25 Gluten Free Dairy Free Casserole Recipes Comfort Food Style

Why I made this post This week I am craving cozy dinners that fit gluten free and dairy free needs. I want meals that are easy to pull together after a long day. Casseroles feel like a warm hug on a busy night, especially when they use simple ingredients and dairy free swaps. These ideas are designed to feel comforting without sacrificing your dietary needs.

Who it’s for If you cook with gluten restrictions or dairy sensitivities, this post is for you. If you want comfort food that fits your plan, this post is for you. If you feed a busy family and need meals that come together fast, this post is for you.

What you’ll get You will find 25 gluten free dairy free casserole recipes. They cover chicken, vegetables, beef, and fish. Each recipe uses pantry staples and dairy free swaps like almond milk or coconut cream. They are designed as one dish meals and they travel well for leftovers. They’re comfort food style, with creamy textures and hearty flavors without gluten or dairy.

How to use this guide Here is how to get the most from this collection. Pick a recipe for tonight or plan a batch for the week. Check what you already have and swap ingredients if needed. Use dairy free cheese or yogurt if you like. You can bake and serve with a simple side salad for color and crunch.

What to know about making it work Not all dairy free cheeses melt the same. Some sauces thicken differently. If a sauce is too thin, whisk in a little starch. If it’s too thick, add more dairy free milk or broth. With a few tweaks, these casseroles stay rich and satisfying.

Join in I hope you try a few recipes this week. Save the ones you love and share a photo. Tell me which flavors you crave most and I will keep building ideas you can trust.

1. Cheesy Broccoli and Rice Casserole

Cooking dairy free and gluten free can feel tricky. You want a dish that tastes rich without dairy or gluten. This Cheesy Broccoli and Rice Casserole delivers. Brown rice gives heartiness and a smooth cashew cheese adds creaminess. It works as a side or a main, and the kitchen fills with a warm, inviting aroma.

Recipe Overview:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 40 minutes

– Total Time: 55 minutes

– Calories: 250 per serving

Nutritional Information:

– Protein: 6g

– Fat: 10g

– Carbohydrates: 36g

– Fiber: 4g

Ingredients:

– 1 cup brown rice

– 2 cups vegetable broth

– 2 cups broccoli florets

– 1 cup soaked cashews

– 1/4 cup nutritional yeast

– 1 lemon (juiced)

– Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Cook the brown rice in vegetable broth until tender, about 35 minutes.

3. Steam the broccoli until just tender, about 5 minutes.

4. In a blender, blend cashews, nutritional yeast, lemon juice, and a pinch of salt until smooth.

5. Stir cooked rice, broccoli, and cashew sauce in a large bowl until well combined.

6. Transfer to a greased casserole dish and bake for 25 minutes.

7. Optional: sprinkle gluten-free breadcrumbs on top for a crisper finish.

Tips: For a lighter top, skip breadcrumbs and bake a few minutes longer.

FAQs:

– Can I use frozen broccoli? Yes, just extend steaming by a couple of minutes if needed.

2. Sweet Potato and Black Bean Casserole

You want a gluten free dairy free dish that comforts without fuss. Here is why it fits a busy night: it uses simple ingredients and makes plenty. This Sweet Potato and Black Bean Casserole delivers color, texture, and real flavor. The natural sweetness of roasted sweet potatoes meets smoky beans for a satisfying bite.

Recipe Overview:

– Servings: 8

– Prep Time: 20 minutes

– Cook Time: 50 minutes

– Total Time: 1 hour 10 minutes

– Calories: 280 per serving

Ingredients:

– 3 large sweet potatoes, peeled and cubed

– 1 can black beans, drained and rinsed

– 1 red bell pepper, diced

– 1 cup corn kernels

– 1 tsp ground cumin

– 1 tsp chili powder

– 2 cloves garlic, minced

– 1 tbsp olive oil

– Salt and pepper to taste

– Optional toppings: diced avocado, fresh cilantro, lime wedges

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Toss the sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper. Roast for about 25 minutes until tender.

3. In a large bowl, mix the roasted potatoes with black beans, bell pepper, corn, and garlic.

4. Transfer to a greased casserole dish and bake for another 25 minutes.

5. Let the casserole rest 5 minutes, then top with avocado or cilantro if you like. Serve with lime wedges.

Tips: Rinse the beans well to remove extra starch. You can swap corn for zucchini in a pinch for a different texture.

FAQs:

– Can I make this ahead? Yes. Assemble, cover, and refrigerate up to 24 hours. Bake when ready to serve.

