33 + Healthy Dairy Free Paleo Casserole Recipes to Satisfy Your Cravings

Casseroles have long been the go-to comfort food for family gatherings, potlucks, and weeknight dinners.

But if you follow a Paleo diet or need to avoid dairy, traditional casserole recipes can be a challenge.

Fortunately, we’ve got you covered with 33 creative and satisfying dairy-free Paleo casserole recipes that prove you don’t need dairy to enjoy delicious, hearty meals.

Whether you’re craving a savory chicken bake, a veggie-packed casserole, or a protein-rich dish that will keep you full for hours, these recipes are here to deliver.

Each one combines fresh, whole ingredients that align with the Paleo lifestyle while leaving out the dairy.

Get ready to explore some flavorful, satisfying dishes that will become staples in your meal planning rotation.

33 + Healthy Dairy Free Paleo Casserole Recipes to Satisfy Your Cravings

These 33 dairy-free Paleo casseroles are the perfect way to enjoy hearty, satisfying meals without compromising on flavor or nutritional value.

By using whole foods and Paleo-approved ingredients, these recipes will help you stay on track with your health goals while indulging in comforting, filling dishes.

Whether you’re preparing a meal for a busy weeknight or looking to impress guests at your next gathering, these casseroles are sure to be crowd-pleasers.

Embrace the goodness of dairy-free, Paleo-friendly meals that nourish your body and delight your taste buds.

Enjoy cooking, and most importantly—enjoy eating!

Sweet Potato & Chicken Casserole

This hearty casserole combines sweet potatoes, tender chicken, and vegetables for a comforting, filling dish. It’s a perfect meal for a cozy dinner and packs in plenty of nutrients, making it great for those following a paleo or dairy-free diet. The creamy texture is achieved without dairy, using a mix of coconut milk and flavorful spices to bind the ingredients.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 chicken breasts, cooked and shredded
• 1 onion, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup coconut milk (full-fat)
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper. Sauté for about 5 minutes until softened.
3. Add the zucchini and continue to cook for another 3 minutes.
4. Stir in the shredded chicken, sweet potatoes, coconut milk, paprika, turmeric, salt, and pepper. Mix well.
5. Transfer the mixture to a greased 9×13-inch baking dish.
6. Cover with foil and bake for 35-40 minutes, or until the sweet potatoes are tender.
7. Remove the foil and bake for an additional 10 minutes to allow the top to crisp up slightly.
8. 
   This Sweet Potato & Chicken Casserole is a delightful paleo-friendly meal that combines the natural sweetness of sweet potatoes with savory chicken and a rich coconut milk base. It’s filling, flavorful, and versatile, making it a great dish to feed the whole family. You can even make it ahead of time for an easy, reheatable meal. With its vibrant colors and wholesome ingredients, this casserole proves that dairy-free, paleo meals don’t have to be boring or bland.

Zucchini and Ground Turkey Casserole

A simple yet satisfying casserole made with ground turkey and zucchini, this dish is perfect for a paleo dinner that’s light on carbs but heavy on flavor. The ground turkey adds lean protein, while the zucchini provides moisture, all baked together in a savory dish that is completely dairy-free and paleo-friendly.

Ingredients:

• 1 lb ground turkey
• 4 zucchinis, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3 minutes.
3. Add the ground turkey, breaking it up as it cooks. Stir in oregano, red pepper flakes, salt, and pepper. Cook until the turkey is browned, about 7-10 minutes.
4. Add the sliced zucchini and diced tomatoes. Stir to combine and cook for another 5 minutes.
5. Transfer the mixture to a greased 9×13-inch baking dish.
6. Bake for 20-25 minutes, or until the zucchini is tender and the flavors have melded together.
7. Garnish with fresh basil and serve.

This Zucchini and Ground Turkey Casserole is a flavorful and nourishing dish that’s perfect for a weeknight dinner. The combination of lean turkey and tender zucchini creates a satisfying, nutrient-dense meal without any dairy. The fresh tomatoes and herbs add a burst of flavor, making it a crowd-pleaser for those on a paleo or dairy-free diet. It’s easy to make and full of protein, fiber, and healthy fats to keep you feeling full and satisfied.

