Grandma's Creamy Comfort Casserole (Gluten-, Egg-, and Dairy-Free

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Cozy, Creamy, Comfort Casserole (Gluten-Free, Egg-Free, and Dairy-Free)

A cozy casserole just like Grandma made…

Do you have any foods that transport you back to your Grandma’s kitchen?  Fresh bread aromas filling the air like her hug, your stomach already excited for a savory meal…

For me, this is that recipe.

My Grandma has always been hands-on…loving us, sharing her recipes, with a smile and a laugh never more than an inch away. Her food is the best, and it always left us comforted.

Fast forward to today, and there are food sensitivities in our household that require additional care.

My goal with this recipe was to lean into that warm, loving nostalgia while also serving the current needs of our family: gluten-free, dairy-free, egg-free, and soy free.

Where family memories meet families moving forward in health, this recipe exists.

Meet Grandma’s healthy creamy comfort casserole-the place where time stands still and you matter.

I hope this recipe finds you enjoying its savory comfort for years to come with the sort of rest that comes from Grandma’s cooking.

Cozy, Creamy, Comfort Casserole (Gluten-Free, Egg-Free, and Dairy-Free)

Makes: 4–6 servings
Prep time: 25 min | Cook time: 35–40 min

*This recipe includes homemade gluten-free sourdough noodles shaped like egg noodles, but without eggs or gluten! If you are looking for gluten-free, dairy-free, soy- and egg-free noodles, start with this recipe below. If you prefer to and can use other noodles, you can just boil according to package instructions and skip this step below. 🙂

The casserole includes the following layers:

-homemade gluten-free sourdough noodles,

-savory venison or beef and onions,

-dairy-free cream of mushroom soup,

-and a dairy-free “cheesy” layer.

How to Make Homemade Gluten-Free Sourdough Noodles Layer (Sorghum-Based)

Nut-free • Egg-free • Dairy-free • Soy-free • Top 8 free

These are flat, ribbon-style noodles that act like classic egg noodles in casseroles: tender and hearty.

Homemade Gluten-Free Flour Blend (1 cup total)

Ingredients

  • Homemade Gluten-free Glour Blend (above)
  • ¼ tsp salt
  • ½ cup gluten-free sourdough starter
  • 3 tbsp unsweetened oat milk (added as needed)
  • 1/4-1/2 tsp apple cider vinegar
  • 1 tsp olive oil (optional, but highly recommended for tenderness)

Instructions

Step 1: Mix dry ingredients. In a medium bowl, whisk together the gluten-free flour blend(½ cup brown rice flour, ¼ cup sorghum flour, 2 tbsp tapioca flour, 2 tbsp potato starch) and ¼ tsp salt.

Step 2: Add wet ingredients. Stir in 1/2 c gluten-free sourdough starter, 2 tbsp oat milk, ¼-½ tsp apple cider vinegar, and 1 tsp olive oil. Add additional oat milk 1 tbsp at a time until a soft, slightly tacky dough forms. Your dough should be pliable, not sticky or crumbly.

Step 3: Rest the dough . Cover the bowl with plastic wrap and let the dough rest for 10 minutes. This hydrates the flours and prevents cracking when rolled.

Step 4: Roll out. Lightly dust brown rice flour on your parchment paper or your clean work surface. Rub it in with your hand so that there aren’t any piles. Roll dough to ⅛ inch thick.

Step 5: Cut noodles. Press a pizza cutter fiirmly and slide to cut rolled dough into strips ¼–½ inch wide and 2–3 inches long. (It’s a good thing if your cuts are lightly uneven, because it gives an authentic egg-noodle look. )

Step 6: Optional rest for ripple. Separate cut noodles and let them rest for 5–10 minutes to make a gentle rippling when cooked.

Step 7: Boil. Bring a pot of 3-4 quarts of water to a gentle boil with 1 tbsp of salt.
Cook noodles 2–3 minutes only, just until tender.

Step 8: Drain and use. Drain well. Use immediately in casserole or spread out briefly to cool for later use.