3. Cauliflower and Chickpea Casserole

You want a gluten-free, dairy-free meal that still feels like comfort food. This cauliflower and chickpea casserole fits that need. It uses simple ingredients to make a creamy, hearty dish your family will crave. Best of all, it comes together quickly on busy nights.

Here is why this mix works for weeknight dinners.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 220 per serving

Nutritional Information:

– Protein: 10g

– Fat: 7g

– Carbohydrates: 32g

– Fiber: 8g

Ingredients:

– 1 head cauliflower, chopped into florets

– 1 can chickpeas, drained and rinsed

– 1 cup unsweetened almond milk

– 1/4 cup tahini

– 2 garlic cloves, minced

– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).

2. Steam cauliflower florets until soft, about 10 minutes.

3. In a blender, blend steamed cauliflower, almond milk, tahini, garlic, salt, and pepper until smooth.

4. Stir chickpeas into the cauliflower sauce and pour into a greased casserole dish.

5. Bake for 20 minutes, or until heated through and the edges look lightly golden.

Tips: Top with gluten-free breadcrumbs for extra crunch before baking.

FAQs:

– Can I use frozen cauliflower? Absolutely. Just adjust your steaming time.

4. Italian Zucchini and Tomato Bake

Want a gluten free, dairy free casserole that tastes like a cozy Italian dish? This Italian Zucchini and Tomato Bake brings bright olive oil and fresh herbs with soft vegetables. It layers zucchini, cherry tomatoes, and onion in a simple, colorful bake. You get a comforting dinner with little work and clean flavors, perfect for busy nights.

Recipe Overview:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 180 per serving

Nutritional Information:

– Protein: 5g

– Fat: 3g

– Carbohydrates: 34g

– Fiber: 7g

Ingredients:

– 4 medium zucchinis, sliced

– 3 cups cherry tomatoes, halved

– 1 onion, sliced

– 3 cloves garlic, minced

– 1 tsp Italian seasoning

– Olive oil, salt, pepper

– Optional: 1/2 cup dairy-free cheese to top

Instructions:

1. Preheat oven to 375°F (190°C).

2. Lightly oil a 9×13 inch baking dish.

3. Layer zucchini, tomatoes, and onion in the dish.

4. Drizzle with olive oil; sprinkle Italian seasoning, salt, and pepper.

5. Bake 30 minutes, until vegetables are tender.

6. If using dairy-free cheese, add in the last 5 minutes to melt.

Tips: Finish with fresh basil for a bright aroma.

FAQ:

– Can I add cheese? Yes, use a dairy-free cheese if you like.

5. Quinoa and Spinach Casserole

Want a cozy meal that fits dairy free and gluten free needs? This quinoa and spinach casserole brings protein, a mild nutty flavor, and a warm, comforting feel. Quinoa adds protein and a gentle bite; spinach adds greens and color. It bakes up quickly and uses simple pantry staples, perfect for busy nights.

Recipe Overview:

– Servings: 6

– Prep Time: 20 minutes

– Cook Time: 35 minutes

– Total Time: 55 minutes

– Calories: 230 per serving

Nutritional Information:

– Protein: 9g

– Fat: 5g

– Carbohydrates: 40g

– Fiber: 6g

Ingredients:

– 1 cup quinoa, rinsed

– 2 cups vegetable broth

– 2 cups fresh spinach, chopped

– 1 onion, diced

– 2 cloves garlic, minced

– 1 tablespoon olive oil

– Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C).

2. Simmer quinoa in vegetable broth until fluffy, about 15 minutes.

3. Sauté onion and garlic in olive oil until translucent. Add spinach; cook until wilted.

4. In a large bowl, mix quinoa, spinach mixture, salt, and pepper.

5. Transfer to a greased casserole dish. Bake 20 minutes.

Tips:

– Top with sliced avocado for extra creaminess or a squeeze of lemon for bright flavor.

FAQs:

– Can I use frozen spinach? Yes, thaw well and drain before using.

6. Mexican Chicken Casserole

Craving a cozy gluten free and dairy free dish? This Mexican Chicken Casserole brings bold Southwest flavors to your table. Shredded chicken, black beans, and corn get a bright lime kick. It bakes into a filling, family-friendly meal you can make on a busy night.

Here is why it fits a tight schedule: simple ingredients. Quick, clear steps. Leftovers taste great.