Cauliflower & Sausage Bake

This Cauliflower & Sausage Bake is a savory, satisfying casserole featuring the rich flavors of roasted cauliflower paired with spicy sausage. It’s a paleo-friendly, dairy-free dish that’s both comforting and delicious, making it a great option for those craving a hearty, yet healthy, meal.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 lb paleo-friendly sausage (such as chicken or turkey sausage), sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh rosemary for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, thyme, paprika, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
3. While the cauliflower roasts, heat a large skillet over medium heat. Add the sausage and cook until browned, about 8-10 minutes.
4. Add the sliced onion and garlic to the sausage and cook for another 3-4 minutes until softened.
5. When the cauliflower is done roasting, combine it with the sausage mixture in a large baking dish.
6. Return the dish to the oven and bake for an additional 10 minutes to allow the flavors to meld together.
7. Garnish with fresh rosemary and serve.

This Cauliflower & Sausage Bake is a flavorful and filling casserole that’s perfect for a dairy-free, paleo diet. The roasted cauliflower provides a satisfying texture, while the savory sausage adds richness and depth of flavor. The combination of herbs and spices gives the dish a warm, aromatic quality, making it a comforting meal for any time of year. With its easy prep and minimal ingredients, it’s a great choice for a weeknight dinner that’s both wholesome and indulgent without the dairy.

Eggplant & Ground Beef Casserole

This savory casserole features layers of tender eggplant and seasoned ground beef, baked together in a comforting, flavorful dish. With its hearty texture and the richness of the beef, this paleo-friendly casserole is a satisfying and nutritious option for those avoiding dairy. Plus, it’s packed with vegetables and lean protein for a well-rounded meal.

Ingredients:

• 2 large eggplants, sliced into rounds
• 1 lb ground beef (grass-fed preferred)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until softened, about 5 minutes.
3. Add the ground beef, cooking until browned. Stir in the tomatoes, tomato paste, oregano, cumin, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld.
4. In a separate skillet, lightly grill the eggplant slices for 2-3 minutes on each side until tender.
5. Layer the eggplant slices and the beef mixture in a greased baking dish, starting with a layer of eggplant, followed by the beef mixture, and repeating the layers.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes to allow the top to brown slightly.
7. Garnish with fresh parsley and serve.

The Eggplant & Ground Beef Casserole is a comforting and flavorful meal that’s both hearty and ealthy. The tender eggplant soaks up all the delicious flavors of the ground beef and spices, while the beef adds protein and depth. This casserole is perfect for a satisfying dinner and can be enjoyed by anyone following a paleo or dairy-free diet. It’s an excellent option for those looking for a low-carb, nutrient-packed dish.

Spaghetti Squash & Turkey Meatball Casserole

This casserole swaps out traditional pasta for spaghetti squash, making it a low-carb, paleo-friendly option that still feels like a classic Italian meal. The turkey meatballs provide lean protein and flavor, while the spaghetti squash acts as the perfect base to soak up the savory tomato sauce. It’s a delicious, hearty dish that’s also completely dairy-free.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey
• 1 egg
• 1/4 cup almond flour
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 2 cups marinara sauce (check for no added sugar)
• 1 tbsp olive oil
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise, removing the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes until the strands are tender.
3. While the squash is roasting, mix the ground turkey, egg, almond flour, garlic powder, onion powder, salt, and pepper in a bowl. Form into meatballs and place on a baking sheet.
4. Bake the meatballs at 400°F (200°C) for 20 minutes, or until browned and cooked through.
5. Once the squash is done, scrape out the spaghetti-like strands and place them in a greased 9×13-inch baking dish.
6. Pour the marinara sauce over the squash and add the turkey meatballs on top.
7. Bake for 10-15 minutes to allow the flavors to meld.
8. Garnish with fresh basil and serve.

spaghetti and meatballs. The spaghetti squash provides a satisfying texture, while the turkey meatballs add lean protein to make the dish more filling. The marinara sauce ties it all together with its rich, savory flavor. It’s an excellent dairy-free, paleo option that’s perfect for anyone looking to reduce carbs while still enjoying a comforting, hearty meal.

