This creamy Whole30 casserole is the perfect easy and family friendly dinner. It’s with sausage and potatoes in under an hour and is a creamy, comforting Paleo or gluten-free recipe. It would be great for meal prep, and I think the leftovers are almost more delicious!
My midwest, Minnesotan youth was filled with all types of classic casseroles. In Minnesota we call a casserole a “hot dish”, which I’ve been told isn’t the norm in most parts of the country. Hot dishes, or, you know, casseroles, were a staple at every family gathering. That’s probably why I think of these foods as comfort foods now – hearty, and ate around a table with my favorite people.
Now it kind of makes me laugh because now that I make casseroles for myself, like this Whole30 casserole I know how easy they are. I’ve realized that that’s probably the real reason they’re always around or why my mom made them when she wanted to just throw things in one pan and be done with it.
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. I tell myself it’s like a hash brown sausage and gravy casserole when it’s before 9 a.m.
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. You’ll need a bit of ghee for the cream sauce, broth, and some arrowroot flour to thicken the cream and the rest of the ingredients will be your normal pantry and food items!
Califia, nutpods, coconut cream, ghee, broth and arrowroot can all be purchased from Amazon, or your local Whole Foods. You can also grab all of those products at a discount from Thrive Market (and get 20% off of your first 3 orders!) For more of my favorite Thrive Market budget favorites, check out my Paleo staples list, and Whole30 staples list!
The Whole30 casserole recipe itself is really easy. I mean, of course it is. You’re talking to me after all. Nothing fancy or complicated. Simply brown the meat first, make the creamy sauce, combine it all in a baking dish and you’re set! I hope you enjoy this recipe as much as I do!
PrintCreamy Sausage & Potato Whole30 Casserole (Paleo + GF)
This creamy Whole30 casserole is the perfect easy and family friendly dinner. It’s with sausage and potatoes in under an hour and is a creamy, comforting Paleo or Whole30 recipe. It would be great for meal prep, and I think the leftovers are almost more delicious!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: Serves 4-6 1x
- Category: Dinner
- Cuisine: American
Ingredients
- 1 pound ground sausage (no sugar)
- 3 cups shredded potatoes (hash browns, no sugar added such as Mr. Dell’s brand)
- 2 cups baby spinach
- 1 13.5oz can unsweetened coconut cream
- 1 cup sliced mushrooms
- 1 cup diced yellow onion
- 1 cup broth (chicken or beef)
- 1/2 cup unsweetened almond milk
- 2 tablespoons arrowroot flour (or tapioca flour)
- 1 tablespoon olive oil
- 1 tablespoon ghee
- 1 tablespoon minced garlic
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 400 degrees F. Lightly grease a 2.5-3 quart casserole dish and set aside
- Add olive oil to a large skillet over medium-high heat. Once hot, add diced onion and sauté for 3 minutes, or until they begin to soften
- Add ground sausage, garlic, salt and pepper. Cook until meat is browned and crumbled
- Drain excess grease and transfer to a large bowl
- Add almond milk, coconut cream, ghee and broth to the skillet over medium heat with the remaining spices
- 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. Place the potato and sausage mixture into the casserole dish.
- Slowly (to avoid clumping) whisk in flour to thicken the sauce in the skillet. Continue whisking for about 2 minutes until sauce is thick
- Pour cream sauce over the sausage and potatoes in the casserole dish. Use a spoon to gently mix it in
- Bake for 45 minutes, or until the top of the mixture forms a slight crust and doesn’t give when you press in the middle of the casserole
Notes
- If you want a thicker cream sauce, or sauce is too thin, add an additional 1/2 tablespoon arrowroot flour and slowly whisk in.
- For a list of Whole30 compliant sausage brands, check this post, or make your own using ground pork using this recipe.
- For a list of Whole30 compliant almond milk brands, check this post.
Nutrition Facts:
- Calories: 474
- Sugar: 3
- Fat: 36
- Carbohydrates: 13
- Protein: 19
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Kristen W. says
Made this last night for my “picky eater” husband and he said he loved it! He didn’t even care about the spinach or the onions, said he couldn’t tell they were in it by the flavors! Win win in this house!
paleobailey says
Oh wow! This is SO great to hear!! Thank you so much for taking the time to come back and let me know – it’s so appreciated! <3 - B
MB says
This recipe is absolutely UNREAL! I DO NOT KNOW HOW IT TASTES SO GOOD?!? My kids (3, 6 and 8) ALL inhale it and seriously cheer when I make it. They cheer. I cannot even. Anyway, was making it again tonight so I wanted to let you know!
paleobailey says
Incredible! Thank you so, so very much! I appreciate your feedback and taking the time to tell me you all love it :)) – B
Pam says
I haven’t been able to find sugar free sausage except a block of chorizo ground sausage, would this work in this recipe?
paleobailey says
Hi Pam! That would absolutely work (assuming you like chorizo 😉 ). It will change the flavor a bit being chorizo is so heavily seasoned, but I do make this with a spicy breakfast sausage quite a bit and love it, personally.
If you’re able to find plain ground pork, you can easily make your own ground “sausage” by mixing in the spices called for in this recipe (https://www.wholekitchensink.com/breakfast-sausage/) while browning the pork.