Recipe Overview:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 45 minutes

– Total Time: 1 hour

– Calories: 350 per serving

Nutritional Information:

– Protein: 30g

– Fat: 8g

– Carbohydrates: 45g

– Fiber: 10g

Ingredients:

– 2 cups shredded chicken (cooked)

– 1 can black beans, drained and rinsed

– 1 cup corn kernels

– 1 cup salsa

– 1 tsp cumin

– 1 tbsp olive oil

– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a large bowl, mix chicken, black beans, corn, salsa, cumin, olive oil, salt, and pepper.

3. Transfer the mixture to a greased casserole dish.

4. Bake 30 minutes, until heated through.

Tips:

– Serve with a lime wedge on the side for an extra zing!

FAQs:

– Can I use leftover turkey? Yes, turkey works well in place of chicken for this casserole.

7. Tuna and Vegetable Casserole

Looking for a warm, family-friendly dish that fits gluten-free and dairy-free needs? This Tuna and Vegetable Casserole keeps cozy comfort in every bite. You get flaky tuna with bright veggies, tucked into a simple gluten-free sauce. It’s quick, budget-friendly, and perfect for busy weeknights.

Complete Recipe

Ingredients:

– 2 cans tuna, drained

– 1 cup mixed vegetables (peas, carrots, corn)

– 1/2 cup gluten-free breadcrumbs

– 1/4 cup dairy-free mayonnaise

– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a bowl, mix tuna, vegetables, mayonnaise, salt, and pepper until well combined.

3. Transfer the mixture to a greased casserole dish and top with gluten-free breadcrumbs.

4. Bake for 25 minutes, until the top is golden and the center is hot.

Nutritional Information:

– Calories: 250 per serving

– Protein: 22g

– Fat: 7g

– Carbohydrates: 30g

– Fiber: 5g

Tips: Add a pinch of dill or parsley for a fresh aroma. If you have extra veggies, toss them in for more color and nutrition.

FAQs:

– Can I use fresh veggies? Yes—cook them lightly first, then mix in.

– Can I make this ahead? Yes. Assemble, cover, refrigerate, and bake later, adding a few extra minutes if needed.

8. Eggplant and Lentil Casserole

Craving a warm, gluten-free and dairy-free casserole that still feels cozy? This eggplant and lentil dish delivers big flavor with simple ingredients. Lentils give a hearty, protein-packed base, while roasted eggplant adds a rich, smoky depth. A tangy tomato sauce ties everything together for a comforting meal you can share with family or friends.

Recipe Overview:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 45 minutes

– Total Time: 1 hour

– Calories: 280 per serving

Nutritional Information:

– Protein: 12g

– Fat: 6g

– Carbohydrates: 44g

– Fiber: 10g

Ingredients:

– 2 cups cooked lentils

– 1 large eggplant, cubed

– 1 can crushed tomatoes

– 1 onion, chopped

– 2 cloves garlic, minced

– Olive oil, salt, and pepper

Instructions:

1. Preheat oven to 375°F (190°C).

2. Toss eggplant cubes with a drizzle of olive oil, salt, and pepper. Roast 20 minutes or until browned and tender.

3. In a skillet, sauté onion and garlic in a little olive oil until soft.

4. Stir in lentils and crushed tomatoes. Simmer a few minutes to blend flavors.

5. Fold in the roasted eggplant and transfer everything to a casserole dish.

6. Bake 25 minutes until hot and bubbling.

Tips: Garnish with chopped fresh parsley for a bright color contrast and a fresh taste.

FAQs:

– Can I use canned lentils? Yes. Rinse them well before adding to the skillet.

9. Chicken and Rice Casserole

You want a cozy dinner that fits gluten free and dairy free needs. This chicken and rice casserole hits that goal in one pan. It uses gluten-free rice and a creamy coconut milk sauce. Here is why it works: simple ingredients, kid friendly, and leftovers taste great.

Recipe Overview:

– Servings: 6 portions

– Prep Time: 10 minutes, quick start

– Cook Time: 50 minutes, easy bake

– Total Time: 1 hour, simple prep

– Calories: 300 per serving, hearty portion

Nutrition:

– Protein: 25g per serving

– Fat: 9g per serving

– Carbohydrates: 36g per serving

– Fiber: 3g per serving

Ingredients:

– 2 cups cooked chicken, shredded

– 1 cup gluten-free rice, cooked

– 2 cups coconut milk

– 1 cup mixed veggies (carrots and peas)

– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a large bowl, mix chicken, rice, coconut milk, and mixed veggies.