Butternut Squash & Bacon Casserole

This rich and flavorful casserole combines the sweetness of roasted butternut squash with crispy bacon for a delicious contrast of flavors. The creamy texture comes from a mix of coconut milk, making it completely dairy-free. This casserole is a great choice for a filling, flavorful side dish or a main course that’s sure to please.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1/2 lb bacon, chopped
• 1 onion, diced
• 1 cup coconut milk (full-fat)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the butternut squash cubes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and golden.
3. While the squash roasts, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon and set aside, reserving some of the rendered fat in the skillet.
4. Add the diced onion to the skillet and sauté until soft, about 5 minutes.
5. In a large mixing bowl, combine the roasted butternut squash, sautéed onions, crispy bacon, and coconut milk. Stir until everything is well-coated.
6. Transfer the mixture to a greased baking dish and bake for 15-20 minutes, or until the top is golden and bubbling.
7. Garnish with fresh thyme and serve.

This Butternut Squash & Bacon Casserole is a perfect blend of sweet and savory, with the rich aste of bacon elevating the natural sweetness of the butternut squash. The coconut milk creates a creamy texture, making it feel indulgent while still being dairy-free and paleo-friendly. It’s a versatile dish that works as a main course or as a side to complement other meals, and the crispy bacon adds a satisfying crunch. A simple yet delicious recipe for anyone looking to enjoy wholesome, hearty comfort food.

Chicken & Broccoli Casserole

A classic comfort food, this Chicken & Broccoli Casserole is completely dairy-free and paleo-friendly, featuring tender chicken breast, crunchy broccoli, and a savory, coconut milk-based sauce. It’s easy to make and great for meal prep, providing plenty of protein and fiber in every bite.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups broccoli florets
• 1 can coconut milk (full-fat)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp almond flour (optional, for thickening)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam or blanch the broccoli florets until tender, about 4-5 minutes.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
4. Add the shredded chicken, coconut milk, thyme, salt, and pepper. If you want a thicker sauce, stir in almond flour. Simmer for 5-10 minutes to let the flavors blend.
5. Transfer the chicken mixture and broccoli into a greased 9×13-inch baking dish, mixing everything together.
6. Bake for 20-25 minutes, or until bubbly and golden on top.
7. Garnish with fresh parsley and serve.

This Chicken & Broccoli Casserole is a fantastic, satisfying meal that’s full of protein and fiber, making it a perfect choice for anyone following a dairy-free or paleo diet. The coconut milk adds richness to the dish, while the chicken provides lean protein and the broccoli offers essential nutrients. It’s a versatile and easy-to-make meal that’s sure to become a family favorite.

Mushroom & Ground Pork Casserole

This flavorful casserole features ground pork paired with earthy mushrooms, creating a rich, savory dish. It’s a fantastic dairy-free and paleo-friendly option for anyone looking for a filling and flavorful dinner. The addition of herbs and spices makes it aromatic, while the mushrooms provide moisture and texture.

Ingredients:

• 1 lb ground pork
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp thyme
• Salt and pepper to taste
• 1 cup coconut milk (full-fat)
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
3. Add the ground pork, breaking it up as it cooks. Stir in the rosemary, thyme, salt, and pepper. Cook until browned.
4. Add the sliced mushrooms and cook for another 5 minutes, until softened.
5. Pour in the coconut milk and simmer for 5 minutes, allowing the sauce to thicken slightly.
6. Transfer the mixture to a greased baking dish and bake for 20 minutes.
7. Serve hot and enjoy!

