Ready to transform your dinner routine with dishes that are as nutritious as they are delicious? Our roundup of 18 Delicious Gluten-Free Casserole Recipes is here to inspire your next meal. Perfect for busy weeknights or cozy weekends, these healthy, comforting casseroles prove that gluten-free doesn’t mean flavor-free. Dive in and discover your new favorite dish that everyone at the table will love!
Cheesy Broccoli Rice Casserole
Just when you thought comfort food couldn’t get any better, this Cheesy Broccoli Rice Casserole comes along to prove you wrong. Perfect for beginners, this recipe breaks down each step to ensure a delicious outcome every time.
Ingredients
- For the rice:
- 1 cup long-grain white rice
- 2 cups water
- For the broccoli:
- 2 cups fresh broccoli florets
- 1 tbsp olive oil
- For the sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- For topping:
- 1/2 cup breadcrumbs
- 1 tbsp melted butter
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a medium saucepan, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on is key to perfectly cooked rice.
- While the rice cooks, heat 1 tbsp of olive oil in a skillet over medium heat. Add 2 cups of broccoli florets and sauté for 5 minutes until bright green and slightly tender. Tip: Cutting the florets into uniform sizes ensures even cooking.
- In the same skillet, melt 2 tbsp of butter over medium heat. Whisk in 2 tbsp of flour to create a roux, cooking for 1 minute until golden.
- Gradually whisk in 1 cup of milk, ensuring no lumps form. Cook for 3 minutes until the sauce thickens.
- Remove the sauce from heat and stir in 1 cup of shredded cheddar cheese, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- Combine the cooked rice, sautéed broccoli, and cheese sauce in a large mixing bowl, stirring until evenly mixed.
- Transfer the mixture to a greased baking dish. In a small bowl, mix 1/2 cup breadcrumbs with 1 tbsp melted butter, then sprinkle over the casserole.
- Bake for 20 minutes until the topping is golden and the casserole is bubbly. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld.
Delightfully creamy with a satisfying crunch from the breadcrumb topping, this casserole is a crowd-pleaser. Serve it alongside a crisp green salad for a balanced meal that’s sure to impress.
Gluten Free Chicken Enchilada Casserole
You’re about to embark on a culinary journey that will bring the vibrant flavors of a gluten-free chicken enchilada casserole to your table. This dish layers tender chicken, rich sauce, and melted cheese into a comforting bake that’s both satisfying and easy to make.
Ingredients
– For the sauce:
– 2 tbsp olive oil
– 2 tbsp gluten-free all-purpose flour
– 1 cup chicken broth
– 1 cup tomato sauce
– 1 tsp cumin
– 1 tsp garlic powder
– Salt to taste
– For the filling:
– 2 cups cooked, shredded chicken
– 1 cup corn kernels
– 1 cup black beans, rinsed and drained
– 1/2 cup diced onions
– 1/2 cup diced bell peppers
– For assembly:
– 6 gluten-free corn tortillas
– 2 cups shredded Mexican blend cheese
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a saucepan over medium heat for the sauce base.
3. Whisk in gluten-free flour until smooth, cooking for 1 minute to remove the raw taste.
4. Gradually add chicken broth and tomato sauce, stirring constantly to avoid lumps.
5. Mix in cumin, garlic powder, and salt, then simmer for 5 minutes until thickened. Tip: The sauce should coat the back of a spoon when ready.
6. In a bowl, combine shredded chicken, corn, black beans, onions, and bell peppers for the filling.
7. Spread a thin layer of sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
8. Layer 3 tortillas over the sauce, overlapping slightly to cover the base.
9. Spread half of the chicken mixture over the tortillas, then drizzle with half of the remaining sauce.
10. Sprinkle 1 cup of cheese evenly over the sauce.
11. Repeat the layers with the remaining tortillas, chicken mixture, sauce, and cheese.
12. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Let it sit for 5 minutes before serving to allow the layers to set.
13. Serve hot, garnished with fresh cilantro or avocado slices for an extra flavor boost.
The casserole emerges from the oven with a golden cheese crust, hiding layers of saucy, spiced chicken and vegetables beneath. Each bite offers a harmonious blend of textures, from the soft tortillas to the crisp edges of cheese. For a festive twist, serve with a side of lime wedges and a dollop of sour cream.
Quinoa and Black Bean Casserole
Cooking a wholesome and hearty meal doesn’t have to be complicated, and this quinoa and black bean casserole is proof of that. Perfect for beginners, this dish combines simple ingredients with straightforward steps to create a nutritious and satisfying meal.