3. Pour into a greased casserole dish.

4. Bake 45 minutes until bubbly and top is golden.

Tips: Top with dairy-free cheese for extra creaminess. If you want lighter, use light coconut milk.

FAQs:

– Can I use leftover rotisserie chicken? Yes, it saves time.

Serving and storage: This dish shines with greens on the side. Leftovers keep well in the fridge for 3 days and reheat nicely in the microwave or oven. For a new twist, add a handful of green peas before baking next time.

10. Spinach and Artichoke Casserole

You want a cozy dish that fits gluten free and dairy free. This Spinach and Artichoke Casserole serves that creamy craving without dairy. Spinach and artichoke hearts mix in a smooth cashew cream that tastes rich, yet stays light. It works for a weeknight supper or a party and serves eight. Here is why this recipe fits busy kitchens: simple steps, quick prep, big flavor.

Recipe Overview:

– Servings: 8

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 220 per serving

Nutritional Information:

– Protein: 6g

– Fat: 9g

– Carbohydrates: 33g

– Fiber: 5g

Ingredients:

– 2 cups fresh spinach, chopped

– 1 cup artichoke hearts, chopped

– 1/2 cup cashew cream

– 1/4 cup nutritional yeast

– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a bowl, mix spinach, artichokes, cashew cream, nutritional yeast, salt, and pepper.

3. Spoon the mixture into a greased casserole dish.

4. Bake for 30 minutes until the dish is bubbly and the edges look lightly golden.

Tips: Pair with gluten-free crackers for a tasty appetizer or a side dish.

FAQs:

– Can I use frozen spinach? Yes, just thaw and drain it well to avoid extra moisture.

11. Greek Quinoa Casserole

Craving a cozy gluten free dish that still tastes like home? This Greek quinoa casserole brings bright Mediterranean flavors right to your oven. Quinoa gives a gentle bite and solid protein, while tomatoes, olives, and herbs spark every bite. It’s easy for busy weeknights and nice for potlucks, and it keeps well for tomorrow’s lunch.

Recipe Overview:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 35 minutes

– Total Time: 50 minutes

– Calories: 260 per serving

Nutritional Information:

– Protein: 9g

– Fat: 8g

– Carbohydrates: 42g

– Fiber: 5g

Ingredients:

– 1 cup quinoa, rinsed

– 1 can diced tomatoes, with juice

– 1/2 cup black olives, sliced

– 1/4 cup red onion, chopped

– 2 tsp oregano

– 1 tablespoon olive oil

– Salt and pepper to taste

– Optional: dairy-free feta or a dairy-free cheese substitute

Instructions:

1. Preheat oven to 350°F (175°C).

2. Rinse quinoa and cook in water or vegetable broth until fluffy, about 15 minutes.

3. In a large bowl, mix cooked quinoa, tomatoes, olives, onion, oregano, olive oil, salt, and pepper.

4. Transfer to a greased casserole dish and bake for 35 minutes.

5. Let the casserole rest 5 minutes before serving. Top with dairy-free feta if you like.

Tips: Sprinkle chopped fresh parsley after baking for color and freshness.

FAQs:

– Can I add feta cheese? Yes, use a dairy-free feta if you need dairy free.

Bring the warm flavors of the Mediterranean home! This gluten free dairy free Greek quinoa casserole is not just a meal; it’s comfort on a plate. Perfect for busy nights or sharing with friends!

12. Savory Potato and Sausage Casserole

You want a cozy casserole that fits gluten-free and dairy-free meals. This Savory Potato and Sausage Casserole delivers warmth in every bite. It uses gluten-free sausage and simple layers of potatoes and onions. Almond milk keeps the dish creamy without dairy.

Recipe Overview:

– Servings: 4-6

– Prep Time: 20 minutes

– Cook Time: 50 minutes

– Total Time: 1 hour 10 minutes

– Calories: 400 per serving

Nutritional Information:

– Protein: 25g

– Fat: 20g

– Carbohydrates: 30g

– Fiber: 4g

Ingredients:

– 1 lb gluten-free sausage

– 4 large potatoes, sliced

– 1 onion, sliced

– 1 cup unsweetened almond milk

– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a skillet, brown the sausage until it looks cooked through. Break it into bite-sized pieces as it cooks.

3. In a greased casserole dish, layer potatoes, then sausage, then onion.

4. Pour almond milk over the layered ingredients and season with salt and pepper.

5. Bake for 45-50 minutes, until the potatoes are tender and the top is lightly golden.

Tips: A pinch of paprika on top adds color and a gentle kick.

