Biltong, Bacon & Mushroom Casserole aka Comfort Casserole…

This morning whilst saying our goodbyes before we went our separate ways… hubster dropped his phone. On the ground. Where the stones were. And as though in slow motion – I heard the screen shatter, I think the sound of that is still zinging in my ears. On a normal day this wouldn’t have been too bad I don’t think – but the last two weeks have been quite rough in terms of insane stuff happening to us (stuff you think would never happen) needless to say I think it was one of the last straws and Ian just let out a big “bleeeeeeeeeeeeeeep”. He’s not usually reactive so this tells me he was pretty upset.

ANYWAY!

With all this in mind – I thought of making him something extra special for supper tonight. Something I’ve only tried one other time based on a recipe (for Father’s day) from Low Carb is Lekker – I can never leave a recipe just as is..I’m that girl. I change things as to what we like – add things, move times, ingredients, and quantities to suit our needs and obviously, I keep trying till it works. With this recipe it was a hit first time round – yay for Mom Chef. The reason I’m sharing is to document what I do – so it’s somewhere when I want to do this again although I’ll probably figure out something better to do with the recipe when I want to make it again.

I’ve already worked some changes in my head (from what I can remember about what I did previously).

Let’s get to it ok?

How do you do a recipe format for a blog? LOL! Ok I’m going to write it like I think… which is how all my posts!

Prep time: 15mins

Cook time: 25mins

Total time: 40mins

(I added these after cooking, give or take some minutes)

What you will need:

• 2 cups of grated cheese (I don’t measure so I think its round about two cups or one block)
• 1/2 cup beef wet, lean biltong
• 1/2 head of cauliflower
• 1/2 head of broccoli
• 125g button mushrooms
• 200ml cream
• 2 tablespoons of feta cheese
• 2 tablespoons cream cheese (spring onion and chives works like a bomb but any flavour you like is fine)
• your favourite veggie spices
• pepper
• garlic
• butter (my favourite)
• peppers, onions, even corn could work with this recipe…

OK! I know this is starting to seem complicated… but really its not…its me and i’m not complicated (not in my opinion anyway). Simple is the way to go…

So the method goes like this…

1. Preheat oven to 180 degrees
2. Steam broccoli and cauliflower as per normal (6mins) 
3. Melt butter in a pan, chop bacon chunky I use back bacon. Add a handful of cheese, chopped up mushrooms, a dollop of garlic and let this fry for about 4-6 mins
4. In a separate bowl add cheese, cream cheese and cream with some veggie spice and pepper (I use NOMU All in One) blend or if you are like me whip up by hand (with a fork)
5. Put steamed broccoli, cauliflower, cheese sauce, and fried mushroom mix into the casserole dish and make sure that all the ingredients are well covered.
6. Add biltong and feta and remaining cheese to the top
7. Place in the oven depending on the size of your oven for 20-25mins, I only bake for 15mins and grill it for 3-4mins

Voila!!

You will notice that I didn’t add any salt because the bacon and feta make the dish salty enough. Leave to cool and set a bit. Best served with a toss salad or some basmati rice.

We love it!!! And its LCHF!!

Hope you enjoy it as much as I do. If you have any suggestions that I haven’t already thought of let me know… 🙂

xx