Ingredients
- For the base:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 tbsp olive oil
- For the filling:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- For the topping:
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a casserole dish with olive oil.
- In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed.
- While the quinoa cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the black beans, corn, cumin, chili powder, and salt to the skillet. Stir well to combine and cook for another 5 minutes, allowing the flavors to meld.
- Fluff the cooked quinoa with a fork and spread it evenly in the prepared casserole dish. Top with the black bean and corn mixture, spreading it out to cover the quinoa.
- Sprinkle the shredded cheese evenly over the top of the casserole.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and lightly golden.
- Remove from the oven and let it sit for 5 minutes before garnishing with chopped cilantro and serving.
Enjoy the delightful contrast of textures in this casserole, from the fluffy quinoa base to the creamy beans and crisp corn. For an extra kick, serve with a side of salsa or avocado slices.
Sweet Potato and Kale Casserole
This comforting Sweet Potato and Kale Casserole is a hearty dish that combines the sweetness of potatoes with the earthy tones of kale, perfect for a cozy dinner. Today, we’ll walk through each step to ensure your casserole turns out perfectly.
Ingredients
- For the base:
- 2 large sweet potatoes, peeled and thinly sliced
- 1 bunch kale, stems removed and leaves chopped
- 2 tbsp olive oil
- For the sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For topping:
- 1/2 cup breadcrumbs
- 1/4 cup melted butter
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, toss the sliced sweet potatoes and chopped kale with olive oil until evenly coated. Tip: Massaging the kale with a bit of oil can help soften its texture.
- Arrange the sweet potatoes and kale in a greased 9×13 inch baking dish, creating an even layer.
- In a separate bowl, whisk together the heavy cream, Parmesan cheese, garlic powder, salt, and pepper until well combined. Tip: For a richer flavor, you can add a pinch of nutmeg to the sauce.
- Pour the sauce evenly over the sweet potatoes and kale in the baking dish.
- In a small bowl, mix the breadcrumbs with melted butter until the crumbs are moistened.
- Sprinkle the breadcrumb mixture over the top of the casserole for a crispy topping. Tip: For extra crunch, you can add a handful of chopped nuts to the breadcrumb mixture.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the sweet potatoes are tender when pierced with a fork.
After baking, this casserole emerges with a creamy interior and a crispy, golden top. The sweetness of the potatoes balances beautifully with the savory sauce and kale, making it a versatile dish that pairs well with roasted meats or stands alone as a vegetarian main. Try serving it with a drizzle of balsamic glaze for an added layer of flavor.
Gluten Free Tuna Noodle Casserole
Begin by preheating your oven to 375°F and greasing a 9×13-inch baking dish. This gluten-free tuna noodle casserole is a comforting classic made accessible for everyone, with a creamy sauce and tender noodles that come together beautifully.
Ingredients
- For the noodles:
- 8 oz gluten-free egg noodles
- 1 tbsp olive oil
- For the sauce:
- 2 tbsp unsalted butter
- 2 tbsp gluten-free all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- For the casserole:
- 2 cans (5 oz each) tuna, drained
- 1 cup frozen peas
- 1/2 cup shredded cheddar cheese
- 1/4 cup gluten-free bread crumbs
Instructions
- Boil the gluten-free egg noodles according to package instructions until al dente, then drain and toss with olive oil to prevent sticking.
- In a saucepan over medium heat, melt butter and whisk in gluten-free flour until smooth to create a roux.
- Gradually add milk and chicken broth to the roux, whisking constantly until the sauce thickens, about 5 minutes. Season with salt and pepper.
- Combine the cooked noodles, tuna, peas, and sauce in the prepared baking dish, stirring gently to mix.
- Sprinkle shredded cheddar cheese and gluten-free bread crumbs evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Always let the casserole sit for 5 minutes before serving to allow the sauce to set. The result is a creamy, hearty dish with a satisfying crunch from the breadcrumb topping. For an extra touch, serve with a side of steamed green beans or a crisp salad.
Spinach and Artichoke Chicken Casserole
Begin by preheating your oven to 375°F and greasing a 9×13 inch baking dish. This Spinach and Artichoke Chicken Casserole is a creamy, cheesy delight that combines tender chicken with vibrant vegetables for a comforting meal.