FAQs:

– Can I use another type of meat? Yes, any gluten-free option you enjoy works.

13. Roasted Vegetable and Brown Rice Casserole

Want a cozy gluten-free dish that uses up leftover roasted vegetables? This Roasted Vegetable and Brown Rice Casserole brings color, fiber, and simple comfort to your table. You get the nutty taste of brown rice plus sweet, caramelized veggies in every bite. It comes together fast on busy nights and stays light enough for a balanced dinner.

Ingredients:

– 2 cups cooked brown rice

– 2 cups roasted vegetables (zucchini, bell peppers, carrots)

– 1 cup vegetable broth

– 1 tsp Italian seasoning

– 1 tbsp olive oil

– Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, mix the brown rice, roasted vegetables, and vegetable broth.

3. Stir in the Italian seasoning, salt, and pepper until well combined.

4. Pour the mixture into a greased casserole dish and bake for 30 minutes, until the top is lightly golden.

Nutritional Information:

– Servings: 4

– Calories: 230 per serving

– Protein: 6g

– Fat: 5g

– Carbohydrates: 42g

– Fiber: 6g

Tips:

Drizzle with a little balsamic glaze after baking for a touch of tangy sweetness.

FAQs:

– Can I make this vegan? Yes, just use vegetable broth and omit any cheese.

14. Baked Ratatouille Casserole

Want a cozy, gluten free, dairy free dish that feels special and is easy to pull together? This Baked Ratatouille Casserole makes it possible. You get a colorful bake with eggplant, zucchini, tomato, pepper, and onion. Here are the details you need to cook it.

Recipe Overview:

– Servings: 6

– Prep Time: 20 minutes

– Cook Time: 60 minutes

– Total Time: 1 hour 20 minutes

– Calories: 180 per serving

Nutritional Information:

– Protein: 4g

– Fat: 5g

– Carbohydrates: 32g

– Fiber: 8g

Ingredients:

– 1 eggplant, sliced thin

– 2 zucchinis, sliced thin

– 2 tomatoes, sliced thin

– 1 bell pepper, sliced

– 1 onion, sliced

– Olive oil, salt, and pepper

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a casserole dish, layer the vegetables in a spiral or neat rows.

3. Drizzle olive oil over them and season with salt and pepper.

4. Bake for about 60 minutes until the vegetables are tender.

5. Let the dish rest for 5 minutes before serving.

6. Garnish with fresh basil if you like.

Tips: Fresh basil adds a bright aroma. You can mix in mushrooms or slice extra peppers for color.

15. Savory Mushroom and Wild Rice Casserole

Want a warm gluten-free dish that tastes like a hug on a cold night? This Savory Mushroom and Wild Rice Casserole nails it. Mushrooms meet hearty wild rice for a filling, earthy bite. Best of all, it’s dairy-free and comes together in one pan.

Here is a quick snapshot of what you get:

– Servings: 4

– Prep Time: 20 minutes

– Cook Time: 45 minutes

– Total Time: 1 hour 5 minutes

– Calories: 280 per serving

Nutritional Information:

– Protein: 9g

– Fat: 7g

– Carbohydrates: 45g

– Fiber: 8g

Ingredients:

– 2 cups cooked wild rice

– 2 cups mushrooms, sliced

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 cup vegetable broth

– 1 tablespoon olive oil

– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a skillet, heat olive oil. Add mushrooms, onion, and garlic; sauté until soft and lightly browned.

3. In a large bowl, stir together the wild rice, sautéed vegetables, and vegetable broth. Season with salt and pepper.

4. Lightly grease a casserole dish. Pour in the mixture and bake for 30 minutes until the top is slightly bubbly.

Tips: Finish with chopped fresh herbs for color and aroma.

FAQs:

– Can I add protein? Yes. Stir in cooked chicken, turkey, or tofu after step 3 for extra heartiness.

16. Butternut Squash and Kale Casserole

You want a cozy, dairy free, gluten free dinner. This Butternut Squash and Kale Casserole fits. The squash adds gentle sweetness and the kale gives body. It looks good on the table, and you can bake it while you handle other tasks.

Recipe Overview:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 40 minutes

– Total Time: 55 minutes

– Calories: 240 per serving

Nutritional Information:

– Protein: 5g

– Fat: 10g

– Carbohydrates: 38g

– Fiber: 8g

Ingredients:

– 2 cups butternut squash, cubed

– 2 cups kale, chopped

– 1 onion, chopped

– 1 cup vegetable broth

– 1 tablespoon olive oil

– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).

