13 Gluten Free Casserole Recipes

Gluten-free casseroles are a game changer for any meal!

Whether you’re hosting a cozy family dinner or prepping for a busy week ahead, these dishes are both comforting and satisfying.

From cheesy broccoli and chicken to a zesty sweet potato and black bean enchilada bake, there’s a flavor for everyone.

Packed with wholesome ingredients, they’re as nutritious as they are delicious!

Let’s explore these 13 delightful gluten-free casserole recipes that will inspire your next cooking adventure!

Cheesy Broccoli and Chicken Casserole

Cheesy Broccoli and Chicken Casserole is a delightful and comforting dish that combines the wholesome flavors of chicken and broccoli with a rich, cheesy sauce. This gluten-free recipe is perfect for those who need to avoid gluten in their diet but still crave a hearty and satisfying meal. The combination of tender chicken, crisp broccoli, and creamy cheese will make this casserole a family favorite.

Whether it’s for a weeknight dinner or a special occasion, this dish is bound to please everyone at the table. The preparation of this casserole is straightforward, and it can be made ahead of time, making it a convenient option for busy days. The recipe guarantees that the flavors meld perfectly, while the gluten-free components keep it accessible for those with dietary restrictions.

Serve this casserole with a side salad or a slice of gluten-free bread for a complete meal that’s both nutritious and delicious.

Ingredients (Serving Size: 4-6 people):

• 2 cups cooked, shredded chicken breast
• 4 cups broccoli florets
• 2 cups shredded cheddar cheese
• 1 cup gluten-free cream of chicken soup
• 1 cup sour cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the casserole will cook evenly and thoroughly.
2. Prepare the Broccoli: In a large pot, bring water to a boil and blanch the broccoli florets for about 2-3 minutes until they’re bright green and slightly tender. Drain and rinse with cold water to stop the cooking process.
3. Cook the Chicken: If not already cooked, cook the chicken breasts by seasoning them with a little salt and pepper, and sautéing in a skillet with olive oil over medium heat until fully cooked. Allow it to cool slightly before shredding with a fork.
4. Mix the Ingredients: In a large mixing bowl, combine the shredded chicken, blanched broccoli, cheddar cheese, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and black pepper. Stir well until all ingredients are evenly incorporated.
5. Assemble the Casserole: Lightly grease a 9×13-inch baking dish with olive oil. Spread the chicken and broccoli mixture evenly in the dish.
6. Prepare the Topping: In a small bowl, mix the gluten-free breadcrumbs with grated Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the top is golden brown and the cheese is bubbly.
8. Serve: Remove from the oven and allow it to cool for about 5 minutes before serving. Enjoy your casserole warm.

Extra Tips: For additional flavor, consider adding a teaspoon of Italian seasoning or a pinch of red pepper flakes to the chicken mixture. If you prefer a creamier texture, you can substitute half of the sour cream with cream cheese.

This casserole can be prepared a day in advance and stored in the refrigerator; just make sure it’s brought to room temperature before baking. For a more colorful dish, add a cup of diced red bell pepper to the mixture.

Sweet Potato and Black Bean Enchilada Bake

The Sweet Potato and Black Bean Enchilada Bake is a flavorful and satisfying gluten-free casserole that combines the richness of sweet potatoes with the heartiness of black beans. This dish is perfect for a family dinner or a friendly get-together, offering a delightful mix of textures and flavors.

The enchilada bake isn’t only packed with nutrients but also provides a warming comfort that makes it suitable for any season. This recipe is designed to serve 4-6 people, making it ideal for sharing or enjoying leftovers. The combination of fresh vegetables, savory spices, and a touch of sweetness from the potatoes makes this casserole a standout dish.

It’s a great way to enjoy a gluten-free meal that doesn’t compromise on taste or satisfaction. Whether you’re new to gluten-free cooking or a seasoned pro, this Sweet Potato and Black Bean Enchilada Bake is a must-try.

