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    3/4 head (5-6″) cauliflower, cut into flowerettes, steamed or boiled
    1 T. butter, unsalted, melted
    1 c. celery, chopped
    ½ c. onion, chopped
    1 lb. ground beef 90%
    1 c. Jennifer Eloff’s homemade blender Condensed Mushroom Soup
    ¼ c. chicken broth
    1 4-oz. can sliced mushrooms, undrained
    1/8 tsp. black pepper
    Dash salt
    Dash cayenne pepper (optional)
    ¼ c. parsley, chopped
    6 oz. shredded Smoked Gouda Cheese

    DIRECTIONS: Make the mushroom soup by that recipe’s directions, omitting the xanthan gum. You will use half for this dish and can store the balance in the refrigerator for about a week. Set aside for now. Steam or boil the cauliflower until tender (about 15-20 minutes). Drain well and set aside.

    Preheat the oven to 350º. In an oven-proof skillet over high heat melt the butter. Add the onion and celery and saute/stir until they are tender. Crumble the meat on top and continue to cook until the meat is no longer pink. Add all remaining ingredients but the parsley (including the condensed soup and cooked cauliflower). Stir gently to mix well and turn off the heat. Sprinkle the parsley on top and press slightly into the surface of the casserole. Pop skillet into your preheated oven and bake for 30 minutes. Serve with a green vegetable or green salad.

    NUTRITIONAL INFO: Makes 8 servings (my skillet is 15″). Each serving contains:

    267 cals, 20g fat, 6.67g carbs, 2.17g fiber, 4.5g NET CARBS, 17g protein, 488 mg sodium

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