Beloved Layered Sirloin Bake

A paleo casserole you can make for your family when you want to make sure they’ll get all the nutrition they need in one bowl.

Eating Style: Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves: 8

Ingredients

Squash layer

Sirloin layer

Vegetable layer

  • 1 yellow onion, sliced thin
  • 1 medium zucchini, cut into 1/2” thick slices
  • 1 large tomato, cut into 1/2” thick slices
  • 1 small eggplant, cut into 1/4” thick slices
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2-1 cup of your favorite pasta sauce

“Cheesy” topping

  • 1/2 cup nutritional yeast
  • 1/2 cup coarsely ground nuts – I used a mixture of almonds and pumpkin seeds
  • 1/4 cup coconut oil, melted
  • 1 tablespoon gluten-free stone ground mustard
  • 3/4 teaspoon Herbamare
  • 1/2 teaspoon garlic powder
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 350F and lightly oil a 3 quart (3L) casserole dish with a dab of coconut oil.
  2. Squash layer: Cook cubed squash in boiling water for 3 minutes until slightly softened. Drain, toss with herbamare and pepper and place at the bottom of the prepared casserole dish.
  3. Sirloin layer: Heat coconut oil in a large frying pan on medium-high heat. Add beef and cook for 1 minute per side. You just want them to be browned only! Place browned strips on top of squash.
  4. Vegetable layer: Return frying pan to heat and reduce to medium-low. Sauté onion for 5-8 minutes, until softened. Place on top of beef then layer the remaining vegetables on top. Sprinkle with oregano and basil. Cover with pasta sauce. I used 1/2 cup because it’s all I had, but wish there was just a bit more in this casserole.
  5. Cheesy topping: Combine all ingredients in a small bowl and stir until incorporated. Crumble over top of casserole.
  6. Bake uncovered in preheated oven for 1 hour until golden on top and heated through.

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Nutrition Information Per Serving

  • Calories: 340
  • Calories from Fat: 153
  • Total Fat: 17
  • Saturated Fat: 8.9 g
  • Cholesterol: 63> mg
  • Sodium: 490 mg
  • Carbs: 19.4 g
  • Dietary Fiber: 7.2 g
  • Net Carbs: 12.2 g
  • Sugars: 5.3 g
  • Protein: 30.2 g