Ingredients (serves 4-6):

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup enchilada sauce
• 8 gluten-free corn tortillas, cut into strips
• 1 cup shredded cheddar cheese
• ½ cup chopped fresh cilantro
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C) to guarantee it’s hot enough to bake the casserole evenly.
2. Prepare the Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, ground cumin, chili powder, salt, and pepper. Make sure each piece is well-coated with the oil and spices.
3. Roast the Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast them in the preheated oven for about 20-25 minutes or until they’re tender and slightly caramelized, stirring halfway through.
4. Combine Ingredients: In a large mixing bowl, combine the roasted sweet potatoes, black beans, corn, and half of the enchilada sauce. Mix until all ingredients are evenly distributed.
5. Layer the Casserole: In a 9×13 inch baking dish, start by spreading a thin layer of enchilada sauce on the bottom. Layer half of the tortilla strips over the sauce, followed by half of the sweet potato mixture. Repeat the layers with the remaining tortillas and sweet potato mixture.
6. Top with Cheese: Pour the remaining enchilada sauce over the top layer, ensuring an even spread. Sprinkle the shredded cheddar cheese over the entire casserole.
7. Bake the Casserole: Place the casserole in the oven and bake for 20 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh cilantro, avocado slices, and lime wedges before serving.

Extra Tips:

For best results, make sure the sweet potatoes are evenly diced to assure uniform cooking. You can adjust the spice level by adding more chili powder or a pinch of cayenne pepper if you like it spicier.

If you prefer a creamier texture, you can add a dollop of Greek yogurt or sour cream on top before serving. This dish can also be prepared a day in advance and stored in the refrigerator, making it a convenient option for busy weeknights.

Spinach and Artichoke Quinoa Casserole

Spinach and Artichoke Quinoa Casserole is a delightful gluten-free dish that combines the nutritious goodness of quinoa with the savory flavors of spinach and artichokes. This casserole is perfect for a family dinner, offering a creamy, cheesy experience without any gluten.

It’s an excellent way to enjoy traditional comfort food while accommodating dietary restrictions, making it a versatile option for gatherings and potlucks. The blend of fresh spinach and tangy artichokes creates a rich taste profile that pairs beautifully with the nutty texture of quinoa.

This recipe is designed to serve 4-6 people, making it an ideal choice for a small group or family meal. The preparation is straightforward, involving layering fresh ingredients with a creamy sauce, then baking to perfection.

The result is a hearty, flavorful casserole that’s both satisfying and nourishing. With a variety of textures and flavors, this dish is sure to be a hit with everyone at the table, regardless of their dietary preferences.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces fresh spinach, roughly chopped
• 1 can (14 ounces) artichoke hearts, drained and quartered
• 1 cup Greek yogurt
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.

2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring it to a boil, then reduce the heat to low and cover. Simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.

3. Prepare the Spinach and Artichokes: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute. Add the chopped spinach and cook until wilted.

Finally, add the artichoke hearts, stirring to combine.

4. Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, spinach and artichoke mixture, Greek yogurt, half of the mozzarella cheese, and half of the Parmesan cheese. Add dried oregano, salt, and pepper. Mix everything together until well combined.

5. Assemble the Casserole: Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan cheeses evenly on top.

6. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the top is golden and the casserole is heated through.

7. Serve: Remove from the oven and let it cool slightly before serving. Enjoy your Spinach and Artichoke Quinoa Casserole warm.

Extra Tips:

For a creamier texture, you can substitute half of the Greek yogurt with cream cheese. If you prefer a bit of a kick, consider adding a pinch of red pepper flakes to the mixture before baking.

To make the dish more colorful and nutritious, you may also add other vegetables like bell peppers or mushrooms. Make sure to press the artichokes well to remove any excess liquid, as too much moisture can make the casserole soggy.

Ultimately, if you have leftovers, this casserole reheats beautifully and can be stored in an airtight container in the refrigerator for up to three days.

Zucchini and Ground Turkey Skillet Casserole

Zucchini and Ground Turkey Skillet Casserole is a delightful gluten-free dish that combines the freshness of zucchini with the hearty flavors of ground turkey. This casserole is perfect for those who are looking for a nutritious and satisfying meal that doesn’t compromise on taste.

The combination of savory turkey, tender zucchini, and aromatic spices creates a dish that’s both comforting and healthy. It’s an excellent choice for a family dinner or a casual gathering with friends.

