Faith Titus

I LOVE casseroles. I love them because they can be made ahead of time, or when I’m in a hurry. And while they do take a while to bake, the prep and execution are easy.

I also love having things that don’t need to thaw or chop – aka chicken or beef because you should know I always forget to thaw my butcher box chicken until 4:50, and we don’t own a microwave. And while this recipe can be reasonably labor-intensive if you don’t have anything prepped already, if you do have premade, it is a breeze!

Having things prepped ahead of time like the spaghetti squash and bacon will save you time and make this a dump meal. I have a recipe here for my instant pot, spaghetti squash recipe. This recipe is by far the easiest way I have found to cook spaghetti squash. I make this once a week to have on hand for meals or lunches for Addie and me.

I also like to cook my bacon on a baking sheet in the oven to save time and save the mess that cooking bacon on a stove creates. This is one of the very few times I will use aluminum foil, mainly because it makes the whole process, including clean up, super easy!

After cooking my bacon, I like to pour the fat into my casserole dish instead of greasing it with something else, like cooking spray. I would only do this with good quality bacon. I only buy organic nitrite and nitrate-free bacon (because migraines are the worst), and I also look for sugar-free. Butcher box has great bacon, as well as Jones brand, which I find at our local Walmart. That is also where I find my frozen zucchini noodles. By all means, you could use fresh or make your own, but I like to have frozen on hand because they don’t spoil as fast.

If you do use frozen, make sure to thaw and squeeze out excess water, or your casserole can turn out a bit runny.

Along with that, it does help to sprinkle a little arrowroot starch over your salmon to absorb some of the liquid that is inevitable in this recipe. I suppose you could use cornstarch. I haven’t tried it as we don’t consume corn products. But the purpose is the same, so I imagine it would be a similar result.

This casserole is rich in healthy omegas, lots of protein. It is low carb, keto, paleo, whole 30, dairy-free,  IT TICS ALL THE BOXES. And it’s so filling. One plate will fill you up and keep you full.

I hope you enjoy this recipe as much as my family does. The day I made this, I put it in the oven and set the timer, and went upstairs to nurse Shirley. I had Nathan get it out of the oven for me, and he had to restrain himself from digging in before I got my pictures.

After I got downstairs and took the photos I needed to share with you, he ate five plates. Not because it’s not filling, but because he is a bottomless pit and loved it that much. I will say he skipped dinner that night.

Even Addie will eat it from time to time, though she is a hard one to sell on fish of any kind. I don’t push it too much, but I do keep trying. She used to hate beef and pork too, and now she’ll eat those without any hesitation. Moral of the story, keep trying to get your kids to eat foods that they say they do not like. Keep putting it on their plates(in small amounts) and have them try it. You never know when their tastebuds may change.

If you make this, let me know in the comments! I hope you enjoy it as much as our family does!

Print Recipe

Keto Salmon Zoodle Casserole -Paleo, Keto, GF, DF, Whole 30

This savory dump and bake casserole is every busy mom's dream. It's easy to make, and full of healthy fats and proteins.

Prep Time10 mins

Cook Time35 mins

Rest Time5 mins

Course: Dinner, Main Course, Side Dish

Cuisine: American, Ketogenic, Paleo

Keyword: Casserole, Dairyfree, Gluten Free, grainfree, Healthy, keto, Paleo, Quick

Servings: 8

Calories: 256kcal

Ingredients

• 3 cans Salmon
• 1-2 Cups Zoodles I use pre-made zoodles, but you could make your own with a spiralizer. Just make sure to squeeze out excess water.
• 3 Cups Spinach tightly packed
• 4 Cups Spaghetti Squash cooked

Sauce

• 1 +1/4 cup Full Fat Coconut Milk
• 1 + 1/2 Tbsp Yellow Mustard Omit for AIP
• 2 Tbsp coconut aminos
• 2 Tbsp Nutritional Yeast plus more for topping
• 3/4 tsp Garlic Powder
• 3/4 tsp Dill
• 1 tsp dried Parsley
• 1/2 tsp Onion Powder
• 1/2 tsp Chives
• 2 tsp sea salt plus more to taste

Topping

• 4-5 slices Bacon cooked and diced
• 1 tsp Nutritional Yeast
• 2 Tbsp Plantain Chips crushed

Instructions

• Preheat oven to 375
• Grease your casserole dish. I like to use the leftover bacon grease from cooking the bacon
• Drain and rinse the salmon and spread along the bottom of the dish. Sprinkle with your arrowroot powder. This helps absorb some of the liquid that will accumulate from the veggies.
• Next, add the spinach, spaghetti squash, and then zoodles
• Next, mix together the sauce ingredients and pour over the layers of casserole
• Sprinkle bacon, crushed plantain chips, and nutritional yeast over the casserole
• Bake in the oven for 35-40 minutes until it becomes crispy on top and bubbly around the edges
• Remove from the oven and let sit for 5 minutes.