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  • Writer's pictureOlivia Borer

The Most Versatile Casserole EVER

Updated: Jan 6, 2020

I originally came across the base recipe for this casserole while flipping through my 21 Day Sugar Detox Cookbook, and, being the person that I am who doesn't like to follow recipes or be told what to do, I immediately decided to make it my own. Today, I want give you a few versions of this recipe that can be tailored to fit almost any palate (I've even gotten the pickiest of eaters to eat a version of this casserole!). You can find the original recipe here.

The Most Versatile Casserole Ever


  • 2lbs ground beef

  • 1 onion

  • 1lb green beans

  • 2-3 parsnips

  • 1 butternut squash

  • 2 Tbsp coconut oil or ghee, divided

  • Sea salt


  1. Preheat the oven to 400 degrees.

  2. Peel the butternut squash and place it in a pan with a steamer basket with 1-2" of water at the bottom. Steam until tender.

  3. While the squash is steaming, heat 1 Tbsp of coconut oil or ghee in a large skillet.

  4. Peel and cut the parsnips into 1/2" pieces and add to the skillet.

  5. Cut the green beans into 1-2" pieces and add to the skillet.

  6. Chop the onion into 1/4" pieces and add to the skillet.

  7. Sprinkle the entire vegetable mixture with a generous amount of sea salt and cover. Stir every few minutes until the vegetables are starting to get tender, about 5-7 minutes.

  8. Add the ground beef to the skillet, sprinkle with sea salt, and break apart the beef and cook/stir (covered) until the beef is cooked all the way through.

  9. Once the squash is steamed and tender, drain 95% of the liquid, and mash the squash with the remaining coconut oil or ghee and about 1/4 tsp or more.

  10. In a casserole dish (usually I use about 9x9" but 9x13" would work too), place the beef mixture. Spoon and smooth the squash mash on top.

  11. Bake in the oven at 400 degrees for about 30 minutes or until the squash starts to brown just slightly.

  12. Serve immediately or portion out for later in the week. This casserole meal preps wonderfully!

Now, this is just the base recipe I've come to use. Here are the ways to make it into anything you want:

  • Replace the parsnips with carrots

  • Replace the parsnips with cauliflower rice and don't add it until after you've cooked the beef for a while

  • Replace the butternut squash with mashed cauliflower or regular potatoes

  • Replace the onion with shallot for a milder flavor OR eliminate it all together

  • Add cooked and chopped bacon to the beef mixture before you put it in the casserole dish

  • Use canned or frozen peas and carrots

  • Use colored carrots or cauliflower to make it unique

Really, the possibilities are endless! My current favorite is to use mashed butternut squash, green beans, and cauliflower rice. If you try it, let me know what you liked!

xoxo Olivia

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