2. Grease a casserole dish with olive oil. Layer squash, kale, and onion.

3. Pour the broth over the layers and season with salt and pepper.

4. Bake for 40 minutes, until the squash is tender and the kale is wilted.

Tips: Finish with a light drizzle of balsamic vinegar for extra depth.

FAQs:

– Can I use frozen squash? Yes, thaw it before using.

17. Coconut Curry Chickpea Casserole

Craving a warm, dairy-free casserole that fits your gluten-free plan? This coconut curry chickpea casserole hits that spot. It tastes bright and comforting at the same time. You get protein from chickpeas and a creamy sauce from coconut milk that coats every bite.

Recipe Overview:

– Servings: 4

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: 310 per serving

Nutritional Information:

– Protein: 12g

– Fat: 15g

– Carbohydrates: 38g

– Fiber: 10g

Ingredients:

– 2 cans chickpeas, drained

– 1 can coconut milk

– 1 onion, chopped

– 2 cloves garlic, minced

– 2 tbsp curry powder

– Olive oil, salt, and pepper

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a skillet, heat a little olive oil. Sauté onion and garlic until soft.

3. Add chickpeas, coconut milk, curry powder, salt, and pepper; simmer 10 minutes.

4. Transfer the mixture to a greased casserole dish and bake 20 minutes, until bubbling.

Tips: Top with fresh cilantro for brightness.

FAQs:

– Can I use other beans? Any cooked beans will work.

18. Creamy Cauliflower Bake

You want a cozy, dairy-free casserole that still feels rich. This Creamy Cauliflower Bake uses cauliflower to make a silky, comforting sauce. It hides extra veggies without losing flavor. You get a hot, creamy dish that fits gluten-free meals.

Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 220 per serving

Nutritional Information:

– Protein: 5g

– Fat: 9g

– Carbohydrates: 32g

– Fiber: 6g

Ingredients:

– 1 head cauliflower, cut into florets

– 1 cup almond milk

– 1/4 cup nutritional yeast

– Garlic powder, salt, and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).

2. Steam cauliflower florets until tender, about 10 minutes.

3. In a blender, combine steamed cauliflower, almond milk, nutritional yeast, garlic powder, salt, and pepper; blend until smooth.

4. Pour mixture into a greased casserole dish and bake for 30 minutes.

Tips: Sprinkle gluten-free breadcrumbs for a crispy topping!

FAQs:

– Can I add other vegetables? Yes, broccoli or carrots can work well.

Cozy up with this Creamy Cauliflower Bake – a dairy-free delight that brings comfort food to the table without the gluten. Who knew veggies could be so rich and satisfying?

19. Apple and Cinnamon Oatmeal Casserole

Looking for a comforting gluten-free dish you can enjoy for breakfast or as a dessert? This Apple and Cinnamon Oatmeal Casserole hits that sweet spot. The oats, apples, and warm cinnamon bake into a soft, sliceable casserole. Use almond milk to keep it dairy-free, and you have a cozy, easy-to-make treat for family gatherings. Here is why it works for busy mornings.

Recipe Overview:

– Servings: 8

– Prep Time: 15 minutes

– Cook Time: 35 minutes

– Total Time: 50 minutes

– Calories: 220 per serving

Nutritional Information:

– Protein: 4g

– Fat: 6g

– Carbohydrates: 40g

– Fiber: 5g

Ingredients:

– 2 cups gluten-free oats

– 4 apples, peeled and diced

– 1/4 cup maple syrup

– 1 tsp cinnamon

– 1/2 cup almond milk

– Optional: 1/4 cup chopped walnuts or pecans

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a large bowl, mix oats, apples, maple syrup, cinnamon, and almond milk until well combined.

3. Pour into a greased casserole dish. Bake for 35 minutes until the top is lightly golden.

Tips: Serve warm with a ribbon of almond butter for extra richness.

FAQs:

– Can I add nuts? Yes. Chopped walnuts or pecans add texture and flavor.

20. Pumpkin and Sage Casserole

You want a warm, gluten-free dairy-free meal that still feels comforting. This pumpkin and sage casserole brings fall to the table. Creamy pumpkin blends with fragrant sage and a pinch of nutritional yeast for a cheesy feel without dairy. It’s quick, budget friendly, and easy for busy weeknights.