The Mushroom & Ground Pork Casserole is a rich, comforting meal with a wonderful depth of flavor. The pork and mushrooms pair beautifully together, while the coconut milk adds creaminess without any dairy. This casserole is perfect for anyone looking for a savory, filling dish that’s both paleo and dairy-free. It’s simple, yet flavorful, and can be made ahead of time for easy meal prep.

Cauliflower Rice & Shrimp Casserole

This Cauliflower Rice & Shrimp Casserole combines cauliflower rice with tender shrimp and a savory coconut milk sauce. It’s a light, low-carb, and nutrient-packed dish that still feels rich and comforting. It’s an excellent choice for anyone on a paleo or dairy-free diet, offering a satisfying blend of protein, vegetables, and healthy fats.

Ingredients:

• 1 head of cauliflower, grated or processed into rice-sized pieces
• 1 lb shrimp, peeled and deveined
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup coconut milk (full-fat)
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
3. Add the shrimp to the skillet, cooking until they turn pink, about 3-4 minutes per side.
4. Stir in the grated cauliflower rice, coconut milk, paprika, turmeric, salt, and pepper. Simmer for 5 minutes until everything is well combined.
5. Transfer the mixture to a greased 9×13-inch baking dish and bake for 15-20 minutes, or until the cauliflower rice is tender.
6. The Cauliflower Rice & Shrimp Casserole is a vibrant and flavorful dish that’s light yet satisfying. The coconut milk provides a creamy base, while the shrimp offers a delicate, slightly sweet flavor. The cauliflower rice gives the casserole a hearty texture without the carbs, making it a great choice for anyone following a paleo or dairy-free diet. This dish is also a quick and easy meal that can be prepared in under an hour, perfect for a weeknight dinner.

Spaghetti Squash & Sausage Casserole

This Spaghetti Squash & Sausage Casserole is a hearty, comforting dish featuring spaghetti squash as a grain-free substitute for pasta, combined with savory sausage and aromatic vegetables. It’s a simple and filling meal that’s both paleo-friendly and dairy-free, offering plenty of flavor and nutrients.

Ingredients:

• 1 medium spaghetti squash
• 1 lb paleo-friendly sausage (such as pork or turkey sausage)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup diced tomatoes
• 1 tsp oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, removing the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-35 minutes, until tender.
3. While the squash is roasting, heat olive oil in a large skillet. Add the onion, garlic, and bell pepper, sautéing until softened, about 5 minutes.
4. Add the sausage, breaking it up as it cooks. Stir in the oregano, red pepper flakes, salt, pepper, and diced tomatoes. Simmer for 10 minutes to let the flavors meld.
5. Once the spaghetti squash is done, scrape out the strands with a fork and place them in a large mixing bowl.
6. Combine the spaghetti squash with the sausage mixture and stir well.
7. Transfer to a greased 9×13-inch baking dish and bake for 10 minutes to allow everything to blend together.
8. Serve hot.

This Spaghetti Squash & Sausage Casserole is a great option for a filling, dairy-free, and paleo-friendly meal. The spaghetti squash creates a satisfying texture that mimics pasta, while the savory sausage and vegetables provide depth of flavor. This casserole is perfect for anyone looking for a grain-free comfort food dish that’s also easy to prepare. The combination of spices makes it a flavorful dish that will satisfy even the pickiest eaters.

hicken & Sweet Potato Casserole

This Chicken & Sweet Potato Casserole is a hearty and nutritious dish that combines tender chicken with sweet potatoes and a flavorful spice mix. It’s a dairy-free and paleo-friendly casserole that’s perfect for meal prep or a cozy family dinner. The sweet potatoes add a natural sweetness, while the chicken brings lean protein to the table.

Ingredients:

• 2 large chicken breasts, cooked and shredded
• 2 large sweet potatoes, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp cinnamon
• 1 tsp paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup coconut milk (full-fat)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until softened, about 5 minutes.
3. Add the diced sweet potatoes, cinnamon, paprika, salt, and pepper. Cook until the sweet potatoes are tender, about 10 minutes.
4. Stir in the shredded chicken and coconut milk, mixing until everything is well combined.
5. Transfer the mixture to a greased 9×13-inch baking dish and bake for 20-25 minutes.
6. Garnish with fresh cilantro and serve.

