- 8
Ingredients
- 2 cups cooked, diced chicken
- 2 cups raw, diced broccoli tops and stems
- 1 cup cooked, roughly crumbled bacon
- 2 cups peeled, cubed, raw daikon radish
- 4 Tbsp butter
- 1.5 cups heavy white cream or half and half
- 1 tsp dry mustard
- 2 cups shredded medium cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled feta cheese (or your favorite zippy cheese)
- www.TrimDownWithLori.com
Preparation
Step 1
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In the meantime, I have such a hankering for daikon radish, now becoming more widely available, that I wanted to use it in a casserole. With only a fraction of the starches and carbohydrates as potatoes, forget about your textural concerns when you hear the word “radish” or the typical bite you associate with the red radish. Boiling cubed daikon for 20 minutes renders a potato texture so terrific, you’ll forget the word “radish” as you’re downing your fourth cheesy, delicious mouthful.
Bring 2 quarts of salted water to a boil over high heat. Cube daikon radish into ½” cubes. Add daikon to the pot and boil for 20 minutes or until slightly softened. Drain thoroughly.
Heat butter in a 2 quart sauce pan on the stove over medium heat until melted. Add salt, pepper, mustard and half and half. Heat to boiling, stirring constantly, for one minute. Remove from heat. Add cheddar, mozzarella, and feta. Stir until melted.
Preheat oven to 325 degrees Fahrenheit.
In a 12 x 12 casserole, combine cheesy chicken sauce, daikon, bacon and broccoli. Bake, uncovered, at 325 degrees for 20 minutes.
Makes 8 servings.
Does the sauce get combined with the other ingredients before baking?
It does all get combined. I made that more clear. Thank you for asking!
How about coconut milk or almond milk? Instead of the cheese, you could use nutritional yeast for the umami, and arrowroot to thicken (or cook leeks and stick-blend them into the sauce to thicken).
Boiling for 20 minutes definitely removed the zhwing of the radish, so you’re not getting that horseradish zing if you boil them on the stove and then add to the dish.
Hi Jamie, What a cool idea! I’ve access to Daikon all over the place, surrounded by Asian markets in the San Francisco Bay Area. Would you say this dish can be made without the brocolli? To go for that Twice Baked Potato Casserole feel? If so, could you share what the net carb count is just for Daikon?
I am definitely going to try this. I noticed some others had tried the daikon in a slow cooker or with a roast but still found it bite-y. I’ve never used it, but the potential to use it as a replacement for potatoes has me intrigued – especially for upcoming St. Patrick’s Day dishes which (naturally) call for potatoes. Do you know if boiling it and then adding it to corned beef or lamb stew in a slow cooker would overcook it or maybe could I boil it half the time and then add to a slow cooker?
Hey there! I’d boil first and then add it, just to be safe. Granted, I typically add the daikon right to my dishes to bake and don’t boil, but boiling does remove the added starch and gamey qualities, also softening the vegetable ever so slightly. They peel super easy. Just use a vegetable peeler! I cut off the top (though they typically come trimmed already). And I peel, so I don’t scrub them down. To cut, that depends on use. For an au gratin, I slice super-thin. For casseroles, I cube.
I made this last weekend and it was wonderful. I just wanted as a side dish so left the chicken out. I also was almost out of butter (horrors, how did that happen) so used the bacon grease from frying the bacon to make up most of the butter portion (only had 1 tablespon).
Before this I had only used Daikon as a replacement for chips with dip. Which is super yummy.
I know this is late to the party but I have to report that my husband’s 95 year old grandfather gobble this up just now. He hates broccoli and he is not diabetic so I substituted creamed corn,his favorite vegetable, just for his portion, by scooping out a little into a separate dish before adding the broccoli. The rest of it still in the oven for the rest of us.
Its in the oven. Only mistake I made was layering and pouring cheese over. Well see soon enough but the cheese sauce is delicious!!
Made this yesterday…. It is Over the top DELICIOUS !!! On Atkins induction, so I was so happy to make something I could “get my teeth into”. Thank you so much for your creativity & for sharing with us.❤
Yum! I used red radishes and they were great! I also used frozen broccoli, it was a bit too watery from the frozen broc so I will use fresh next time! I definitely see how you can add loads of other veggies too!!
I am so glad you liked the recipe! I like your additions. It’s amazing how watery frozen veggies can be. You almost have to thaw and drain them before using–and even then.