Pam says
I do grind my own pork for meatloaf, but didn’t have any chunks thawed to be able to grind. I was so excited when I found a compliant sausage, then came across your recipe. I thought I would try. Would you use it? Is it too much? we don’t mind spice. Thanks for your thoughts.
paleobailey says
I would try it! I’d probably skip the other spices the recipe calls for though 🙂 I do think it will still be good, just different than the recipe as written! If you’re unsure though, you can wait until you get a different type. There are some good chorizo recipes on this website, like a chorizo breakfast skillet or chorizo and butternut squash chili, if you’re wanting to use the chorizo up.
Kristen says
Whether you’re doing a round of whole 30 or not, this definitely needs to make it into your meal planning rotation. It’s so good and is a crowd pleaser. I’ve made this for numerous friends and family, and everyone loves it!
paleobailey says
Thank you, Kristen!! You are the BEST! <3 - B
Krystina says
I’ve commented before about how much I love this recipe but I just wanted to tell you again! And for anyone reading to figure out if they should make it: YOU SHOULD! I hate coconut flavor but you can’t even taste it and I eat everyday until it’s gone and I also hate leftovers so that’s saying something. Anyway, I do have a question-have you ever used just ground pork? Apparently all of my go to stores no longer have ground sausage…
paleobailey says
Thank you so much!! You can use regular ground pork, or you can just add your own seasonings to flavor it a bit while you’re browning it. I use this homemade sausage seasoning: https://www.wholekitchensink.com/breakfast-sausage/ (just divide the spices in half for 1 lb of ground pork) 🙂
Meredith says
I am SHOCKED at how good this is. SHOCKED. I mean, I expected it to be good but wow. It’s INCREDIBLE. My husband and I are seriously floored and it’s all we could talk about while we shoved it in our faces at dinner last night.I’ve already sent the link to my mom, my sister and my husbands sister!!
paleobailey says
A HUGE compliment!! Thank you SO much! <3 - B
BC says
For a whole 30 newbie, a heads up about the coconut cream needing to be unsweetened was kind of a big bummer to not have- used sweetened not even thinking about that and it was actually disgusting. I could see how with the non-sweetened cream it would be awesome so We will try again at some point. Might want to edit your recipe to reflect that important piece of info?
paleobailey says
Sorry about that, and will do! But, with Whole30 it’s important that everyone reads the labels for everything they’re buying that’s in some sort of packaging. If I noted to use the options with no sugar/sweeteners, I’d also have to do that for using unsweetened almond milk in this recipe, the sausage, the broth, and the hashbrowns (all products that can, and often do, have sugar added). So hopefully you can see why I didn’t, and that ultimately it’s everyone’s responsibility to read the labels of ingredients.
Niki says
Hi, do you need the egg (my daughter is allergic)? thanks!
paleobailey says
Hi, sorry for the late reply here! Somehow your comment was marked as spam!! Anyway, You can skip it!
Jillian says
Hi Bailey- any suggestions of other things to use in place of mushrooms. They are a no-go in our house but I know they are great to add bulk to some recipes. Any ideas? Thanks! Can’t wait to try this one!
paleobailey says
You could probably use green pepper or broccoli maybe, or just skip the mushroom/substitute altogether 🙂
Ruth says
I am curious to know if the coconut milk adds any coconut flavor?
paleobailey says
Not really! The spices and seasoning used covers most/if not all of the coconut flavor, and essentially creates it into a gravy 🙂
Alissa says
My daughter is allergic to eggs. Do you think I could skip the egg or would that totally ruin it?
paleobailey says
You can skip it! You might just need to bake it for a few minutes longer – the egg just acts as a binder.
Jennifer M says
I just made this casserole and it is so good. So good!! Thank you so much. It’ll be a staple!
paleobailey says
Awesome!! I’m thrilled to hear it. Thank you!
Olivia says
My husband would have told you yesterday I’m unable to cook anything but now he thinks I’m a master chef after making this!! Best casserole EVER and so guilt free!!
paleobailey says
Ha!! This is the best – I’m so glad you both enjoyed it!! Thank you!
Jackie says
We made this into a lunch/dinner casserole by replacing the potato with spaghetti squash and leaving out the egg at the end. AMAZING! Highly recommend!
paleobailey says
That sounds so great! Thank you so much for coming back and letting me know!!
Kara says
Hi. I was thinking of using spaghetti squash or sweet potatoes. Great idea. How much spaghetti squash did you use? Thanks so much
Ashlee T says
This was soo good! I added some sautéd shiitake mushrooms, which gave it a really great flavor. I will be making this again!
paleobailey says
Ohh that sounds awesome! Thank you, Ashlee!!
kategriffin says
I saw this on your insta stories a couple days ago and just made this… OMG – its delicious and easy. This definitely is now a whole30 staple for me. Thank you!!
paleobailey says
I’m so happy to hear that you loved it. It’s a fave over here too! Thank you! <3 - B
Angie says
Yay!
paleobailey says
Thank you, Angie!! <3
Jen says
So good!!
paleobailey says
Thank you, Jen!!
Deb Bruce says
This is the best! My very picky eater husband loves it. His words, “it’s a keeper”.
Frances says
This was seriously the best casserole I’ve ever had!! My husband who isn’t paleo even loved it and it was so nice not having to make a special meal for myself. I’m definitely making this again!! Thank you!!!!
paleobailey says
Thank you, Frances!! I’m so happy you both enjoyed! It’s a favorite over here at my house as well 🙂 Thanks for coming back and letting me know! <3 - B