How to Make Savory Meat Layer (Venison/Beef)

Ingredients

  • 1 lb venison or ground beef
  • 1/3 cup finely chopped onion
  • 1–2 tsp oil (needed for venison; optional for beef)
  • Salt & black pepper (to taste; more pepper is usually a hit!)

Step-by-Step

1. Heat the pan. Place a large skillet over medium heat. Add 1–2 teaspoons oil if using venison. (Venison is lean and needs fat to stay tender.)

2. Add meat Add the venison or beef to the warmed skillet. Break it up gently with a spoon or spatula.

3. Add onions. Sprinkle onions over the meat early so they soften and release moisture. (This helps keep the meat juicy and full of flavor.)

4. Cook gently. Cook until meat is just browned, stirring occasionally. Try not to overcook — the meat will finish cooking in the oven. (Venison will take 5–7 minutes. Beef will take 6-8 minutes.

5. Season. Add ½–¾ tsp salt and ¼ tsp black pepper near the end of cooking. (Venison usually needs a touch more salt than beef. This recipe is also a hit with a little extra pepper.)

6. Drain (if you used beef): Drain excess fat from beef if there is more than a tablespoon. Venison will not need draining.

7. Remove from heat. Meat should be moist, not dry.

How to Make Dairy-Free “Cheesy” Layer

Ingredients

  • ½ cup lite coconut milk
  • ¼ cup unsweetened oat milk
  • 2–3 Tbsp nutritional yeast (gives cheesy flavor)
  • 1–2 tsp tapioca starch or arrowroot (for thickening)
  • Pinch of salt
  • Optional: 1 tsp lemon juice (adds tanginess like real cheese)

Instructions

Step 1: Combine liquids and starch. In a small saucepan, whisk together coconut milk, oat milk, and starch until smooh.

Step 2: Cook to thicken. Heat over medium, whisking constantly until slightly thickened (~3–5 min). It should feel spoonable but not runny — like thick cream soup.

Step 3: Add flavor. Remove from heat. Stir in nutritional yeast, salt, and optional lemon juice.

How to Make Gluten-Free, Dairy Free Cream of Mushroom Soup

Step 1: Heat 1 tablespoon of olive oil in a large saucepan over medium heat.

Step 2: Add 1/2 yellow diced onion (about 1/4 cup) and a pinch of salt. Saute for 3-5 minutes until soft and translucent.

Step 3: Add 8 oz chopped mushrooms and 1 clove of minced garlic. Cook 5-7 minutes until they release their juices Then, add 1 tsp salt and 1/2 tsp black pepper.

Step 4: In a small bowl, thoroughly whisk 2 tablespoons of arrowroot powder and just 1/2 cup of the vegetable broth.

Step 5: Add another 1/4 cup of the vegetable broth and 1/2 cup lite coconut milk (or oat or rice milk for Top 8 Free) to the liquid mixture. Whisk it until it is a slurry.

Step 6: Stir the slurry into the saucepan with the mushroom mix and continue stirring for 1-2 minutes until the soup has thickened.

Remove from heat. The soup should be thick and creamy, similar to condensed soup.

How to Layer and Bake Your Cozy, Comfort Casserole

1. Preheat oven to 350°F. (175°C)

2. Assemble the casserole. Layer noodles, meat, cream of mushroom sauce, and “cheesy” layer. Repeat. Optional: sprinkle nutritional yeast on top.

3. Cover casserole with foil for the first part of baking. Bake covered for 20–25 minutes at 350°F.

5. Uncover and finish. Remove foil and bake additional 10–15 minutes, until casserole is bubbly and lightly golden on top.

6. Rest before serving to keep it moist and make it easier to slice. Let sit for at least 5-10 minutes before serving.

Enjoy feeding your family a meal that is safe from top allergens and also cozy and comforting with that nostalgic feel. May your family feel nourished by your homemade effort. Thanks for joining us.

Created with joy,

Stephanie Joy