23 Delicious Dairy-Free Rice Casserole Recipes for Every Taste

Casseroles have long been a staple of comforting, easy-to-make meals. They are hearty, versatile, and perfect for feeding a crowd or meal prepping for the week. But what if you’re avoiding dairy?

Many traditional casseroles rely on cheese, cream, or butter to create their creamy texture.

The good news is, dairy-free casseroles can be just as rich, flavorful, and satisfying.

Rice casseroles, in particular, are excellent candidates for dairy-free adaptations.

Rice provides a neutral base that absorbs flavors beautifully, while vegetables, proteins, and plant-based sauces add depth and richness.

From creamy coconut and cashew-based casseroles to spicy curry or Mediterranean-inspired dishes, there’s a dairy-free rice casserole to suit every palate.

In this article, we’ve curated 23 dairy-free rice casserole recipes that cover a variety of cuisines and flavor profiles.

Whether you’re a fan of Thai-inspired coconut curry casseroles, Mediterranean herb-packed bakes, or hearty chicken and vegetable combinations, these recipes make dairy-free cooking delicious and accessible.

23 Delicious Dairy-Free Rice Casserole Recipes for Every Taste

Dairy-free casseroles prove that comfort food doesn’t have to rely on cheese or cream.

By using plant-based milks, coconut cream, cashew blends, or bold spices, you can achieve creamy, flavorful, and satisfying rice casseroles that the whole family will love.

The 23 recipes provided are perfect for weeknight dinners, meal prep, or special gatherings.

Explore these dairy-free rice casserole ideas and discover that eliminating dairy doesn’t mean sacrificing taste or indulgence.

With these recipes, you can enjoy nutritious, hearty meals while keeping them completely dairy-free.

Dive in, experiment with your favorite flavors, and make your casseroles a weekly comfort food staple!

Here are three detailed, dairy-free rice casserole recipes for you:

Creamy Coconut Vegetable Rice Casserole

This dairy-free casserole features tender rice baked with a medley of fresh vegetables in a rich coconut milk base.

The subtle sweetness of the coconut pairs beautifully with savory herbs, making this a comforting, vegan-friendly meal perfect for lunch or dinner.

Ingredients:

• 1 ½ cups long-grain rice
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup diced carrots
• 1 red bell pepper, diced
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish lightly with olive oil.
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent, about 3–4 minutes.
3. Stir in the rice and cook for 1–2 minutes, allowing it to toast slightly.
4. Add broccoli, carrots, and bell pepper, and toss gently to combine.
5. Pour in coconut milk and vegetable broth. Stir in thyme, paprika, salt, and pepper. Bring to a gentle simmer.
6. Transfer the mixture to the prepared casserole dish. Cover with foil and bake for 35–40 minutes, until the rice is tender and the liquid is absorbed.
7. Remove from the oven and let it sit for 5 minutes. Garnish with fresh parsley before serving.

This casserole is creamy, flavorful, and completely dairy-free.

The coconut milk adds richness without overwhelming the fresh vegetable flavors, making it a satisfying option for family dinners.

Spicy Chickpea and Tomato Rice Casserole

A protein-packed, dairy-free rice casserole featuring chickpeas, tomatoes, and aromatic spices.

This dish is hearty, flavorful, and perfect for a plant-based meal that keeps you full and satisfied.

Ingredients:

• 1 ½ cups basmati rice
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional)
• 1 ½ cups vegetable broth
• Salt and black pepper, to taste
• 2 tablespoons chopped cilantro

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a medium casserole dish.
2. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until softened.
3. Stir in rice and toast lightly for 1–2 minutes.
4. Add chickpeas, diced tomatoes, cumin, smoked paprika, cayenne, salt, and pepper. Mix well.
5. Pour in vegetable broth, stir to combine, and transfer to the casserole dish. Cover with foil.
6. Bake for 35–40 minutes or until the rice is fully cooked and liquid absorbed.
7. Garnish with fresh cilantro before serving.

This spicy chickpea and tomato rice casserole is a nutritious, filling, and dairy-free meal that packs bold flavors.

Perfect for meal prep or a cozy weeknight dinner.