The Chicken & Sweet Potato Casserole is a comforting, nutrient-packed meal that’s perfect for a paleo or dairy-free diet. The natural sweetness of the sweet potatoes pairs perfectly with the savory chicken, while the coconut milk creates a creamy, rich texture. This casserole is great for meal prep and can be made ahead of time for a quick, easy dinner. It’s a simple, flavorful, and satisfying dish that will leave you feeling full and energized.

Pork & Apple Casserole

This Pork & Apple Casserole is a unique and delicious dish that combines the richness of pork with the sweetness of apples. The flavors are balanced with savory herbs and spices, and the casserole is made creamy with coconut milk, making it a great dairy-free and paleo-friendly option. It’s a fantastic choice for a fall-inspired meal.

Ingredients:

• 1 lb pork tenderloin, sliced into thin strips
• 2 apples, peeled and thinly sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup coconut milk (full-fat)
• 1 tsp dried rosemary
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
3. Add the sliced pork and cook until browned on all sides, about 8-10 minutes.
4. Stir in the sliced apples, coconut milk, rosemary, cinnamon, salt, and pepper. Simmer for 5-7 minutes until everything is well combined and the apples start to soften.
5. Transfer the mixture to a greased 9×13-inch baking dish and bake for 20-25 minutes.
6. Serve hot.

This Pork & Apple Casserole is a delightful dish that combines savory pork with the natural sweetness of apples, making it a perfect fall-inspired meal. The coconut milk creates a creamy sauce, while the rosemary and cinnamon add a touch of warmth and depth of flavor. It’s a simple yet impressive casserole that’s dairy-free and paleo-friendly, perfect for those looking for something different and delicious.

Turkey & Spinach Casserole

This Turkey & Spinach Casserole is a light, protein-packed dish that’s both savory and satisfying. Lean ground turkey is paired with nutrient-dense spinach and a coconut milk sauce, making this casserole a great choice for a healthy, paleo-friendly, and dairy-free meal. It’s simple to prepare and full of flavor.

Ingredients:

• 1 lb ground turkey
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup coconut milk (full-fat)
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
3. Add the ground turkey and cook until browned, about 8-10 minutes.
4. Stir in the chopped spinach, coconut milk, oregano, salt, and pepper. Cook until the spinach is wilted and everything is well combined.
5. Transfer the mixture to a greased 9×13-inch baking dish and bake for 20 minutes.
6. Serve hot.

This Turkey & Spinach Casserole is a light, healthy dish that’s perfect for a quick and easy dinner. The ground turkey provides lean protein, while the spinach adds fiber and essential nutrients. The coconut milk creates a creamy sauce, making the casserole indulgent without any dairy. It’s an excellent paleo-friendly meal that’s both nutritious and satisfying.

Broccoli & Ground Lamb Casserole

This Broccoli & Ground Lamb Casserole combines the savory richness of ground lamb with the freshness of broccoli, creating a nutrient-packed and satisfying meal. The dish is perfectly seasoned with herbs and spices, and coconut milk helps to create a creamy, dairy-free sauce. This casserole is a unique and flavorful option for those on a paleo diet.

Ingredients:

• 1 lb ground lamb
• 4 cups broccoli florets, steamed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup coconut milk (full-fat)
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Add the ground lamb and cook until browned, breaking it up as it cooks.
4. Stir in the thyme, cumin, salt, and pepper. Pour in the coconut milk and simmer for 5-7 minutes.
5. Steam the broccoli until tender and then add it to the skillet, mixing everything together.
6. Transfer the mixture to a greased 9×13-inch baking dish and bake for 15-20 minutes.
7. Serve hot.

