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Homemade Dairy Free Hamburger Casserole

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This cozy bake combines bold beef flavor and creamy comfort without dairy, using simple pantry items for a family-friendly meal.

Ingredients

Scale
  • 1 lb (450 g) ground beef, 85–90% lean
  • 8 oz (225 g) dry pasta (elbow, shells, or gluten-free)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup bell pepper, diced (optional)
  • 1 can (14.5 oz/410 g) diced tomatoes, undrained
  • 2 tbsp tomato paste
  • 1/2 cup tomato sauce or crushed tomatoes
  • 1/2 cup unsweetened dairy-free milk (oat, almond, or soy) or broth
  • 1/2 cup dairy-free sour cream or cashew cream
  • 1 cup dairy-free shredded cheddar-style cheese, divided
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika (optional)
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 tbsp olive oil (if needed for sautéing)
  • Fresh parsley or green onion for garnish (optional)

Instructions

  1. Heat oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
  2. Boil pasta in salted water until just al dente. Drain and set aside.
  3. In a large skillet, brown the ground beef over medium-high heat. Drain excess fat if needed. Add onion, garlic, and bell pepper; cook 3–4 minutes until soft.
  4. Stir in diced tomatoes, tomato paste, tomato sauce, Italian seasoning, smoked paprika, salt, and pepper. Simmer 5 minutes to thicken slightly.
  5. Stir in dairy-free milk and dairy-free sour cream until smooth. Mix in half of the dairy-free cheese. Taste and adjust salt and pepper.
  6. Add cooked pasta to the skillet and toss to coat. Transfer to the baking dish and top with the remaining dairy-free cheese. Bake for 20–25 minutes, until bubbly around the edges.
  7. Rest 5–10 minutes before serving. Garnish with parsley or green onion if you like. Serve warm.

Notes

This dish reheats well and is great for meal prep. You can assemble it ahead of time and keep it in the fridge for up to 24 hours before baking.

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