Recipe Overview:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 210 per serving

Ingredients:

– 2 cups pumpkin puree

– 1 cup almond milk

– 1/4 cup nutritional yeast

– 1 teaspoon sage

– Salt and pepper to taste

– Optional: pumpkin seeds for topping

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a bowl, whisk pumpkin puree, almond milk, nutritional yeast, sage, salt, and pepper until smooth.

3. Grease a casserole dish and pour in the mixture.

4. Bake 30 minutes, until heated through and the surface is slightly set.

Tips: A few pumpkin seeds on top add crunch and a toasty flavor.

21. Vegetable and Tofu Stir-Fry Casserole

If you crave a cozy gluten-free, dairy-free meal that still feels like home, this Vegetable and Tofu Stir-Fry Casserole hits the mark. It bursts with color and protein, so you stay full and alert. You’ll make this in steps, then bake it to finish.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 40 minutes

– Total Time: 55 minutes

– Calories: 250 per serving

Nutritional Information:

– Protein: 15g

– Fat: 10g

– Carbohydrates: 30g

– Fiber: 5g

Ingredients:

– 1 block firm tofu, cubed

– 2 cups mixed vegetables (bell peppers, broccoli, carrots)

– 1/4 cup gluten-free soy sauce

– 1 tbsp grated ginger

– Olive oil, salt, and pepper

Instructions:

1. Preheat oven to 375°F (190°C).

2. Sauté tofu in olive oil until golden brown. Set aside.

3. In the same skillet, stir-fry the vegetables until tender. Add ginger, soy sauce, salt, and pepper.

4. Layer the tofu and vegetables in a greased casserole dish. Bake for 30 minutes.

Tips: Top with sesame seeds for a light crunch.

FAQs:

– Can I use frozen vegetables? Yes, just adjust cooking times as needed.

Comfort food can be healthy too! Dive into a colorful plate of our gluten free dairy free casserole for a deliciously filling meal that fuels your day.

22. Carrot and Zucchini Casserole

You want a gluten free, dairy free dish that feels cozy and bright, something you can whip up on a busy weeknight and still serve with pride. This carrot and zucchini casserole is easy to make, uses simple pantry ingredients, and delivers comforting flavor that kids and adults will love. The natural sweetness of carrots pairs with the mild zucchini to create a dish that tastes like home, yet stays light and wholesome. It comes together quickly and bakes into a warm, dairy free bake that you can customize with dill, onions, or extra veggies.

Ingredients:

– 2 cups carrots, shredded

– 2 cups zucchini, shredded

– 1 onion, chopped

– 1/2 cup almond milk

– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a bowl, mix carrots, zucchini, onion, almond milk, salt, and pepper until well combined.

3. Transfer to a greased casserole dish and bake for 45 minutes until set.

4. Let it rest for 5 minutes before serving.

Tips: A sprinkle of dill on top adds a refreshing flavor. For extra panel of flavor, try a pinch of salt and a few crushed garlic flakes in the mix.

23. Lentil and Sweet Potato Shepherd’s Pie

You want a meal that feels cozy yet fits your gluten free and dairy free needs. This lentil and sweet potato shepherd’s pie gives you that. The lentil filling stays hearty and the sweet potato topping is silky and bright. It bakes in one dish and serves up clean flavor with real comfort.

Next steps keep things simple. You’ll get a complete, make-it-now plan you can follow tonight.

Recipe Overview:

– Servings: 6

– Prep Time: 30 minutes

– Cook Time: 45 minutes

– Total Time: 1 hour 15 minutes

– Calories: 350 per serving

Nutritional Information:

– Protein: 12g

– Fat: 8g

– Carbohydrates: 57g

– Fiber: 10g

Ingredients:

– 2 cups cooked lentils

– 2 large sweet potatoes, peeled and cubed

– 1 cup vegetable broth

– 1 onion, chopped

– Olive oil, salt, and pepper

Instructions:

1. Preheat oven to 375°F (190°C).

2. Boil sweet potatoes until tender, about 20 minutes. Mash with olive oil, salt, and pepper.

3. In a skillet, sauté onion until translucent, then add lentils and vegetable broth; mix well.

4. In a greased casserole dish, layer the lentil mixture and top with mashed sweet potatoes. Bake for 25 minutes.

Tips: Garnish with fresh parsley for a bright finish and extra color.

FAQs:

– Can I use other types of potatoes? Yes, any mashed potatoes will work for the topping.

24. Broccoli and Cauliflower Cheese Bake

You want a cozy dairy free dish that feels like comfort food.