Ingredients
- For the chicken:
- 2 cups cooked chicken, shredded
- For the sauce:
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- For the vegetables:
- 10 oz frozen spinach, thawed and drained
- 14 oz artichoke hearts, drained and chopped
- For the topping:
- 1 cup shredded mozzarella cheese
Instructions
- In a large bowl, combine the shredded chicken, mayonnaise, sour cream, Parmesan cheese, garlic powder, and onion powder. Mix until well combined.
- Add the thawed and drained spinach and chopped artichoke hearts to the bowl. Stir until the vegetables are evenly distributed throughout the mixture.
- Transfer the mixture to the greased baking dish, spreading it out into an even layer.
- Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and lightly golden.
- Let the casserole sit for 5 minutes before serving to allow it to set slightly.
Zesty and creamy, this casserole boasts a rich flavor profile with the tanginess of artichokes and the earthiness of spinach. Serve it over a bed of rice or with a side of crusty bread to soak up the delicious sauce.
Mexican Quinoa Casserole
When you’re looking for a hearty, nutritious dish that’s packed with flavor and easy to make, this Mexican Quinoa Casserole is a perfect choice. It combines the protein-rich goodness of quinoa with the vibrant tastes of Mexican cuisine, all baked into a comforting casserole.
Ingredients
- For the quinoa:
- 1 cup quinoa, rinsed
- 2 cups water
- For the sauce:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- For the topping:
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for fluffier grains.
- While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
- Stir in black beans, corn, diced tomatoes with green chilies, cumin, chili powder, and salt. Cook for another 5 minutes, stirring occasionally. Tip: For extra flavor, let the sauce simmer for an additional 2-3 minutes.
- Combine the cooked quinoa with the sauce mixture, then transfer to a greased 9×13 inch baking dish.
- Sprinkle the top with shredded cheddar cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. Tip: For a golden top, broil for the last 2 minutes of baking.
- Garnish with chopped cilantro before serving.
You’ll love the creamy texture of the quinoa paired with the slight crunch of the corn and the gooey melted cheese on top. Serve it with a side of avocado slices or a dollop of sour cream for an extra touch of richness.
Gluten Free Lasagna Casserole
Preparing a gluten-free lasagna casserole is simpler than you might think, and it’s a fantastic way to enjoy a classic comfort food without the gluten. Let’s break down the process into easy-to-follow steps to ensure your dish turns out perfectly.
Ingredients
- For the sauce:
- 1 tbsp olive oil
- 1 lb ground beef
- 1 cup diced onions
- 2 cloves garlic, minced
- 24 oz marinara sauce
- For the casserole:
- 12 oz gluten-free lasagna noodles
- 15 oz ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
- Add 1 cup diced onions and 2 cloves minced garlic to the skillet, cooking until the onions are translucent, about 3 minutes.
- Stir in 24 oz marinara sauce and simmer for 5 minutes to blend the flavors. Tip: Letting the sauce simmer enhances its taste.
- While the sauce simmers, cook 12 oz gluten-free lasagna noodles according to package instructions, then drain and set aside. Tip: Rinse the noodles under cold water to prevent sticking.
- In a bowl, mix 15 oz ricotta cheese with 1 egg until well combined. This adds richness to your casserole.
- Layer half of the noodles in a 9×13 inch baking dish, followed by half of the meat sauce, all of the ricotta mixture, and 1 cup mozzarella cheese. Repeat the layers, ending with the remaining 1 cup mozzarella and 1/2 cup Parmesan cheese on top.
- Bake uncovered for 25 minutes, or until the cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes.
Serve this gluten-free lasagna casserole hot, and enjoy the layers of flavors and textures. It’s perfect for a family dinner or potluck, and leftovers taste even better the next day.
Butternut Squash and Sage Casserole
Here’s a comforting dish that combines the sweetness of butternut squash with the earthy aroma of sage, perfect for a cozy dinner. Let’s walk through the process methodically to ensure a delicious outcome.
Ingredients
- For the squash:
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tbsp olive oil
- 1/2 tsp salt
- For the sage mixture:
- 1/4 cup fresh sage leaves, finely chopped
- 2 tbsp unsalted butter, melted
- 1/2 tsp black pepper
- For the topping:
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, toss the cubed butternut squash with olive oil and salt until evenly coated. Tip: Uniform pieces ensure even cooking.
- Spread the squash in a single layer on a baking sheet. Roast for 25 minutes, or until the edges start to caramelize.
- While the squash roasts, mix the chopped sage, melted butter, and black pepper in a small bowl. Tip: Fresh sage offers a more vibrant flavor than dried.
- Transfer the roasted squash to a casserole dish. Drizzle the sage mixture over the squash, gently tossing to combine.