This casserole isn’t only easy to prepare but also packed with nutrients. Zucchini provides a good dose of vitamins and minerals, while ground turkey is a lean protein that helps keep the dish light yet filling.

The dish is cooked in one skillet, making it convenient and reducing the cleanup time. It’s also versatile; you can add your favorite vegetables or spices to customize it according to your taste preferences. Below is a simple recipe to make this delicious casserole for 4-6 people.

Ingredients:

• 1 pound ground turkey
• 2 medium zucchinis, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup canned diced tomatoes
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing and slicing the zucchinis, chopping the onion and red bell pepper, and mincing the garlic. Having all ingredients prepped will make the cooking process smoother.
2. Cook the Ground Turkey: In a large skillet, heat the olive oil over medium heat. Add the ground turkey and cook until it’s browned and cooked through, about 5-7 minutes. Use a spatula to break the turkey into smaller pieces as it cooks.
3. Sauté Vegetables: Add the chopped onion and minced garlic to the skillet with the turkey. Cook for about 2-3 minutes until the onion becomes translucent. Then, add the chopped red bell pepper and continue to sauté for another 2 minutes.
4. Add Zucchini and Seasoning: Stir in the sliced zucchinis, Italian seasoning, salt, and black pepper. Cook for 5 minutes until the zucchinis are tender but still slightly firm.
5. Incorporate Tomatoes: Pour in the canned diced tomatoes (with their juice) and stir well to combine. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.
6. Add Cheese and Bake: Preheat your oven to 375°F (190°C). Sprinkle the shredded mozzarella cheese evenly over the top of the skillet. Transfer the skillet to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
7. Serve: Remove the skillet from the oven and let it cool slightly before serving. Enjoy the casserole hot with a side salad or some gluten-free bread.

Extra Tips:

For a bit of a kick, consider adding a pinch of red pepper flakes to the seasoning. If you prefer a creamier casserole, you can mix in a half cup of cream cheese or sour cream before adding the shredded mozzarella cheese.

Additionally, feel free to substitute ground turkey with ground chicken or beef for a different flavor profile. To guarantee the vegetables maintain their vibrant color and crispness, avoid overcooking them during the sautéing step.

Loaded Cauliflower Casserole

Loaded Cauliflower Casserole is a delicious and satisfying dish that offers all the comforting flavors of a traditional loaded potato casserole, but with a healthy twist. This gluten-free recipe substitutes cauliflower for potatoes, making it a nutritious option that doesn’t compromise on taste. Perfect for family dinners or as a side dish for gatherings, this casserole is creamy, cheesy, and packed with flavors, thanks to the addition of bacon and sour cream.

Whether you’re catering to dietary restrictions or simply seeking a healthier alternative, this loaded cauliflower casserole is bound to be a hit.

This dish isn’t only easy to make but also versatile, allowing you to adjust ingredients to suit personal preferences. By using fresh cauliflower and a combination of cheeses, you’re able to create a rich, flavorful dish that will satisfy even the pickiest eaters. The texture of the cauliflower is enhanced by roasting, which adds a depth of flavor, while the crispy bacon bits provide a delightful crunch.

This recipe yields enough to serve a family of 4-6 people, making it perfect for a cozy meal at home or as a side dish for a larger feast.

Ingredients for 4-6 servings:

• 1 large head of cauliflower, cut into florets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 4 slices of bacon, cooked and crumbled
• 2 tablespoons chopped chives
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions:

1. Preheat Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the oven is at the right temperature when you’re ready to bake the casserole.
2. Prepare Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper until they’re evenly coated. Spread them out on a baking sheet.
3. Roast Cauliflower: Roast the cauliflower in the preheated oven for about 15-20 minutes, or until they start to become tender and golden. Roasting brings out the natural sweetness and adds a nice texture.
4. Mix Ingredients: In a large mixing bowl, combine the sour cream, shredded cheddar and mozzarella cheese, garlic powder, onion powder, and half of the crumbled bacon. Mix until well incorporated.
5. Assemble Casserole: Once the cauliflower is roasted, transfer it to a casserole dish. Pour the sour cream and cheese mixture over the cauliflower, ensuring it’s evenly distributed.
6. Bake the Casserole: Place the casserole dish in the oven and bake for another 20-25 minutes, or until the cheese is bubbly and golden brown on top.
7. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool slightly. Sprinkle the remaining bacon and chopped chives over the top before serving. Enjoy the dish warm.