This broccoli and cauliflower cheese bake fits the bill.

A smooth cashew cheese folds into tender veg for a creamy bite.

Here is why it works: simple ingredients, quick prep, and kid friendly flavor.

Recipe Overview:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 220 per serving

Nutritional Information:

– Protein: 6g

– Fat: 12g

– Carbohydrates: 25g

– Fiber: 6g

Ingredients:

– 1 cup broccoli florets

– 1 cup cauliflower florets

– 1 cup soaked cashews

– 1/4 cup nutritional yeast

– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).

2. Steam broccoli and cauliflower until just tender.

3. In a blender, blend soaked cashews, nutritional yeast, salt, and pepper until smooth.

4. Mix the vegetables with the cashew cheese and move to a greased casserole dish.

5. Bake 30 minutes until the sauce is bubbly and the top looks lightly golden.

Tips: Sprinkle gluten-free breadcrumbs on top for a light, crispy finish.

FAQs:

– Can I use other vegetables? Yes. Try carrots, bell peppers, or peas for color and variety.

When comfort food meets allergy-friendly, you get a delicious broccoli and cauliflower cheese bake – creamy, satisfying, and kid-approved in just 45 minutes!

25. Spinach and Potato Casserole

Craving a cozy casserole that fits a gluten free and dairy free diet? This Spinach and Potato Casserole hits the spot. It layers creamy potatoes with fresh spinach for a meal that feels rich without heavy dairy. You get heartiness and greens in every bite. It’s easy to make on a weeknight and great for leftovers.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 200 per serving

Nutritional Information:

– Protein: 6g

– Fat: 5g

– Carbohydrates: 32g

– Fiber: 5g

Ingredients:

– 4 large potatoes, thinly sliced

– 2 cups spinach, chopped

– 1 onion, chopped

– 1 cup almond milk

– Olive oil, salt, and pepper

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Grease a casserole dish. Layer potatoes, spinach, and onion.

3. Pour almond milk over the layers. Season with salt and pepper.

4. Bake for 30 minutes until the potatoes are tender.

Tips: A pinch of nutmeg adds a warm note to this dairy free dish.

FAQs:

– Can I add cheese? Use a dairy-free cheese option if you want extra creaminess.

Conclusion

Each of these 25 gluten free dairy free casserole recipes offers a unique take on comfort food, ensuring that everyone at the table can enjoy a hearty meal without worrying about allergens. Whether it’s a cozy family dinner or a gathering with friends, these dishes promise to bring smiles and satisfaction to every meal. So get cooking and delight in these nourishing flavors that everyone can love.

Frequently Asked Questions

What are some easy gluten free dairy free casserole recipes for busy weeknights?

If you’re looking for quick and comforting meals, you’ll love options like the Sweet Potato and Black Bean Casserole and the Mexican Chicken Casserole. Both use simple ingredients and can be made in large batches, perfect for busy nights when you want a hearty meal without the fuss. Just prep, bake, and enjoy!

How can I ensure that my gluten free dairy free casseroles are still flavorful?

Flavor is key! Don’t shy away from herbs, spices, and healthy fats like olive oil or avocado. Casseroles like the Italian Zucchini and Tomato Bake and Coconut Curry Chickpea Casserole are great examples that pack in the flavor while keeping it gluten free and dairy free. Experimenting with different seasonings can also elevate your dish!

Are there any gluten free dairy free casseroles that kids will love?

Absolutely! Kids often enjoy the Cheesy Broccoli and Rice Casserole made with dairy-free cheese alternatives and the Apple and Cinnamon Oatmeal Casserole as a sweet breakfast option. These dishes combine comfort and flavor, making them appealing to younger palates while being allergy-friendly.

What ingredients should I avoid in gluten free dairy free casseroles?

When making gluten free dairy free casseroles, steer clear of traditional dairy products like milk, cheese, and butter, as well as gluten-containing grains like wheat and barley. Instead, opt for nut milks, gluten free grains like quinoa or brown rice, and use vegetables to add creaminess, such as in the Creamy Cauliflower Bake.

Can I make these gluten free dairy free casseroles ahead of time?

Definitely! Many of the casseroles listed can be made ahead of time and stored in the fridge or freezer. Just prepare your dish, cover it well, and when you’re ready to eat, simply bake it until heated through. The Savory Mushroom and Wild Rice Casserole and Lentil and Sweet Potato Shepherd’s Pie are great make-ahead options that maintain their deliciousness!