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The Most Delicious Casserole Recipe (AIP & Gluten Free)

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The Most Delicious Casserole Recipe (AIP & Gluten Free)

As an experimental recipe developer, I live for days like today. When I have a vision about creating a dish and the result is the most delicious casserole recipe ever!

I have to be honest; many times I get things wrong. Countless dishes go unpublished. My pastries don’t rise, my cookies are hard as rocks or a zillion other possible disasters that have happened in my kitchen.

Most Delicious Casserole Recipe

Today was one of those rare, sweet experiences where the dish came better than I imagined on the first try. Alec literally didn’t believe me when I told him this casserole recipe was completely AIP and gluten free.



I know it’s a bold statement to say, but I think I discovered the most delicious casserole recipe ever, so I made it again just to be sure.

And lo and behold, it came out just like the first time.

Most Delicious Casserole Recipe

If you follow me on Instagram you know I post about my epic failures as much as my home runs. I’m Italian, and a harsh critic by nature. So when I tell you this dish (made of porcini stuffed cuttlefish, wrapped in Prosciutto di Parma and placed over a bed of dairy free béchamel sauce and roasted kabocha squash) may be your new favorite recipe it means that it’s at least worth trying!

Most Delicious Casserole Recipe
Most Delicious Casserole Recipe

Don’t get overwhelmed by the procedure. You’ll be thankful you stuck it through.

My Most Delicious Casserole Recipe (AIP & Gluten Free)

Most Delicious Casserole Recipe

Preparation
Time:

00:25



Cooking
Time:

00:25



No. of
servings:

2 people



For the Stuffing:

  • 1 tbs Olive Oil
  • 10 Leaves of Sage
  • 250 gr chopped Kabocha Squash
  • 300 gr Porcini Mushrooms (frozen are fine too)
  • a splash of White Wine
  • a pinch Turmeric
  • a pinch of Himalayan Salt

For the Cuttlefish:



  • 450 gr Baby Cuttlefish (can also use frozen)
  • 100 gr Prosciutto di Parma (or any prosciutto with no preservatives, nitrites, etc.)

For the Béchamel Sauce:

  • 2 tbs Olive Oil
  • 1 and 1/2 tbs Yam Flour (replaceable with Sweet Potato Flour or Arrowroot)
  • 150 gr Coconut Milk
  • 100 gr Water
  • a pinch of Himalayan Salt
  • *Nutmeg (replace with Mace if on the AIP and read more about spices on the Autoimmune Protocol here)
  1. In a medium size saucepan, heat up the olive oil. Add in the sage (finely chopped) and then the diced squash and the Porcini mushrooms (replaceable with any other kinds of mushrooms if you can’t find this varietal).
  2. After you mix the veggies with a wooden spoon for about a minute, add in a tiny splash of white wine. Season with turmeric and Himalayan salt and let it cook with a cover for 25 minutes over medium heat. Keep an eye on it and, if it starts to stick to the pan, add a bit of water.
  3. In the meantime, prepare the béchamel sauce. Mix coconut milk and water in a small pot and bring to a boil.
  4. Place the olive oil in the middle of a small saucepan over low heat and add the yam flour to it, mixing very well for a couple minutes with a wooden spoon until you get a smooth paste.
  5. Start adding the hot coconut milk mixture little by little to your béchamel paste, continuing to stir as the sauce thickens. Season with a pinch of salt (and nutmeg if you are not following the AIP diet) and keep on mixing your béchamel until it comes to a boil. Turn off the stove and let it sit.
  6. Once the pieces of your squash & mushroom filling start to break apart, you are ready to use this as a stuffing.
  7. Take a casserole (like the one you see in these photos) and spread a layer of béchamel sauce on the bottom.
  8. Remove the tail from your cuttlefish and stuff the inside with one or two tablespoons of filling (depending on the size of your cuttlefish). Leave some leftover stuffing aside to complete the casserole.
  9. Wrap each stuffed cuttlefish with a piece of Prosciutto di Parma and place it over the béchamel covered casserole.
  10. Fill the spaces between each wrapped cuttlefish with more squash & mushroom sauce and with the tails you set aside.
  11. Add a touch of olive oil and bake at 350 F for 20 or 25 minutes.
  12. Enjoy!!

 

*AIP NOTE: I know, I know. Wine is not AIP, but in small quantities it’s possible to use it to cook as the alcohol evaporates. If you don’t feel like using this, simply replace it with water or coconut milk.

Alright what did you think? I’m dying to hear your thoughts? Was I right; is this the most delicious casserole recipe you ever tried?

If not please tell me what you didn’t like so I can try to improve it for next time!

Ciao, Ambra

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Most Delicious Casserole Recipe

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ambra
Ambra Torelli
Ciao! I'm Ambra Torelli, founder of Little Bites of Beauty, a website that helps people on free-from diets live an awesome life and travel without limitations! Born and raised in Italy, I visited over 20 countries and now I divide my time in between Italy and the US, where my husband is from. My recipes are an expression of my passion for Italian food combined with all the wonderful culinary influences from the places I traveled to. I hope you love them! more about ambra

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12 Comments

  • Avatar
    Sarah September 18, 2016 5:10 pm

    You’re amazing Ambra. How do you think of this stuff?

    • ambra
      ambra September 18, 2016 5:21 pm

      Thanks Sarah!!! I am flattered… but most of the times it’s just a matter of what I have in the fridge! 🙂

  • Avatar
    Jessica September 18, 2016 5:11 pm

    This looks so good!!! I want to try it!!!

    • ambra
      ambra September 18, 2016 5:22 pm

      I am excited about that Jessica!! Don’t forget to share a photo with me!! 🙂

  • Avatar
    Julie September 18, 2016 5:17 pm

    I just made this and it’s the most bomb thing ever. Super rich and creamy, it feels like I’m cheating. I can’t believe it’s so good!

    • ambra
      ambra September 18, 2016 5:22 pm

      That’s awesome!!! I am so glad Julie!! Alec and I had exactly the same sensation!

  • Avatar
    Ellie September 18, 2016 5:53 pm

    I live in the US & have never seen cuttlefish. I’ll look for it, but do you know a good substitute? Also what is the measurement for the fish & mushrooms. It says 300 mushrooms… Lol that seems like too many to me. ?

    • ambra
      ambra September 19, 2016 12:32 am

      Ellie! I am so sorry ;( I meant grams… :O))
      I just fixed the recipe and I hope you can give it a try because this is awesome!!!

      Too bad you can’t find cuttlefish… Did you try at whole foods? Maybe you can substitute this with calamari, or you get really thin slices of sole, wrap it around some of the stuffing and then wrap the whole thing with prosciutto.

      What do you think?

      Let me know what you end up up doing!!

  • Avatar
    Ashley Collins September 19, 2016 5:49 am

    So delicious! Can’t wait to sink a fork into this one!

    • ambra
      ambra September 19, 2016 9:25 pm

      Thanks so much Ashley!! I am excited to see your version of this!!!

  • Avatar
    Anna Highsmith October 15, 2019 9:57 am

    Mace spice is a suitable aip approved replacement for nutmeg! 😊

    • ambra
      ambra October 15, 2019 1:02 pm

      Yes! Thanks for the reminder, I just updated the recipe card!

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