Mushroom and Spinach Dairy-Free Rice Casserole

Earthy mushrooms, fresh spinach, and tender rice come together in this creamy dairy-free casserole.

Cashew cream provides richness without dairy, making it a wholesome and comforting dish.

Ingredients:

• 1 ½ cups jasmine rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups sliced mushrooms
• 2 cups fresh spinach
• 1 cup unsweetened cashew cream
• 1 cup vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly oil a casserole dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
3. Add mushrooms and cook until they release moisture and become golden, about 5–6 minutes.
4. Stir in rice and mix well. Add spinach and cook until wilted.
5. Pour in cashew cream and vegetable broth. Add oregano, salt, and pepper. Mix until everything is well combined.
6. Transfer to the casserole dish, cover with foil, and bake for 35–40 minutes, until rice is tender and creamy.
7. Sprinkle nutritional yeast on top, if using, before serving.

This mushroom and spinach casserole is rich, comforting, and completely dairy-free.

The cashew cream creates a luxurious texture while the mushrooms and spinach provide depth and nutrition.

Lemon Herb Chicken and Rice Casserole

A bright and savory dairy-free casserole combining tender chicken, fluffy rice, and fresh herbs, all enhanced with a hint of lemon.

This dish is simple to make yet packed with flavor, perfect for family dinners.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 ½ cups long-grain rice
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 ½ cups vegetable or chicken broth
• ½ cup unsweetened almond milk
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• Juice of ½ lemon
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
3. Stir in the rice and cook for 1–2 minutes.
4. Add shredded chicken, broth, almond milk, thyme, oregano, lemon zest, lemon juice, salt, and pepper. Mix well.
5. Transfer the mixture to the casserole dish. Cover with foil and bake for 30–35 minutes, until rice is tender.
6. Garnish with fresh parsley before serving.

This lemon herb chicken rice casserole is bright, flavorful, and entirely dairy-free.

It’s a wholesome and easy dish that feels special enough for guests but simple enough for a weeknight.

Sweet Potato and Black Bean Rice Casserole

A hearty, dairy-free casserole featuring roasted sweet potatoes, protein-rich black beans, and fluffy rice, all seasoned with smoky spices.

A warm, colorful, and nutritious meal.

Ingredients:

• 1 ½ cups brown rice
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 ½ cups vegetable broth
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F (190°C). Grease a casserole dish lightly.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
3. Add diced sweet potato and cook for 3–4 minutes.
4. Stir in rice, black beans, corn, smoked paprika, cumin, salt, and pepper. Mix well.
5. Add vegetable broth and transfer to the casserole dish. Cover with foil.
6. Bake for 40–45 minutes, until rice and sweet potatoes are tender.
7. Sprinkle fresh cilantro before serving.

This sweet potato and black bean rice casserole is filling, colorful, and dairy-free.

The sweet potato adds natural sweetness, while spices and beans give it hearty, satisfying flavor.

Thai-Inspired Coconut Curry Rice Casserole

A vibrant, dairy-free casserole inspired by Thai flavors. Rice is baked with coconut milk, curry spices, and vegetables for a fragrant, comforting dish.

Ingredients:

• 1 ½ cups jasmine rice
• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup bell peppers, chopped
• 1 cup zucchini, diced
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon red curry paste
• 1 teaspoon turmeric
• ½ teaspoon ground ginger
• Salt, to taste
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
2. In a skillet, heat coconut oil over medium heat. Sauté onion and garlic until fragrant.
3. Stir in bell peppers and zucchini and cook for 2–3 minutes.
4. Add rice, coconut milk, vegetable broth, red curry paste, turmeric, ginger, and salt. Mix well.
5. Transfer to casserole dish, cover with foil, and bake for 35–40 minutes, until rice is cooked and liquid absorbed.
6. Garnish with fresh cilantro before serving.

This Thai-inspired coconut curry rice casserole is aromatic, flavorful, and fully dairy-free.

It’s a perfect weeknight dish that transports you to a tropical culinary escape.

Mediterranean Chickpea and Rice Casserole

This dairy-free casserole is inspired by Mediterranean flavors, featuring chickpeas, olives, sun-dried tomatoes, and fragrant herbs.

