I’ve been appointed the task of bringing “a casserole” for Christmas dinner. Oh, and by the way, no dairy.
Thanks, relatives! Does anyone have a suggestion/recipe for me? I’m completely stumped.
Grumble grumble… I was going to make a delicious pavlova with kiwifruit and passionfruit, but nooooo, casserole, blah blah…
I realize there’s not a lot of time left, and I don’t have a great foolproof recipe. Maybe a bump will help.
Is it to be the main course? Perhaps a ratatouille type casserole.
Personally, I’d rather have the Pavlova.
Wow dairy free? I thought cheese was an actual requirement 
Maybe a stew type dish with dumplings on top? You would have to make the gravy pretty thick to be casserole like but that’s the best I’ve got.
How about a wild rice and fruit kind of thing? Thisrecipe sounds pretty yummy and adaptable to different fruits if you don’t have the exact ingredients on hand.
Can you getImagine soupswhere you are? They have a lot of dairy free options, including “creamy” soups, which could go into your favorite casserole recipe.
Does no dairy mean no eggs?
Is this supposed to be a “one dish meal” kind of casserole with meat and veg and starch, or is it a side dish casserole?
If the former, than perhaps a nice Shepherd’s or Cottage Pie? A little almond milk can be used in the mashed potatoes instead of dairy milk.
I’m Australian; it seems we don’t use the word “casserole” in the same way as you lot over here do. In fact, I wouldn’t use the word at all back home at all.
Said relative, when pressed, could not explicate upon what she means by “casserole.” **Moonlitheral,**my chicken stew with dumplings IS delicious, but has copious butter and milk.
What do you guys think about stuffed cabbage and black bread? I can pretend up some Russian ancestry and be hurt if my familial culinary traditions aren’t welcome on the table… I’ve never made it before, but it doesn’t look that hard. Also gives me an excuse to bring caviar and vodka along…
Irish Stew.
No dairy, easy casserole. The only work involved is peeling and chopping.
Brown some diced lamb in some pil in a large thick-bottomed saucepan. (cheap fatty cuts, with bones if you don’t mind them- diced beef if you can’t get lamb).
Remove from pan.
Soften a chopped leek (or an onion, or shallots, with a clove of garlic if you wish- some sort of allium anyway) in a mild oil like sunflower/rapeseed (I use butter, but oil is fine).
Add some roughly chopped, peeled potatoes, carrots and parsnips and stir. If you’re really lazy and don’t mind the different texture, you don’t even need to peel the veg.
Add the browned meat cubes, enough stock to cover and a few sprigs of fresh thyme (rosemary is fine if you prefer it).
Bring to the boil uncovered.
Cover and reduce the heat, simmer for at least 45 minutes, or until the potatoes are starting to disintegrate.
Pick out the herb twigs.
Serve in bowls, Worcestershire sauce optional, to jazz it up a bit.
The cabbage, black bread idea does look good too.
I think stuffed cabbage is a great idea. Who doesn’t like cabbage rolls? I personally parcook my rice (halfway to done) rather than use it raw in my recipe, but it should work either way. Some people use cooked rice, too, but that can get a bit gummy depending on how long you’re cooking it.
Or, if you want the same idea, but with a little less prep, make a layered cabbage casserole. Use the same recipe as above, just lay it in a casserole with alternating layers of cabbage leaves, meat&rice mixture, and sauce.
Potatoes Anna.
Ordinarily, the recipe calls for making this with melted butter, but you could use margarine, or even olive oil.
The chefs will probably cringe when they read this, but I’ve even made it with the reconstituted Butter Buds, to make it a fat free dish. And trust me, it’s still damned good.
I use a cake pan, but you could probably use any decent oven-proof dish.
Peel and thinly slice enough potatoes to fill the pan. Drizzle a liberal bit of margarine/oil. Starting from the middle, overlap the potato slices in a spiral to the outside of the dish. Salt and pepper, and drizzle another liberal amount of margarine/oil. Keep building layers like this until the pan is full.
Bake at 350 degrees for an hour or so, until the edges are a bit crispy and the smell is enough to drive you crazy.
OMG, good!
~VOW
Putting dairy-free casserole in Google gives over 2 million hits.
First is Dairy Free Casseroles.
Or you could just take any recipe you would normally use and make it dairy-free with one of these 30 Dairy-Free Recipe Substitutions.
Shepherd’s pie.