Keto fish casserole with mushrooms and French mustard
So hearty. So satisfying. And so simple to make. If you love fish, mushrooms, and creamy, rich sauces, be prepared to fall head over heels in love with this amazing keto casserole.
- 1 lb (6½ cups) 450 g (1.5 liters) mushrooms, cut into wedges
- 3½ oz. 100 g butter, melted
- 1 tsp 1 tsp salt
- pepper, to taste
- 2 tbsp 2 tbsp fresh parsley
- 2 cups 475 ml heavy whipping cream
- 2 tbsp 2 tbsp Dijon mustard
- 1½ lbs 650 g white fish fillet, for example cod, halibut or Alaskan whitefish (fresh, or frozen)white fish fillets, for example cod, halibut or Alaskan whitefish (fresh, or frozen)
- 2 cups (8 oz.) 475 ml (230 g) Gouda cheese, shredded, divided
Broccoli (or cauliflower) al dente
- 1½ lbs (7½ cups) 650 g (1.7 liters) broccoli or cauliflower, cut into florets
- 3½ oz. 100 g olive oil or butter, melted
- salt and pepper, for seasoning
This recipe has been added to the shopping list.
Making low carb simple
- Preheat the oven to 350°F (175°C).
- Melt the butter in a large frying pan, over medium heat. Add the mushrooms, salt, and pepper. Fry until softened, for about 5 minutes.
- Stir in the parsley, mustard, and heavy cream. Reduce the heat to medium-low and simmer uncovered, for 5-6 minutes to slightly reduce the sauce.
- Season the fish with salt and pepper and place in a greased baking dish. Sprinkle 3/4 of the cheese on top, and then cover with the creamed mushroom mixture. Top with the remaining cheese.
- Bake uncovered for about 30 minutes if the fish is frozen, or slightly less if it’s fresh. Probe with a sharp knife after 20 minutes; the fish is done if it flakes easily with a fork. And remember that the fish will continue to cook even after you have taken it out of the oven. Meanwhile, make the vegetable side dish.
- Bring a large pot of lightly salted water to a boil, over high heat. Add the broccoli or cauliflower, and boil for a few minutes, until crisp-tender.
- Strain in a colander, and then place in a serving dish. Add the melted butter or olive oil, and toss to coat. Season with salt and pepper to taste, and serve with the fish casserole.
Broccoli (or cauliflower) al dente
Did you know that the stem of broccoli and cauliflower is wonderful, too? Simply peel the rough outer layer off with a sharp knife or a potato peeler. And then cut the stems lengthwise into rods, or dice them. Voila! More cruciferous love!
I did however thicken it up a tad with some Xanthan gum...does anyone know the good or bad about this product on a low carb plan??
Needs more cream, but oh, so delicious!!! definitely a keeper!
Rhonda, I am.making this this week and will use the strongest mature cheddar we have in England - No 7 on the packet - either Canadian or English. It's grated in Britain not American shredded!!! 😂 Needs to be a hard cheese not anything that is remotely soft. I never buy already grated cheese as the strength only goes up to No 4 so too mild and easy to grate cheese. Another cheese I would think of using is a good quality Gruyere, which is also a hard and strong delicious cheese. Hope all this helps. Thanks to.everyone who said the sauce was too thin. Will bare that in mind when cooking this.
You can try that, it may give a coconut flavor to the dish you may not enjoy but coconut cream is a common sub for heavy cream.
That depends on how much your recipe reduces (or doesn't). Final volume can vary. This recipe as written makes 6 servings.
I am so glad you enjoyed it! I love your description.
Great! So glad you enjoyed it!
Yes, all of our recipes list the nutrition information per serving.
I have not tried freezing this particular dish, but if you allow it to thaw in the refrigerator before reheating slowly, it should be fine.
But did add cauliflower rice to bottom of casserole instead of doing it as a side dish. Yum.
Sorry to hear that you did not find it as flavorful as you had hoped!
It sounds like a great idea to put the cauliflower rice at the bottom.