It’s hearty, protein-packed, and perfect for a plant-based meal.

Ingredients:

• 1 ½ cups long-grain rice
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chickpeas, cooked or canned, drained
• ½ cup Kalamata olives, sliced
• ½ cup sun-dried tomatoes, chopped
• 1 ½ cups vegetable broth
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a casserole dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant and translucent.
3. Stir in rice, chickpeas, olives, and sun-dried tomatoes. Mix until well combined.
4. Pour in vegetable broth and season with oregano, smoked paprika, salt, and pepper. Stir thoroughly.
5. Transfer mixture to the casserole dish. Cover with foil and bake for 35–40 minutes, or until rice is tender and liquid absorbed.
6. Garnish with fresh parsley before serving.

This Mediterranean chickpea and rice casserole is flavorful, wholesome, and completely dairy-free. It’s an easy, nutrient-dense option for lunch or dinner.

Curried Lentil and Rice Casserole

A warm, spiced, and dairy-free casserole with lentils, rice, and vegetables in a gentle curry sauce.

This dish is high in protein and fiber, perfect for a comforting plant-based meal.

Ingredients:

• 1 ½ cups basmati rice
• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup red lentils, rinsed
• 1 cup diced carrots
• 1 cup diced zucchini
• 1 can (14 oz) coconut milk
• 1 ½ cups vegetable broth
• 1 tablespoon curry powder
• ½ teaspoon turmeric
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F (190°C). Lightly oil a casserole dish.
2. In a skillet, heat coconut oil over medium heat. Sauté onion and garlic until fragrant.
3. Add rice, lentils, carrots, and zucchini, and stir well.
4. Pour in coconut milk and vegetable broth. Add curry powder, turmeric, salt, and pepper. Mix thoroughly.
5. Transfer the mixture to the casserole dish, cover with foil, and bake for 35–40 minutes, until rice and lentils are tender.
6. Garnish with fresh cilantro before serving.

This curried lentil and rice casserole is aromatic, filling, and dairy-free.

The curry spices blend beautifully with coconut milk for a comforting, flavorful meal.

Sausage and Bell Pepper Rice Casserole (Dairy-Free)

A hearty and savory casserole with sausage, bell peppers, and rice, baked to perfection without any dairy.

This dish is a satisfying option for busy weeknights or meal prep.

Ingredients:

• 1 ½ cups long-grain rice
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 lb (450g) chicken or turkey sausage, sliced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 ½ cups vegetable or chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened.
3. Add sausage slices and cook until lightly browned.
4. Stir in rice and bell peppers, mixing well. Season with smoked paprika, oregano, salt, and pepper.
5. Pour in broth and transfer mixture to the casserole dish. Cover with foil.
6. Bake for 35–40 minutes, until rice is cooked and liquid absorbed.
7. Garnish with chopped parsley before serving.

This sausage and bell pepper rice casserole is savory, flavorful, and completely dairy-free.

It’s an easy one-pan meal that delivers satisfying comfort with minimal effort.

Mexican-Style Black Bean and Rice Casserole

This vibrant, dairy-free casserole is packed with black beans, corn, and bell peppers, seasoned with Mexican spices.

It’s a colorful, protein-rich, and satisfying dish perfect for lunch or dinner.

Ingredients:

• 1 ½ cups long-grain rice
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 ½ cups vegetable broth
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
3. Stir in rice, bell pepper, corn, black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Mix well.
4. Pour in vegetable broth and transfer mixture to the casserole dish. Cover with foil.
5. Bake for 35–40 minutes, until rice is tender and liquid absorbed.
6. Garnish with fresh cilantro before serving.

This Mexican-style black bean and rice casserole is flavorful, hearty, and completely dairy-free.

It’s perfect as a main dish or a side for tacos and other Mexican-inspired meals.

Italian-Inspired Tomato and Spinach Rice Casserole

A dairy-free Italian-style casserole featuring rice baked with tomatoes, spinach, garlic, and aromatic herbs.

It’s simple, comforting, and full of Mediterranean flavors.