- In another bowl, mix the panko breadcrumbs and Parmesan cheese for the topping. Sprinkle this mixture evenly over the squash. Tip: For extra crunch, toast the breadcrumbs lightly before mixing.
- Bake the casserole for 15 minutes, or until the topping is golden and crispy.
After baking, the butternut squash becomes tender and slightly sweet, perfectly complemented by the crispy, savory topping. Serve this casserole as a hearty side or add a protein to make it a main dish.
Gluten Free Shepherd’s Pie
You might think making a gluten-free shepherd’s pie is daunting, but with these simple steps, you’ll create a comforting dish that’s both delicious and easy to make.
Ingredients
- For the filling:
- 1 lb ground lamb
- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup gluten-free beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- Salt and pepper to taste
- For the topping:
- 2 lbs potatoes, peeled and cubed
- 1/4 cup milk
- 2 tbsp butter
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onions, carrots, celery, and garlic, sautéing until softened, about 5 minutes.
- Add ground lamb to the skillet, breaking it apart with a spoon, and cook until browned, about 5 minutes.
- Stir in tomato paste, thyme, salt, and pepper, then pour in the beef broth. Simmer for 10 minutes, allowing the flavors to meld.
- While the filling simmers, boil potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.
- Add milk, butter, and salt to the potatoes, mashing until smooth and creamy.
- Transfer the lamb mixture to a baking dish, spreading it evenly. Top with the mashed potatoes, smoothing the surface with a spatula.
- Bake for 25 minutes, or until the topping is golden and the edges are bubbly.
- Let the pie rest for 5 minutes before serving to allow the filling to set.
Rich in flavor and texture, this gluten-free shepherd’s pie offers a hearty meal with a creamy potato topping that contrasts beautifully with the savory lamb filling. Serve it with a side of steamed green beans for a complete meal.
Cauliflower Mac and Cheese Casserole
Cauliflower mac and cheese casserole is a delightful twist on the classic comfort food, offering a healthier alternative without sacrificing flavor. Crafting this dish requires a bit of patience, but the result is a creamy, cheesy masterpiece that even picky eaters will love.
Ingredients
- For the cauliflower:
- 1 large head cauliflower, cut into florets
- 1 tbsp olive oil
- 1/2 tsp salt
- For the cheese sauce:
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- For the topping:
- 1/2 cup panko breadcrumbs
- 1 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Toss the cauliflower florets with olive oil and salt, then spread them on a baking sheet. Roast for 20 minutes until slightly tender.
- While the cauliflower roasts, melt 2 tbsp butter in a saucepan over medium heat. Whisk in the flour to create a roux, cooking for 1 minute until golden.
- Gradually add the milk to the roux, whisking constantly to prevent lumps. Cook until the mixture thickens, about 5 minutes.
- Remove the saucepan from heat and stir in the cheddar cheese, garlic powder, and mustard powder until the sauce is smooth.
- Combine the roasted cauliflower and cheese sauce in the greased baking dish, mixing gently to coat the florets evenly.
- Mix the panko breadcrumbs with 1 tbsp melted butter and sprinkle over the cauliflower mixture.
- Bake for 15-20 minutes until the topping is golden and the casserole is bubbly.
Rich and creamy, this cauliflower mac and cheese casserole boasts a satisfying crunch from the panko topping. Serve it alongside a crisp green salad for a balanced meal, or enjoy it as a hearty standalone dish.
Gluten Free Breakfast Casserole
For those mornings when you crave something hearty yet healthy, this Gluten Free Breakfast Casserole is your go-to. It’s packed with flavors and textures that will keep you satisfied until lunch, and it’s surprisingly simple to make.
Ingredients
- For the base:
- 6 large eggs
- 1 cup almond milk
- 1 tbsp olive oil
- For the filling:
- 1 cup diced bell peppers
- 1 cup chopped spinach
- 1/2 cup diced onions
- 1 cup cooked, diced chicken sausage
- For topping:
- 1/2 cup shredded cheddar cheese
- 1 tsp dried oregano
Instructions
- Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
- In a large bowl, whisk together the eggs and almond milk until fully combined. Tip: For a fluffier casserole, whisk vigorously to incorporate air.
- Stir in the diced bell peppers, chopped spinach, diced onions, and cooked chicken sausage into the egg mixture.
- Pour the mixture into the prepared baking dish, ensuring an even spread. Tip: Letting the mixture sit for 5 minutes before baking allows the flavors to meld.