Extra Tips:

For a bit of extra flavor, you can add a pinch of smoked paprika or cayenne pepper to the cheese mixture if you like a bit of spice.

Make sure to not overcook the cauliflower during the roasting phase, as it will continue to cook in the oven with the cheese. You can also prepare the casserole ahead of time and store it in the fridge, baking it just before serving.

This dish can easily be modified by adding other vegetables or using different types of cheese to suit your taste preferences.

Beef and Cabbage Casserole

The Beef and Cabbage Casserole is a delicious and hearty dish perfect for those who are looking for a gluten-free meal option. This casserole combines the rich flavors of seasoned ground beef with tender cabbage, topped with a layer of melted cheese for a comforting and satisfying meal.

It’s a wonderful dish to prepare for a family dinner, as it offers both nutrition and taste in one easy-to-make casserole. This recipe is designed to serve 4-6 people, making it an excellent choice for family gatherings or meal prepping for the week ahead.

The combination of beef and cabbage not only brings out a robust flavor but also guarantees a balanced meal with vegetables and protein. With simple ingredients and a straightforward cooking process, this gluten-free casserole is sure to become a favorite in your household.

Ingredients:

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 small head of cabbage, chopped
• 1 can (14.5 ounces) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will confirm that the oven is ready once the casserole is assembled.

2. Cook the Beef: In a large skillet over medium heat, add the olive oil. Once heated, add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess fat from the skillet.

3. Prepare the Cabbage: Add the chopped cabbage to the skillet with the beef. Stir in the diced tomatoes, tomato paste, oregano, basil, salt, and pepper.

Mix well to combine all ingredients and allow the mixture to cook for about 5-7 minutes, or until the cabbage begins to soften.

4. Assemble the Casserole: Transfer the beef and cabbage mixture into a greased 9×13-inch baking dish, spreading it evenly.

Top the mixture with the shredded cheddar cheese, ensuring it’s evenly distributed over the top.

5. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.

6. Serve: Remove the casserole from the oven and let it cool slightly before serving. Enjoy your delicious and hearty Gluten-Free Beef and Cabbage Casserole!

Extra Tips:

For a spicier version, consider adding a pinch of red pepper flakes to the beef mixture.

You can also experiment with different types of cheese, such as mozzarella or Monterey Jack, for a unique flavor profile.

To make the dish more filling, consider adding cooked rice or quinoa to the mixture before baking. Always remember to taste and adjust the seasoning as needed before baking to confirm the flavors are balanced.

Creamy Tuna Noodle Casserole With Zoodles

Creamy Tuna Noodle Casserole With Zoodles is a delightful twist on the classic comfort food, perfect for those who are gluten-sensitive or simply looking to enjoy a healthier version of their favorite dish. By replacing traditional pasta with zoodles, you maintain the comforting creamy texture while adding a fresh and nutritious element that complements the rich flavors of tuna and a creamy sauce.

This casserole isn’t only gluten-free but also lower in carbs, making it an excellent choice for a satisfying yet guilt-free meal. This recipe is designed to serve 4-6 people, making it ideal for a family dinner or a casual gathering with friends. The creamy sauce, combined with tender chunks of tuna and the crunch of fresh vegetables, guarantees a delightful balance of flavors and textures.

Whether you’re a seasoned cook or new to gluten-free cooking, this recipe is straightforward to prepare and is sure to become a staple in your kitchen.