This Broccoli & Ground Lamb Casserole is a rich and flavorful dish that brings together savory lamb with tender broccoli in a creamy, coconut milk-based sauce. The unique combination of spices adds warmth and depth to the casserole, making it a delicious paleo-friendly meal. It’s an excellent way to enjoy ground lamb, a flavorful and

Zucchini & Ground Beef Casserole

This Zucchini & Ground Beef Casserole is a healthy, comforting dish that combines lean ground beef with tender zucchini. The beef is seasoned with savory herbs and spices, and the zucchini provides a light, fresh contrast to the richness of the meat. It’s a simple and flavorful casserole that’s perfect for anyone following a paleo or dairy-free diet.

Ingredients:

• 1 lb ground beef (grass-fed)
• 3 medium zucchinis, sliced into rounds
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (no added sugar)
• 1 tbsp olive oil
• 1 tsp oregano
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until softened, about 5 minutes.
3. Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Stir in the oregano, cumin, salt, and pepper.
4. Add the diced tomatoes and let simmer for 10 minutes to allow the flavors to meld.
5. While the beef simmers, layer the zucchini slices in a greased 9×13-inch baking dish.
6. Pour the beef mixture over the zucchini slices and spread it evenly.
7. Bake for 25-30 minutes, until the zucchini is tender and the casserole is bubbling.
8. Garnish with fresh parsley and serve.

The Zucchini & Ground Beef Casserole is a simple and satisfying dish that’s perfect for a paleo or dairy-free meal. The ground beef provides protein and depth of flavor, while the zucchini lightens the dish and adds moisture. This casserole is a great option for a low-carb, high-protein meal that can be made ahead of time, making it perfect for busy nights when you need a quick and nourishing dinner.

Sweet Potato & Kale Casserole

This Sweet Potato & Kale Casserole is a delicious, nutrient-packed dish that combines the sweetness of roasted sweet potatoes with the earthiness of kale. The addition of coconut milk creates a creamy, rich base, while garlic and rosemary elevate the flavor. It’s a great dairy-free, paleo-friendly option for a filling side or vegetarian main.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 4 cups kale, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup coconut milk (full-fat)
• 1 tbsp olive oil
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, until tender.
3. While the sweet potatoes roast, heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until softened, about 5 minutes.
4. Stir in the chopped kale, cooking until wilted, about 5 minutes. Season with salt, pepper, and rosemary.
5. Once the sweet potatoes are done, mix them with the kale mixture and coconut milk.
6. Transfer everything to a greased 9×13-inch baking dish and bake for another 15 minutes, until bubbly.
7. Garnish with fresh thyme and serve.

The Sweet Potato & Kale Casserole is a hearty, nourishing dish that’s perfect for any paleo or dairy-free diet. The combination of roasted sweet potatoes and sautéed kale offers a balance of sweetness and earthiness, while the coconut milk creates a creamy consistency. This casserole is not only delicious but also full of essential nutrients, making it a fantastic choice for anyone looking to enjoy a wholesome, satisfying meal.

Salmon & Asparagus Casserole

This Salmon & Asparagus Casserole is a light yet filling dish, combining the richness of salmon with the freshness of asparagus. The coconut milk adds a creamy, dairy-free texture, while the herbs and spices enhance the natural flavors of the fish. This casserole is a great option for a protein-packed meal that’s perfect for any paleo or dairy-free diet.

Ingredients:

• 2 salmon fillets, skinless and boneless
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup coconut milk (full-fat)
• 1 tbsp olive oil
• 1 tsp dried dill
• Salt and pepper to taste
• Fresh lemon for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
3. Add the asparagus to the skillet and cook until tender, about 5-7 minutes.
4. Cut the salmon fillets into bite-sized chunks and add them to the skillet. Cook for 2-3 minutes until the salmon is partially cooked through.
5. Stir in the coconut milk, dill, salt, and pepper. Simmer for 5 minutes until everything is well combined.
6. Transfer the mixture to a greased 9×13-inch baking dish and bake for 10-15 minutes, until the salmon is fully cooked.
7. Garnish with fresh lemon slices and serve.