- Sprinkle the shredded cheddar cheese and dried oregano evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden and the center is set. Tip: Check doneness by inserting a knife in the center; it should come out clean.
This casserole emerges from the oven with a golden, cheesy crust and a moist, flavorful interior. Try serving it with a side of avocado slices or a dollop of salsa for an extra kick.
Zucchini and Tomato Casserole
Now, let’s dive into making a comforting Zucchini and Tomato Casserole, a perfect dish to bring a touch of summer to your table any time of the year. This recipe is straightforward, ensuring even beginners can achieve delicious results.
Ingredients
- For the vegetables:
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 2 large tomatoes, sliced into 1/4-inch rounds
- 1 tbsp olive oil
- For the topping:
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, toss the zucchini and tomato slices with olive oil until evenly coated. This helps the vegetables cook evenly.
- Arrange the zucchini and tomato slices in a single layer in a 9×13 inch baking dish, alternating them for a visually appealing pattern.
- In a separate bowl, mix the breadcrumbs, Parmesan cheese, oregano, and garlic powder. Stir in the melted butter until the mixture resembles coarse crumbs.
- Sprinkle the breadcrumb mixture evenly over the arranged vegetables in the baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the vegetables are tender.
- Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.
Perfectly baked, this casserole offers a delightful contrast between the tender vegetables and the crispy, cheesy topping. Serve it as a standalone vegetarian main or as a hearty side to grilled meats for a complete meal.
Gluten Free Green Bean Casserole
Unveiling a classic with a twist, this Gluten Free Green Bean Casserole is a must-try for anyone looking to enjoy a beloved dish without the gluten. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.
Ingredients
- For the green beans:
- 1 lb fresh green beans, trimmed and halved
- 2 cups water
- 1 tsp salt
- For the sauce:
- 2 tbsp butter
- 2 tbsp gluten-free flour
- 1 cup milk
- 1/2 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the topping:
- 1 cup gluten-free breadcrumbs
- 2 tbsp melted butter
- 1/4 tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large pot, bring 2 cups of water and 1 tsp salt to a boil. Add the green beans and cook for 5 minutes until bright green but still crisp. Drain and set aside.
- Tip: Blanching the green beans preserves their color and texture.
- In a saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp gluten-free flour until smooth, cooking for 1 minute to remove the raw flour taste.
- Gradually add 1 cup milk and 1/2 cup chicken broth, whisking constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- Tip: A smooth sauce is key; don’t rush the thickening process.
- Combine the blanched green beans with the sauce, then transfer to a baking dish.
- In a small bowl, mix 1 cup gluten-free breadcrumbs with 2 tbsp melted butter and 1/4 tsp garlic powder. Sprinkle evenly over the green bean mixture.
- Bake for 20 minutes until the topping is golden and the casserole is bubbly.
- Tip: For extra crunch, broil for the last 2 minutes of baking.
Flavorful and comforting, this casserole boasts a creamy interior with a crispy top. Serve it as a standout side at your next gathering or enjoy it as a hearty main dish.
Turkey and Sweet Potato Casserole
Oftentimes, the best meals are those that combine simplicity with heartiness, and this Turkey and Sweet Potato Casserole is no exception. Perfect for beginners, this dish layers savory turkey with the natural sweetness of potatoes, creating a comforting meal that’s as nutritious as it is delicious.
Ingredients
- For the turkey layer:
- 1 lb ground turkey
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- For the sweet potato layer:
- 2 large sweet potatoes, peeled and thinly sliced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp cinnamon
- For the topping:
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add the ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes. Season with salt, pepper, and garlic powder. Tip: Ensure the turkey is fully cooked to avoid any food safety issues.
- In a separate bowl, toss the sliced sweet potatoes with 1 tbsp olive oil, salt, and cinnamon until evenly coated. Tip: Thin, even slices will cook more uniformly.
- Layer the cooked turkey at the bottom of a greased casserole dish. Arrange the sweet potato slices over the turkey in an even layer.
- Sprinkle the shredded cheddar cheese and breadcrumbs evenly over the sweet potatoes. Tip: For a crispier topping, lightly press the breadcrumbs into the cheese.
- Bake in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and the topping is golden brown.
Delightfully, this casserole emerges from the oven with a golden, cheesy crust that gives way to layers of savory turkey and tender sweet potatoes. Serve it alongside a crisp green salad for a balanced meal, or enjoy it as a standalone comfort dish on a chilly evening.
