Diabetic Casserole Recipes

We have assembled some great diabetic casserole recipes for you to try. These casseroles are big on taste and small on carbohydrates. Check them out to see which one is your favorite recipe.

Casseroles are especially good in the cold winter months, but let's face it, they are good all year round. Our first recipe is an interesting twist on an old English favorite: Shepherd's Pie. Our second casserole choice, Eggplant Casserole, is equally yummy.

Let's get into the recipes!

Woops, before I forget. For other tasty diabetic recipes check out this fine resource

Shepherd's Pie Recipe

Cooking Instructions

1. Pre heat the oven to 350 degrees Fahrenheit and spray nonfat cooking spray in a 2 quart casserole dish.
2. Cook cauliflower in boiling water until tender (approximately 10 minutes). Cook potatoes in boiling water doing the same. When done, drain and transfer potatoes and cauliflower to a large bowl. Add the sour cream to the bowl. Using a blender, whip the mixture until smooth.
3. In a large skillet with the olive oil over medium heat, cook the onions and garlic over medium heat for approximately 5 minutes. Add the ground turkey and cook thoroughly. Keep stirring the mixture to break up the meet. Once the meat is brown, add the edamame and continue cooking for about 2-3 minutes. Finally add the Worcestershire sauce, broth and pepper.
4. Put meat mixture in the casserole dish. Then, spoon the potato and cauliflower over the meat and spread evenly. Sprinkle the cheese over the top.
5. Bake casserole for approximately 20-25 minutes. The top should be golden brown. This recipe makes four servings.

The nutritional content above is approximate, per serving. The figures have been rounded to the nearest whole number. (e.g., 1.4 grams becomes 1 gram). This is the king of all diabetic casserole recipes.

Eggplant Casserole

This next recipe is simple to make and very good. It makes four servings.

Cooking Instructions

1. Preheat oven to 350 degrees Fahrenheit and spray nonfat cooking spray into a small baking or casserole dish. The dish should allow for 2 or 3 layers of eggplant and stewed tomatoes.
2. Peel eggplant and slice thin. Put eggplant into dish and pour in boiling water. Let sit for approximately 3-5 minutes. Drain and dip eggplant slices first in the egg substitute and then the bread crumbs. Put slices in frying pan and sauté with olive oil until brown on both sides. Drain and cool slices on paper towels.
3. Place layer of eggplant slices on bottom of dish, then spread layer of stewed tomatoes. Repeat. You should have 2 or three layers depending upon how big your casserole dish is. Sprinkle parmesan cheese and pepper on top.
4. Cover dish with aluminum foil and bake for 20-25 minutes.

The nutritional content above is approximate, per serving. The figures have been rounded to the nearest whole number. (e.g., 1.4 grams becomes 1 gram).

There you have it, two great diabetic casserole recipes. We hope you enjoy them.