Ingredients (Serves 4-6):

• 4 medium zucchinis, spiralized into zoodles
• 2 tablespoons of olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup of sliced mushrooms
• 1 cup of frozen peas, thawed
• 2 cans (5 oz each) of tuna, drained
• 1 cup of heavy cream
• 1/2 cup of chicken or vegetable broth
• 1/2 cup of grated Parmesan cheese
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• 1/2 cup of gluten-free breadcrumbs
• 2 tablespoons of chopped fresh parsley for garnish

Cooking Instructions:

1. Prepare the Zoodles: Begin by spiralizing the zucchinis to create zoodles. If you don’t have a spiralizer, you can use a julienne peeler. Once done, place the zoodles in a colander, sprinkle with a little salt, and let them sit for about 15 minutes to remove excess moisture.
2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until they become translucent. Add the mushrooms and cook for another 5 minutes until they’re tender.
3. Combine Ingredients: Stir in the thawed peas and drained tuna into the skillet with the vegetables. Pour in the heavy cream and broth, stirring to combine. Add the Parmesan cheese and thyme, and season with salt and pepper to taste. Let the mixture simmer gently for about 5 minutes, allowing the flavors to meld together.
4. Assemble the Casserole: Preheat your oven to 375°F (190°C). Gently squeeze any remaining moisture out of the zoodles and spread them evenly in a greased casserole dish. Pour the tuna and vegetable mixture over the zoodles, spreading it out evenly.
5. Add the Topping: Sprinkle gluten-free breadcrumbs over the top of the casserole for a crunchy topping. Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
6. Garnish and Serve: Remove the casserole from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley for a burst of color and flavor.

Extra Tips: When preparing the zoodles, make sure to drain them well to prevent the casserole from becoming watery. You can also lightly sauté them for a minute or two before baking if you prefer a softer texture.

Feel free to experiment with different vegetables or herbs based on your preference or what you have on hand. Additionally, for a dairy-free option, you can substitute the heavy cream with coconut milk and use nutritional yeast in place of Parmesan cheese.

Mexican Chicken and Rice Casserole

Mexican Chicken and Rice Casserole is a delicious and hearty dish that’s perfect for those who need to maintain a gluten-free diet. This casserole combines the bold flavors of traditional Mexican cuisine with the comforting texture of a classic casserole. It’s packed with seasoned chicken, rice, beans, and cheese, making it a filling meal for the whole family. The best part is that it’s all baked in one dish, so cleanup is a breeze!

This recipe is perfect for busy weeknights or when you’re entertaining guests. The ingredients are simple and can often be found in your pantry, making it an easy go-to meal. The spices can be adjusted according to taste, allowing you to control the heat level to suit your preference. Serve it with a side of fresh salad or some tortilla chips and salsa for a complete meal that everyone will love.

Ingredients (Serves 4-6):

• 1 pound boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 cup uncooked long-grain white rice
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes with green chilies
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup corn kernels, fresh or frozen
• 1 1/2 cups shredded cheddar cheese
• Fresh cilantro, chopped, for garnish

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s hot enough to cook the casserole evenly.
2. Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove from heat.
3. Combine Ingredients: In a large mixing bowl, combine the cooked chicken, uncooked rice, black beans, diced tomatoes with green chilies, chicken broth, cumin, chili powder, garlic powder, onion powder, and corn kernels. Stir well to combine all ingredients.
4. Transfer to Baking Dish: Lightly grease a 9×13 inch baking dish. Pour the mixture into the dish, spreading it out evenly.
5. Bake the Casserole: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. This allows the rice to cook and absorb the flavors.
6. Add Cheese: After 45 minutes, remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the casserole.
7. Finish Baking: Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with fresh chopped cilantro before serving.

Extra Tips:

For an even richer flavor, consider using a mix of different cheeses, such as Monterey Jack or pepper jack, along with cheddar.

You can also add more vegetables like bell peppers or zucchini for added nutrition. If you prefer a spicier dish, add chopped jalapeños or additional chili powder to increase the heat.

To make this dish in advance, assemble the casserole up to the point of baking, cover tightly, and refrigerate. When ready to eat, simply bake as directed, adding a few extra minutes to the cooking time to ascertain it’s heated through.

Eggplant Parmesan Casserole

Eggplant Parmesan Casserole is a delightful and hearty gluten-free dish that combines the richness of eggplant with the savory flavors of tomato sauce and cheese. Perfect for family dinners or gatherings, this casserole isn’t only delicious but also a healthier alternative to traditional pasta dishes.

The key to a successful Eggplant Parmesan Casserole is guaranteeing the eggplant slices are perfectly tender and well-seasoned, complementing the cheesy and tangy layers. This gluten-free version maintains all the classic flavors while accommodating dietary restrictions. By using gluten-free breadcrumbs and flour, you can enjoy this comforting meal without compromising on taste or texture.

The casserole is layered like a lasagna, with each slice offering a satisfying bite of eggplant, melted cheese, and rich tomato sauce. Whether you’re gluten intolerant or simply seeking a delicious casserole, this Eggplant Parmesan is sure to please.

Ingredients (Serves 4-6):

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 tablespoon salt
• 2 cups gluten-free breadcrumbs
• 1 cup gluten-free all-purpose flour
• 4 large eggs, beaten
• 1/2 cup grated Parmesan cheese
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Eggplant: Lay the eggplant slices on a large baking sheet and sprinkle both sides with 1 tablespoon of salt. Let them sit for 30 minutes to draw out excess moisture, then rinse and pat them dry with paper towels.
2. Bread the Eggplant: Set up a breading station with three shallow bowls: one with gluten-free flour, one with beaten eggs, and one with gluten-free breadcrumbs mixed with 1/4 cup Parmesan cheese. Dip each eggplant slice first in flour, then in the egg, and finally coat it with the breadcrumb mixture.
3. Fry the Eggplant: Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on each side, about 3-4 minutes per side. Transfer them to a paper towel-lined plate to drain excess oil.
4. Assemble the Casserole: Preheat the oven to 375°F (190°C). Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Layer half of the fried eggplant slices over the sauce, then spread 1 cup of marinara sauce over the eggplant. Sprinkle with half of the mozzarella cheese and a pinch of oregano and basil.
5. Layer Again: Repeat the layering process with the remaining eggplant, marinara sauce, and mozzarella cheese. Top with the remaining Parmesan cheese.
6. Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
7. Serve: Allow the casserole to cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

Extra Tips:

To guarantee a crispy texture, don’t overcrowd the skillet when frying the eggplant slices; work in batches instead. If you prefer a lighter version, you can also bake the breaded eggplant slices in a preheated oven at 400°F (200°C) for about 20 minutes, flipping halfway through.

Sausage and Peppers Rice Casserole

Sausage and Peppers Rice Casserole is a delightful gluten-free dish that combines savory sausage, sweet bell peppers, and fluffy rice into a comforting and satisfying meal. This casserole is perfect for a family dinner, offering a delicious blend of flavors and textures that everyone will enjoy. Not only is it gluten-free, but it’s also simple to make and can easily be adapted with ingredients you have on hand.

Whether you’re planning a weeknight dinner or a special occasion meal, this casserole is bound to be a hit. The combination of spicy sausage, vibrant peppers, and aromatic rice makes this dish a hearty and enjoyable option. As the casserole bakes, the flavors meld together beautifully, creating a savory and satisfying meal.

This recipe serves 4-6 people, making it ideal for family gatherings or leftovers for the next day. With just a few staple ingredients, you can whip up this comforting casserole that’s both nourishing and delicious.

Ingredients (Serves 4-6):

• 1 pound gluten-free sausage (such as Italian or chorizo)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 bell peppers (any color), sliced
• 3 cloves garlic, minced
• 1 cup uncooked long grain rice
• 2 cups chicken or vegetable broth
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• Fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to verify it reaches the required temperature for baking the casserole.
2. Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the gluten-free sausage, breaking it into small pieces with a spatula. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion and sliced bell peppers. Cook for about 5 minutes until they begin to soften. Add the minced garlic and cook for an additional minute until fragrant.
4. Prepare the Rice Mixture: Stir in the uncooked rice, verifying it’s well-coated with the oil and vegetable mixture. Add the cooked sausage back to the skillet, along with the chicken or vegetable broth, drained diced tomatoes, dried oregano, and dried basil. Season with salt and pepper to taste.
5. Transfer to Baking Dish: Pour the rice and sausage mixture into a 9×13-inch baking dish, spreading it evenly. Cover the dish with aluminum foil to prevent the top from drying out.
6. Bake: Place the casserole in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and sprinkle the shredded mozzarella cheese over the top.
7. Finish Baking: Return the casserole to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley if desired, and serve hot.

