This is a fabulous gluten-free casserole dish to serve on a cool Fall day. It is also a great way to use up leftover Japanese curry. I don't know if I would call it a recipe as such. You just throw together some leftovers in a casserole dish cover with a white sauce and some cheese, heat and enjoy! My kinda meal. ^_^

Curry Doria is a typical Japanese family-style meal. It can be made in one large casserole or individual small casserole dishes. Doria means rice gratin. From my research it looks like a Swiss chef Saly Weil created the doria (baked rice gratin with a creamy sauce) recipe in Japan when he worked at the Yokohama Hotel New Grand in the 1930's. He made a seafood gratin that became very popular.

Above is the bechamel (white sauce) that goes on top of the rice and curry mixture. When you add grated cheese to a bechamel sauce the name changes to a mornay sauce. This is an optional step. You can just sprinkle grated cheese on top of the casserole if you are in a rush or do not like a white cheese sauce. If using then make the sauce first. I have provided one of the recipes I use below.

Mix the rice and butter and curry in a bowl. If your vegetables and meat are large then you can cut them smaller now with a knive or kitchen scissors. I like my meat and vegetables small.

Now spread the curry and rice mixture in a greased casserole dish.

Spread the cheese bechamel sauce on top of the curry and rice.

Sprinkle with grated cheese. You can put as much or as little as you like. I used a combination of cheddar and mozzarella. You can add the dried parsley flakes now or after cooking.

Here is a look at the side of the casserole to show the different levels.

This day we were hungry and so didn't wait very long for the casserole to cool after baking, so it is a little soft and doesn't keep its shape as well, but tasted just as yummy. I usually serve mine with a simple side salad and pickled ginger or pickled onions.

Gluten-Free Curry Doria

Ingredients

• 2 cups leftover Japanese curry
• 2 cups cooked rice
• 1 tablespoon butter
• 1 1/2 to 2 cups bechamel sauce with cheese
• 1/2 to 1 cup shredded cheese
• 2 teaspoons dried parsley

Directions

1. Preheat oven to 400 Farenheit
2. Grease a 13" x 9" casserole dish with spray oil
3. In a large bowl mix the cooked rice with butter.
4. Add the leftover curry to the rice and mix. Pour into the casserole dish.
5. Make the bechamel sauce. Spread on top of the rice/curry mixture.
6. Sprinkle with the grated cheese and top with the dried parsley.
7. Bake in the oven for about 15 to 20 minutes.
8. Let the casserole cool for about 5 to 10 minutes and enjoy.

Gluten-Free Bechamel (White) Sauce (If you add the cheese it's called a Mornay Sauce)

Ingredients

• 4 tablespoons butter
• 4 tablespoons gluten-free flour
• 1 1/2 to 2 cups milk
• 1/2 cup shredded mozzarella cheese

Directions

1. In a medium pot melt the butter on low heat.
2. Add the flour to the melted butter and mix well. Cook for about 5 minutes on low to medium heat. This will take the raw taste out of the flour.
3. Slowly add room temperature milk and whisk until the sauce is smooth. Cook on low for about 10 minutes, stirring frequently.
4. When thick, remove from heat and stir in the grated cheese until it is melted and well mixed.

If you are looking for a Japanese curry recipe, here is a link to my Japanese Curry recipe.

My family loves curry and so I usually make a large batch. I freeze some for later in the month and often use some later in the week to make this curry doria casserole. Let me know if you tried it or if you use different ingredients. I love hearing what other people make for quick and comforting dinners that are gluten-free.

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns.