and enjoy!
If you prefer a vegetarian dish, you can substitute meat with beans or tofu.