Extra Tips:

For added flavor, consider using a mix of different colored bell peppers, which not only enhances the taste but also makes the dish visually appealing. If you prefer a bit of heat, add some red pepper flakes or use a spicy sausage variety.

To verify the rice cooks evenly, make sure to spread it out well in the baking dish and stir the mixture thoroughly before baking. Finally, if you want to make this dish ahead of time, it can be assembled and stored in the refrigerator for up to 24 hours before baking. Just be sure to increase the baking time slightly to account for the chilled ingredients.

Lentil and Vegetable Casserole

Lentil and Vegetable Casserole is a hearty, nutritious dish perfect for those adhering to a gluten-free diet. This casserole is packed with protein-rich lentils and a colorful array of vegetables, making it both satisfying and wholesome. The combination of flavors and textures from the vegetables and spices guarantees that every bite is delicious and comforting.

Ideal for a cozy family dinner or a make-ahead meal for busy weeknights, this recipe is sure to become a staple in your gluten-free cooking repertoire.

The beauty of this casserole lies in its versatility. You can easily adjust the vegetables based on what you have on hand or what’s in season. The addition of herbs and spices enhances the natural flavors of the lentils and vegetables, making the dish flavorful without being overpowering.

This Lentil and Vegetable Casserole not only caters to gluten-free diets but is also vegetarian and can be made vegan by using plant-based cheese alternatives. Let’s plunge into this simple yet delicious recipe that serves 4-6 people.

Ingredients:

• 1 cup green or brown lentils
• 4 cups vegetable broth
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese (or vegan cheese, if preferred)
• 2 tablespoons olive oil
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the casserole will cook evenly once it’s assembled and placed in the oven.
2. Cook the Lentils: In a medium-sized pot, combine the lentils and vegetable broth. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 20-25 minutes or until the lentils are tender. Drain any excess liquid and set the lentils aside.
3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
4. Add Remaining Vegetables: Stir in the carrots, red bell pepper, zucchini, and cherry tomatoes. Cook for about 5-7 minutes, until the vegetables begin to soften.
5. Season the Mixture: Add the dried thyme, oregano, smoked paprika, salt, and pepper to the skillet. Stir well to confirm the vegetables are evenly coated with the spices.
6. Combine Lentils and Vegetables: Add the cooked lentils to the skillet with the vegetable mixture. Stir to combine all ingredients thoroughly.
7. Assemble the Casserole: Transfer the lentil and vegetable mixture to a large casserole dish. Sprinkle the shredded mozzarella cheese evenly over the top.
8. Bake the Casserole: Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the top is slightly golden.
9. Garnish and Serve: Remove the casserole from the oven and allow it to cool for a few minutes. Garnish with fresh basil if desired, then serve warm.

Extra Tips:

For an extra layer of flavor, consider adding a splash of balsamic vinegar to the vegetable mixture before baking. This will add a tangy depth to the dish.

If you prefer a more substantial meal, you can add cooked quinoa or rice to the casserole before baking. Remember to taste and adjust the seasonings before baking to confirm the flavors are balanced.

Finally, this casserole can be stored in the refrigerator for up to three days, making it a great option for meal prepping.

Baked Ratatouille Casserole

Baked Ratatouille Casserole is a delightful and colorful dish that brings the rustic flavors of Provence to your table. This gluten-free recipe combines fresh vegetables like zucchini, eggplant, and bell peppers, layered with a rich tomato sauce, and baked to perfection. The casserole is both hearty and healthy, making it an ideal dish for family gatherings or a simple weeknight dinner.

Its vibrant colors and aromatic herbs create not only a feast for the palate but also a stunning visual presentation. The beauty of this casserole lies in its simplicity and the natural flavors of the vegetables that shine through. The vegetables are thinly sliced and arranged beautifully in a baking dish, creating an eye-catching pattern.

A drizzle of olive oil and a sprinkle of herbs enhance the flavors, while the slow baking process melds everything together, resulting in a harmonious and satisfying dish. Whether served as a main dish or a side, Baked Ratatouille Casserole is sure to impress both in taste and aesthetics.

