Paneer and Egg Casserole – Easy Paleo Recipes

For the second day of casserole recipes, I have a recipe that uses eggs in it. But if you want to make it eggless, just skip the eggs and add crumbled paneer instead. This is a filling meal. I combined both my lunch and dinner ingredients to make this, so I had a filling meal. This was so yum and I was reminded of lasagne. So if you crave for lasagne in your diet, this is the best option to recreate it. You can also add veggies if you want and even add meat. You will never miss the pasta and the white sauce.

White sauce is a beautiful addition to any dish but unfortunately it contains flour which is a huge no no in my diet. I came across an idea at Headbanger’s Kitchen on making a flourless white sauce. Though I don’t remember it too much, I remember the idea of cream and cheese together, so I made my version of the cheese sauce yesterday and I was so happy with the result. The sauce can be just devoured as it is. It was that yum. It has only two ingredients, cream and cheese and a little seasoning. And it is pretty easy to make too. Create your own casserole with any ingredient at hand and I am sure you would love it. Hubby is not a great fan of lasagne but he like this casserole so much. I made it for myself, but kept a little for him to taste as I was sure that he would hate it. But the exact opposite happened and he was so disappointed that I didn’t make it for him.

Ingredients:

For The Sauce:

Amul Low Fat Cream – 250 ml

Cheddar Cheese – 100 gm, grated

Salt and Pepper To Taste

Garlic Powder – 1/4 tsp

For The Egg Scramble:

Eggs – 4

Ghee – 1 tsp

Salt and Pepper To Taste 

Garlic Powder – 1/4 tsp

Paneer – 150 gm

Paleo Tomato Sauce (click for recipe) – 2-3 tbs

Procedure:

Preheat oven to 200°C.

In a pan heat cream. 

When it is hot, remove from stove and add the grated cheese, salt and pepper and garlic powder.

Mix well until the cheese melts and becomes a gooey mass. Keep it aside.

Break four eggs into a bowl.

Add garlic powder, salt and pepper to taste and whisk it well.

Heat a pan and add ghee.

Add the whisked eggs and keep on stirring it with a fork until it is fluffy and cooked.

Remove from heat and set aside.

Slice paneer into small cubes and set aside.

In a casserole dish, add a layer of tomato sauce.

Spread half the scrambled egg and half the cut paneer.

Top it with half the cheese sauce and spread it evenly.

Now repeat the layers once again.

Bake in preheated oven for an hour.

Remove from oven and serve it piping hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#78

Egg and Paneer Casserole Recipe

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Ingredients

  

For The Sauce

• Amul Low Fat Cream - 250 ml
• Cheddar Cheese - 100 gm grated
• Salt and Pepper To Taste
• Garlic Powder - 1/4 tsp

For The Egg Scramble

• Eggs - 4
• Ghee - 1 tsp
• Salt and Pepper To Taste
• Garlic Powder - 1/4 tsp
• Paneer - 150 gm
• Paleo Tomato Sauce - 2-3 tbs click for recipe

Instructions

 

Procedure

• Preheat oven to 200°C.
• In a pan heat cream.
• When it is hot, remove from stove and add the grated cheese, salt and pepper and garlic powder.
• Mix well until the cheese melts and becomes a gooey mass. Keep it aside.
• Break four eggs into a bowl.
• Add garlic powder, salt and pepper to taste and whisk it well.
• Heat a pan and add ghee.
• Add the whisked eggs and keep on stirring it with a fork until it is fluffy and cooked.
• Remove from heat and set aside.
• Slice paneer into small cubes and set aside.
• In a casserole dish, add a layer of tomato sauce.
• Spread half the scrambled egg and half the cut paneer.
• Top it with half the cheese sauce and spread it evenly.
• Now repeat the layers once again.
• Bake in preheated oven for an hour.
• Remove from oven and serve it piping hot.