Ingredients:

• 1 ½ cups arborio or long-grain rice
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups fresh spinach
• 1 can (14 oz) diced tomatoes
• 1 ½ cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons chopped fresh basil or parsley

Instructions:

1. Preheat oven to 375°F (190°C) and grease a casserole dish.
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
3. Stir in rice, spinach, and diced tomatoes. Mix well.
4. Add vegetable broth, basil, oregano, salt, and pepper. Stir to combine.
5. Transfer to casserole dish, cover with foil, and bake for 35–40 minutes until rice is tender and liquid absorbed.
6. Garnish with fresh basil or parsley before serving.

This Italian-inspired casserole is fresh, flavorful, and completely dairy-free. It’s an easy way to enjoy classic Italian flavors in a wholesome, baked dish.

Thai Peanut and Vegetable Rice Casserole

A creamy, dairy-free Thai-inspired casserole with rice, vegetables, and a subtle peanut butter sauce.

It’s aromatic, savory, and perfect for a unique plant-based meal.

Ingredients:

• 1 ½ cups jasmine rice
• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup bell peppers, diced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 tablespoons natural peanut butter
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 teaspoon ginger powder
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
2. Heat coconut oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
3. Add bell peppers, broccoli, and snap peas. Cook for 2–3 minutes until slightly tender.
4. In a bowl, mix coconut milk, peanut butter, soy sauce, ginger, salt, and pepper. Pour over rice and vegetables.
5. Transfer mixture to casserole dish, cover with foil, and bake for 35–40 minutes, until rice is cooked and creamy.
6. Garnish with fresh cilantro before serving.

This Thai peanut and vegetable rice casserole is rich, flavorful, and entirely dairy-free.

The peanut sauce gives a creamy texture and unique taste that makes it a memorable meal.

Lemon Garlic Shrimp and Rice Casserole

A light and zesty dairy-free casserole featuring shrimp, rice, and a flavorful lemon-garlic sauce. Perfect for a weeknight dinner that’s quick yet elegant.

Ingredients:

• 1 ½ cups long-grain rice
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 lb (450g) shrimp, peeled and deveined
• 1 ½ cups vegetable or chicken broth
• Zest and juice of 1 lemon
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
3. Stir in rice, then pour in broth, lemon zest, juice, thyme, salt, and pepper. Mix well.
4. Fold in shrimp and transfer mixture to the casserole dish. Cover with foil.
5. Bake for 25–30 minutes until rice is cooked and shrimp are pink and cooked through.
6. Garnish with fresh parsley before serving.

This lemon garlic shrimp rice casserole is light, aromatic, and completely dairy-free.

The lemon and garlic elevate the shrimp, creating a refreshing and satisfying dish.

Coconut Curry Salmon Rice Casserole

A rich, flavorful, and dairy-free casserole featuring salmon baked with rice in a coconut curry sauce.

This dish is healthy, satisfying, and packed with omega-3s.

Ingredients:

• 1 ½ cups jasmine rice
• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb (450g) salmon fillet, cut into chunks
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon red curry paste
• 1 teaspoon turmeric
• Salt and pepper, to taste
• 2 tablespoons chopped cilantro

Instructions:

1. Preheat oven to 375°F (190°C) and grease a casserole dish.
2. Heat coconut oil in a skillet over medium heat. Sauté onion and garlic until translucent.
3. Stir in rice, coconut milk, vegetable broth, red curry paste, turmeric, salt, and pepper. Mix thoroughly.
4. Gently fold in salmon chunks and transfer to the casserole dish. Cover with foil.
5. Bake for 30–35 minutes, until rice is tender and salmon is cooked through.
6. Garnish with fresh cilantro before serving.

This coconut curry salmon casserole is aromatic, creamy, and completely dairy-free.

The curry and coconut milk perfectly complement the richness of the salmon.

Mediterranean Tuna and Rice Casserole

A wholesome, dairy-free casserole featuring tuna, rice, olives, tomatoes, and Mediterranean herbs.

This dish is simple to make, protein-packed, and flavorful.

Ingredients:

• 1 ½ cups long-grain rice
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (5 oz) tuna in water, drained
• ½ cup Kalamata olives, sliced
• 1 cup cherry tomatoes, halved
• 1 ½ cups vegetable broth
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
3. Stir in rice, tuna, olives, cherry tomatoes, oregano, paprika, salt, and pepper. Mix well.
4. Pour in vegetable broth and transfer mixture to the casserole dish. Cover with foil.
5. Bake for 35–40 minutes, until rice is tender and liquid absorbed.
6. Garnish with fresh parsley before serving.

