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Homemade Dairy Free Hamburger Casserole

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A cozy, hearty casserole made with ground beef, pasta, and a smooth, tomato-based sauce, topped with dairy-free cheese.

Ingredients

Scale
  • 12 oz elbow macaroni (or any short pasta; use gluten-free if needed)
  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (optional)
  • 1 cup mushrooms, sliced (optional)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 2 tbsp tomato paste (optional, for richer flavor)
  • 1/2 cup unsweetened dairy-free milk (oat, almond, or soy)
  • 1 cup dairy-free mozzarella or cheddar-style shreds
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1/2 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 1/4 cup chopped parsley (for garnish)

Instructions

  1. Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil and cook pasta until just al dente. Drain.
  2. Warm olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until soft.
  3. Add ground beef. Cook, breaking it up, until browned. Drain excess fat if needed.
  4. Stir in garlic, bell pepper, and mushrooms. Cook 2–3 minutes until fragrant.
  5. Add tomato paste, diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer 5 minutes. Stir in dairy-free milk and half of the cheese shreds. Add cooked pasta and toss to coat. Taste and adjust salt.
  6. Spoon mixture into the baking dish. Top with the remaining dairy-free cheese. Cover with foil and bake at 375°F (190°C) for 15 minutes, then uncover and bake 10 more minutes until bubbly.
  7. Let it rest 10 minutes so it sets. Garnish with parsley. Serve warm.

Notes

Cool to room temperature before storing. Can be frozen for up to 3 months.

Nutrition

Find it online: https://diymealprep.com/homemade-dairy-free-hamburger-casserole/