Gluten Free Mushroom Risotto Casserole
Risotto casseroles are a comforting blend of creamy and hearty, perfect for those who love a dish that feels like a hug. This gluten-free version swaps traditional Arborio rice for a blend that’s just as satisfying, with mushrooms adding an earthy depth.
Ingredients
- For the risotto:
- 1 cup gluten-free Arborio rice blend
- 4 cups vegetable broth, kept warm
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt to taste
- For the topping:
- 1/2 cup gluten-free breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
- In a large pan, heat 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
- Add the mushrooms to the pan and cook until they release their moisture and start to brown, about 8 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- Stir in the gluten-free Arborio rice blend, coating it well with the oil and vegetables. Toast for 2 minutes to enhance its nutty flavor.
- Pour in the white wine, stirring constantly until it’s fully absorbed. Tip: Use a wine you’d enjoy drinking for the best flavor.
- Begin adding the warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 25 minutes.
- Once the rice is creamy and al dente, remove from heat. Stir in 1/2 cup Parmesan cheese and 2 tbsp butter until melted and well combined. Season with salt to taste.
- Transfer the risotto to the prepared casserole dish. In a small bowl, mix together the gluten-free breadcrumbs, 1/4 cup Parmesan cheese, and 1 tbsp olive oil. Sprinkle evenly over the risotto.
- Bake in the preheated oven for 15 minutes, or until the topping is golden and crispy. Tip: For an extra crispy topping, broil for the last 2 minutes.
Delightfully creamy with a satisfying crunch from the topping, this risotto casserole is a testament to how flavorful gluten-free cooking can be. Serve it alongside a crisp green salad for a balanced meal, or enjoy it as a standalone star at your next dinner party.
Eggplant Parmesan Casserole
Alright, let’s dive into making a comforting Eggplant Parmesan Casserole that’s perfect for any night of the week. This dish layers tender eggplant with rich tomato sauce and melted cheese for a hearty meal.
Ingredients
- For the eggplant:
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 tsp salt
- 2 cups all-purpose flour
- 4 eggs, beaten
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 cup olive oil, for frying
- For the sauce:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- For assembling:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Sprinkle the eggplant slices with 1 tsp salt and let them sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup Parmesan cheese, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
- Dredge each eggplant slice in flour, dip in egg, then coat with the breadcrumb mixture.
- Heat 1/2 cup olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- For the sauce, heat 2 tbsp olive oil in a saucepan over medium heat. Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
- Stir in 1 can crushed tomatoes, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes.
- In a 9×13 inch baking dish, spread a thin layer of sauce. Arrange half of the fried eggplant slices over the sauce. Sprinkle with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
- Repeat the layers with the remaining sauce, eggplant, and cheeses.
- Bake for 25 minutes, or until the cheese is bubbly and golden.
- Let the casserole rest for 10 minutes before serving. Garnish with fresh basil leaves.
Serve this Eggplant Parmesan Casserole with a side of garlic bread or over a bed of spaghetti for a complete meal. The layers of crispy eggplant, tangy tomato sauce, and gooey cheese create a delightful contrast in textures and flavors.
Gluten Free Sausage and Peppers Casserole
Now, let’s dive into creating a comforting and flavorful dish that’s perfect for any night of the week. This gluten-free sausage and peppers casserole is a hearty meal that combines savory sausage with sweet peppers and a blend of spices, all baked to perfection.
Ingredients
- For the casserole:
- 1 lb gluten-free Italian sausage, casings removed
- 2 cups bell peppers, sliced (mix of colors)
- 1 cup onion, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- For the topping:
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Tip: Browning the sausage well adds depth to the dish’s flavor.
- Add the sliced peppers and onion to the skillet. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Stir in the minced garlic, salt, black pepper, oregano, and basil. Cook for another minute until fragrant. Tip: Adding garlic last prevents it from burning and becoming bitter.
- Transfer the sausage and pepper mixture to a baking dish. Sprinkle the top evenly with mozzarella and Parmesan cheeses.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and lightly golden. Tip: For a crispier top, broil for the last 2-3 minutes, watching closely to avoid burning.
Delightfully savory with a hint of sweetness from the peppers, this casserole offers a satisfying texture contrast between the tender vegetables and the crispy cheese topping. Serve it over a bed of quinoa or with a side of gluten-free bread to soak up the delicious juices.
Conclusion
Zesty flavors and wholesome ingredients await in these 18 gluten-free casserole recipes, perfect for any home cook looking to delight their family with healthy, comforting meals. We hope you find your new favorite dish among them! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the gluten-free goodness. Happy cooking!