This Mediterranean tuna rice casserole is savory, nutritious, and completely dairy-free.

The combination of tuna, olives, and tomatoes gives it a bright, satisfying flavor perfect for lunch or dinner.

Thai Basil Chicken Rice Casserole

A fragrant, dairy-free casserole featuring tender chicken, jasmine rice, and a savory Thai basil sauce.

This dish is aromatic, lightly spiced, and perfect for a weeknight dinner.

Ingredients:

• 1 ½ cups jasmine rice
• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb (450g) chicken breast, diced
• 1 red bell pepper, diced
• 1 cup snap peas
• 1 ½ cups vegetable broth
• 2 tablespoons soy sauce or tamari
• 1 teaspoon ginger powder
• ½ teaspoon chili flakes (optional)
• ½ cup fresh Thai basil leaves, chopped

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
2. Heat coconut oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
3. Add diced chicken and cook until lightly browned. Stir in bell pepper and snap peas.
4. Stir in rice, vegetable broth, soy sauce, ginger, and chili flakes. Mix well.
5. Transfer mixture to the casserole dish, cover with foil, and bake for 35–40 minutes, until rice is cooked and chicken is fully cooked.
6. Garnish with fresh Thai basil before serving.

This Thai basil chicken rice casserole is aromatic, flavorful, and completely dairy-free.

The fresh basil and ginger add a vibrant, savory kick to every bite.

Mediterranean Lentil and Rice Casserole

A hearty, plant-based, dairy-free casserole combining rice, lentils, tomatoes, and Mediterranean herbs. Perfect for a nutritious and filling dinner.

Ingredients:

• 1 ½ cups long-grain rice
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked green or brown lentils
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, sliced
• 1 ½ cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
3. Stir in rice, lentils, cherry tomatoes, olives, oregano, thyme, salt, and pepper. Mix well.
4. Pour in vegetable broth and transfer mixture to the casserole dish. Cover with foil.
5. Bake for 35–40 minutes, until rice is tender and liquid absorbed.
6. Garnish with fresh parsley before serving.

This Mediterranean lentil rice casserole is wholesome, savory, and completely dairy-free.

It’s packed with protein, fiber, and flavor, making it a satisfying plant-based meal.

Spicy Coconut Tofu and Rice Casserole

A bold, dairy-free casserole with tofu, rice, and vegetables simmered in a spicy coconut sauce. It’s creamy, protein-rich, and bursting with flavor.

Ingredients:

• 1 ½ cups jasmine rice
• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 block (14 oz) firm tofu, cubed
• 1 cup broccoli florets
• 1 cup bell peppers, diced
• 1 can (14 oz) coconut milk
• 1 tablespoon red curry paste
• 1 teaspoon turmeric
• Salt and pepper, to taste
• 2 tablespoons chopped cilantro

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
2. Heat coconut oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
3. Add tofu cubes and cook until lightly browned on all sides. Stir in broccoli and bell peppers.
4. Stir in rice, coconut milk, red curry paste, turmeric, salt, and pepper. Mix thoroughly.
5. Transfer mixture to the casserole dish, cover with foil, and bake for 35–40 minutes until rice is cooked and creamy.
6. Garnish with fresh cilantro before serving.

This spicy coconut tofu and rice casserole is creamy, flavorful, and completely dairy-free.

The combination of coconut milk, curry paste, and tofu creates a rich and satisfying plant-based meal.

Moroccan-Spiced Vegetable Rice Casserole

A fragrant, dairy-free casserole featuring rice, seasonal vegetables, and warm Moroccan spices.

This dish is colorful, aromatic, and packed with flavor.

Ingredients:

• 1 ½ cups basmati rice
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup zucchini, diced
• ½ cup raisins
• 1 ½ cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
3. Add carrots and zucchini and cook for 3–4 minutes. Stir in rice, raisins, cumin, cinnamon, paprika, salt, and pepper.
4. Pour in vegetable broth, stir thoroughly, and transfer to the casserole dish. Cover with foil.
5. Bake for 35–40 minutes, until rice is tender and liquid absorbed.
6. Garnish with fresh cilantro before serving.

