Monday, January 14, 2013

4 Dairy Free Casseroles (3 Gluten Free too!)

We do not eat casseroles around here very often.  Our meals are mostly a separate meat, veggie and carb.  Since many in our family are on a dairy free diet it hardly seems worth it to try to make my own condensed soups to make casseroles healthy.   There are a few dairy free casseroles that have made it into our family’s meal rotation.   If you are formerly a tator tot casserole mom who now finds herself dairy free, these 4 casseroles are my gift to you! (3 of these are gluten free if that applies to you!)
 
Chicken and Rice Casserole
Ingredients
·         2 cups cooked brown rice
·         2 cups cooked chicken
·         2 tablespoons healthy oil
·         2 tablespoons water
·         3-4 tablespoons wheat flour
·         1/4 teaspoon each of salt, thyme, garlic powder and onion powder
·         2 cups chicken broth
·         1 ½ cup frozen peas and carrots
·         ¼ seasoned breadcrumbs

Directions:

In a large skillet bring 2 tbsp oil and 2 tbsp water to a light simmer.  Add flour slowly and blend until smooth.  Add thyme, onion powder, garlic powder and salt.  Slowly add 2 cups of broth and continue blend until it’s a smooth consistency.  Add cooked chicken and stir.  Lightly grease a casserole dish and layer rice in the bottom of a grease baking dish.  Layer peas and carrots onto rice.  Carefully pour chicken mixture over vegetables.  Dust bread crumbs over the casserole.  Bake in a 400°F oven for 25 to 35 minutes.
NOTES:  You can switch out the veggies to suit the tastes of your family.  I am sure that a bag of mixed vegetables would work or broccoli!  We usually have this for supper one night, and the next day I add broth and make it into chicken and rice soup for lunch!  The family doesn’t even think of it as leftovers!  I have doubled the recipe and frozen half with great success.
 
Shipwreck
Ingredients
·         2 lbs ground beef
·         ¼- ½ cup chopped onion
·         6 medium potatoes (sliced)
·         1 large can pork and beans
·         1 can tomato sauce
·         Salt and pepper to taste
Directions 
Layer in order and bake covered at 350 for 3 hours. 
NOTES: This was a recipe that my husband ate often growing up.  When I came into the family I thought that it was very strange.  I was surprised to find that I do like it!  Plus it is a great dish to mix up before church and stick in the oven.  We come home and lunch is ready in minutes of walking in the door!  You can easily cut this recipe in half for a smaller family.  Our family is right in between the 1 and 2 pounds of ground beef mark now, but with our growing boys it won’t be long until we will always need the full two pounds!  I like to make my own baked beans to save the family a little money and a lot of sugar!  Sometimes I will brown the beef and the onion before I cook this casserole.  I like to drain the grease before I bake it, and I like the texture of the beef to be a bit more crumbly!  It shortens the cooking time quite a bit. 
Hearty Bean Bake
Ingredients
·         1 lb ground beef
·         6 strips of bacon (chopped)
·         ¼ cup onion, chopped
·         3 lb can baked beans
·         1 (14oz) can red beans, drained and rinsed
·         1 (14 oz) can black beans, drained and rinsed
·         1 (14 oz) can crushed tomatoes
·         1/3 cup honey
·         2 Tbs brown mustard
·         1 tsp vinegar
·         1/8 tsp cayenne pepper
·         ½ tsp each of salt and pepper
Brown the ground beef with the bacon and onion until the beef is crumbly; drain.  Combine the ground beef mixture with all the remaining ingredients and mix well.   Cook in the crock pot on low for 3 hours on in a covered baking pan in the oven at 350 for 1 hour.  Serves 8-10. 
NOTES: I found this recipe in Oakwood Road cook book, but it was A LOT sweeter and spicier.  These ingredients are how I serve it to our family.  They LOVE it.  The leftovers can be frozen in a small baking dish.  For a fun twist the next time you eat it, thaw in the fridge and pour a corn bread mixture over the top.  Bake until the cornbread is ready and eat!  I make my own baked, red and black beans making this meal both packed with protein and cheap, Cheap, CHEAP! 
Taco Casserole
Ingredients
·         1 lb ground beef-browned
 
·         1 small bag shredded potatoes (Or make your own!)
 
·         2-3 tablespoons taco seasoning (The homemade shredded potatoes might seem intense but making your own taco seasoning is super easy! Try it.)
 
·         1 can (1 3/4 cup) tomato sauce (Check the fridge or panty and use whatever is there. Pizza sauce, spaghetti sauce, regular tomato sauce or crushed tomatoes. Anything will work.)
 
·         1 can red or black beans-rinsed and drained
 
·         1 cup frozen corn
 
Mix beef, seasoning and tomato sauce and spread ½ of the mixture in a greased 9x13 baking dish.  Layer on ½ the corn and beans, followed by half of the potatoes.  Repeat the layers and ending with the potatoes.  (If you are not dairy free top with 1 cup cheddar cheese!)  Bake covered at 350 for 30-40 minutes. 
NOTES: This recipe mirrors my Taco Potatoes recipe.  Same basic ingredients just different presentation!
 
 
 

5 comments:

  1. I so needed these as I in a recipe-rut. I am expecting in just under 4 weeks and would love to get some casseroles frozen in preparation. These will be great On top of everything we found out that my son's dairy allergy is getting worse and now he can't have beef but I can substitute ground turkey in these casseroles! Thanks so much!

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  2. Hooray for great timing! Congrats on the new baby!

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  3. Hi Tara,
    What a great collection of Casseroles, they look delicious. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  4. All three dairy-free casseroles sound delicious and healthy. I'm intrigued by the Shipwreck one - it sounds very tasty! Thank you for sharing this post with us at Hearth and Soul.

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  5. Trying the chicken and rice one tonight! Looks great! Thank you for sharing :)

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