Ingredients (Serving size: 4-6 people):

• 2 medium zucchinis
• 2 medium eggplants
• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 cups of tomato sauce
• 3 cloves of garlic, minced
• 1 large onion, finely chopped
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to guarantee it’s at the right temperature for even baking.
2. Prepare the Vegetables: Wash the zucchinis, eggplants, and bell peppers. Slice them into thin, even rounds or strips to make sure they cook evenly. Aim for slices about 1/4 inch thick.
3. Sauté the Onion and Garlic: In a medium skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
4. Assemble the Casserole: Spread the sautéed onion and garlic evenly over the bottom of a 9×13 inch baking dish. Pour in the tomato sauce and spread it out evenly. Arrange the sliced vegetables in alternating layers or patterns over the sauce.
5. Season the Dish: Drizzle the remaining olive oil over the assembled vegetables. Sprinkle the thyme, oregano, salt, and pepper evenly over the top.
6. Bake the Casserole: Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and slightly golden.
7. Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.

Extra Tips:

For the best flavor, use fresh, seasonal vegetables. If available, heirloom tomatoes can be substituted for the tomato sauce for a fresher taste.

To prevent the casserole from becoming too watery, lightly salt the eggplant and let it sit for about 15 minutes before rinsing and patting dry; this draws out excess moisture. Additionally, if desired, you can add a sprinkle of parmesan cheese or a dairy-free alternative for a cheesy top layer.

Mushroom and Wild Rice Casserole

Mushroom and Wild Rice Casserole is a comforting and savory dish that makes for a perfect gluten-free meal. The earthy flavors of mushrooms, combined with the nutty texture of wild rice, create a hearty and satisfying casserole that’s sure to please both family and friends.

This recipe is ideal for those who are seeking a gluten-free option without sacrificing taste or texture, and it can easily be adapted to include your favorite vegetables or proteins.

This casserole is a great make-ahead meal, as it holds up well in the refrigerator and can be easily reheated for a quick dinner option. The combination of mushrooms and wild rice not only provides a rich flavor profile but also packs a nutritional punch with high fiber and protein content.

Whether you’re hosting a dinner party or simply looking for a nutritious weeknight meal, Mushroom and Wild Rice Casserole is a versatile dish that will quickly become a staple in your recipe repertoire.

Ingredients for 4-6 servings:

• 1 cup wild rice
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound mushrooms, sliced (such as cremini or button mushrooms)
• 2 tablespoons gluten-free soy sauce or tamari
• 1 teaspoon thyme
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 1/4 cup fresh parsley, chopped
• Salt to taste

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
2. Cook the Wild Rice: In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice, reduce the heat to low, cover, and let it simmer for about 45 minutes, or until the rice is tender and the broth is absorbed. Once done, fluff the rice with a fork and set aside.
3. Sauté the Vegetables: While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
4. Add the minced garlic and sliced mushrooms, and continue to cook for another 8-10 minutes until the mushrooms are browned and have released their moisture.
5. Season the Vegetables: Stir in the gluten-free soy sauce or tamari, thyme, and black pepper. Taste and adjust the seasoning with salt if needed.
6. Combine Ingredients: In a large mixing bowl, combine the cooked wild rice with the sautéed mushroom mixture. Add the grated Parmesan cheese (or nutritional yeast for a vegan option) and chopped parsley. Mix everything together until well combined.
7. Assemble the Casserole: Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
8. Bake the Casserole: Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the top is golden brown and the casserole is heated through.
9. Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with additional parsley if desired.

Extra Tips:

To enhance the flavor of your Mushroom and Wild Rice Casserole, consider adding a splash of white wine when sautéing the mushrooms for a more robust taste.

Additionally, if you prefer a creamier texture, you can incorporate a cup of coconut milk or a dairy-free cream alternative into the rice mixture before baking.

For an added nutritional boost, try mixing in some spinach or kale. Feel free to experiment with different types of mushrooms, such as shiitake or portobello, to vary the flavor profile.

This casserole can also be made ahead of time and refrigerated for up to 3 days or frozen for up to a month. Reheat in the oven before serving for best results.