This Moroccan-spiced vegetable rice casserole is aromatic, colorful, and fully dairy-free.

The warm spices and sweet raisins create a unique and satisfying dish.

Greek-Style Lemon Rice and Artichoke Casserole

A Mediterranean-inspired, dairy-free casserole combining rice, artichoke hearts, olives, and a bright lemon flavor.

Light, refreshing, and perfect for lunch or dinner.

Ingredients:

• 1 ½ cups long-grain rice
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup canned artichoke hearts, chopped
• ½ cup Kalamata olives, sliced
• 1 ½ cups vegetable broth
• Zest and juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent.
3. Stir in rice, artichoke hearts, olives, lemon zest, oregano, salt, and pepper. Mix well.
4. Pour in vegetable broth, stir, and transfer mixture to the casserole dish. Cover with foil.
5. Bake for 35–40 minutes, until rice is tender and liquid absorbed.
6. Garnish with fresh parsley before serving.

This Greek-style lemon rice and artichoke casserole is bright, flavorful, and dairy-free.

It’s a light yet satisfying Mediterranean-inspired dish.

Cajun Chicken and Rice Casserole

A spicy, savory dairy-free casserole featuring chicken, rice, bell peppers, and bold Cajun seasoning. Perfect for a hearty, flavorful dinner.

Ingredients:

• 1 ½ cups long-grain rice
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb (450g) chicken breast, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 ½ cups chicken or vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon Cajun seasoning
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
3. Add chicken and cook until lightly browned. Stir in bell peppers, rice, smoked paprika, Cajun seasoning, thyme, salt, and pepper.
4. Pour in broth, mix thoroughly, and transfer to the casserole dish. Cover with foil.
5. Bake for 35–40 minutes, until rice is tender and chicken is fully cooked.
6. Garnish with fresh parsley before serving.

This Cajun chicken and rice casserole is spicy, flavorful, and completely dairy-free.

The bold seasoning gives it a southern flair that’s hearty and satisfying.

Pumpkin and Sage Rice Casserole

A cozy, dairy-free casserole combining rice, pumpkin, and aromatic sage. Perfect for fall or any time you crave a comforting, slightly sweet, and savory dish.

Ingredients:

• 1 ½ cups long-grain rice
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1 ½ cups vegetable broth
• 1 teaspoon dried sage
• ½ teaspoon ground nutmeg
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent.
3. Stir in rice, pumpkin puree, sage, nutmeg, salt, and pepper. Mix thoroughly.
4. Pour in vegetable broth and transfer mixture to the casserole dish. Cover with foil.
5. Bake for 35–40 minutes, until rice is tender and liquid absorbed.
6. Garnish with fresh parsley before serving.

This pumpkin and sage rice casserole is creamy, flavorful, and fully dairy-free.

The combination of pumpkin and sage makes it comforting, aromatic, and perfect for a cozy meal.

Thai Peanut Chicken Rice Casserole

A creamy, dairy-free casserole with chicken, rice, and vegetables in a Thai-inspired peanut sauce. It’s rich, flavorful, and protein-packed.

Ingredients:

• 1 ½ cups jasmine rice
• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb (450g) chicken breast, diced
• 1 cup broccoli florets
• 1 cup bell peppers, diced
• ¼ cup natural peanut butter
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce or tamari
• 1 teaspoon ginger powder
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
2. Heat coconut oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
3. Add chicken and cook until lightly browned. Stir in broccoli and bell peppers.
4. In a bowl, whisk together coconut milk, peanut butter, soy sauce, ginger, salt, and pepper. Pour over rice and vegetables.
5. Transfer mixture to casserole dish, cover with foil, and bake for 35–40 minutes until rice is tender and chicken is cooked through.
6. Garnish with fresh cilantro before serving.

This Thai peanut chicken rice casserole is creamy, flavorful, and completely dairy-free.

The peanut-coconut sauce gives it a rich, satisfying taste while keeping it entirely plant-friendly.