The Salmon & Asparagus Casserole is a light yet satisfying meal that’s perfect for a paleo or dairy-free diet. The creamy coconut milk base complements the delicate flavors of the salmon, while the asparagus adds freshness and crunch. This casserole is an excellent source of healthy fats and protein, making it a great option for a quick, nutritious dinner.

Beef & Sweet Potato Shepherd’s Pie

This Beef & Sweet Potato Shepherd’s Pie is a twist on the traditional dish, using sweet potatoes instead of mashed potatoes for a lighter, nutrient-packed base. The ground beef is cooked with vegetables in a savory tomato sauce, creating a delicious and comforting filling. It’s a perfect paleo and dairy-free meal that’s hearty and flavorful.

Ingredients:

• 1 lb ground beef (grass-fed)
• 2 large sweet potatoes, peeled and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 cup peas (optional)
• 1 can diced tomatoes (no added sugar)
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil the sweet potato cubes in a large pot for 10-15 minutes, or until tender. Drain and mash with salt, pepper, and a bit of olive oil. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion, garlic, and carrot, cooking until softened, about 5 minutes.
4. Add the ground beef and cook until browned, breaking it up as it cooks.
5. Stir in the diced tomatoes, peas (if using), thyme, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld.
6. Transfer the beef mixture to a greased 9×13-inch baking dish. Spread the mashed sweet potatoes on top, smoothing them out to cover the filling.
7. Bake for 20 minutes, until the top is golden and the casserole is bubbling.
8. Garnish with fresh parsley and serve.

This Beef & Sweet Potato Shepherd’s Pie is a delicious, hearty meal that’s both paleo and dairy-free. The mashed sweet potatoes create a creamy, slightly sweet topping that pairs perfectly with the savory ground beef filling. This casserole is a great option for a satisfying dinner that’s full of nutrients, and it’s perfect for meal prepping. It’s a great twist on a classic comfort food that will please everyone at the table.

Roasted Veggie & Chicken Casserole

This Roasted Veggie & Chicken Casserole combines tender chicken with a variety of roasted vegetables for a simple yet flavorful meal. The vegetables are seasoned with garlic and herbs and roasted until crispy, while the chicken adds protein to the dish. It’s an easy, healthy option for anyone on a paleo or dairy-free diet.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the broccoli, cauliflower, bell pepper, zucchini, and onion with olive oil, garlic, paprika, oregano, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until crispy and tender.
3. Once the vegetables are done, combine them with the shredded chicken in a large mixing bowl.
4. Transfer everything to a greased 9×13-inch baking dish and bake for an additional 10-15 minutes.
5. Serve hotThe Roasted Veggie & Chicken Casserole is a simple, nutritious, and satisfying dish that’s perfect for anyone on a paleo or dairy-free diet. The roasted vegetables provide a variety of textures and flavors, while the chicken adds lean protein. This casserole is easy to make, customizable, and full of nutrients, making it an excellent choice for a quick and healthy dinner.

Chicken & Mushroom Casserole

This Chicken & Mushroom Casserole is a rich and savory dish that combines tender chicken with earthy mushrooms in a creamy coconut milk sauce. It’s a flavorful, dairy-free, and paleo-friendly meal that’s perfect for a comforting weeknight dinner. The mushrooms add a depth of flavor, while the chicken provides lean protein.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 2 cups mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup coconut milk (full-fat)
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until softened, about 5 minutes.
3. Add the sliced mushrooms and cook until tender, about 7-10 minutes.
4. Stir in the shredded chicken, coconut milk, thyme, salt, and pepper. Simmer for 5-7 minutes to allow the flavors to meld.
5. Transfer the mixture to a greased 9×13-inch baking dish and bake for 15-20 minutes, until bubbly.
6. Garnish with fresh parsley and serve.

The Chicken & Mushroom Casserole is a rich and comforting dish that’s perfect for a paleo or dairy-free diet. The mushrooms add umami, while the coconut milk creates a creamy texture that complements the tender chicken. This casserole is easy to prepare and full of flavor, making it a great option for a quick, satisfying dinner.

Note: More recipes are coming soon