Are you tired of sacrificing flavor for dietary restrictions? Look no further! Gluten-free cooking doesn’t have to mean a lackluster meal. With these 20 delicious gluten-free casserole recipes, you’ll be able to satisfy your cravings and accommodate your guests’ needs.
From classic comfort foods like cheesy broccoli rice casserole to international-inspired dishes like Mediterranean chickpea and spinach casserole, there’s something for everyone on this list. Whether you’re a busy parent looking for quick weeknight meals or a special occasion chef seeking to impress, these gluten-free casseroles are sure to become new favorites.
In the following pages, we’ll dive into each of these recipes, exploring ingredients, cooking methods, and tips for making them your own. Get ready to elevate your mealtime game with these tasty, gluten-free casserole ideas!
Cheesy Broccoli Rice Casserole
This classic casserole combines the flavors of tender broccoli, savory rice, and melted cheese for a comforting side dish that’s perfect for family dinners or potlucks.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 3 cups broccoli florets
– 1 onion, diced
– 1 cup grated cheddar cheese
– 1/2 cup milk
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook rice according to package instructions using 2 cups of water.
3. In a large skillet, sauté broccoli and onion in butter until tender.
4. Combine cooked rice, broccoli mixture, and milk in a mixing bowl. Season with salt and pepper to taste.
5. Transfer the mixture to a 9×13 inch baking dish. Top with grated cheddar cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Chicken and Quinoa Bake
A flavorful and nutritious one-pot dish that combines tender chicken, nutty quinoa, and sautéed vegetables.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1 cup quinoa, rinsed and drained
– 2 cups mixed frozen vegetables (such as peas, carrots, and corn)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 cup chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine quinoa, frozen vegetables, olive oil, onion, garlic, thyme, salt, and pepper.
3. Add the chicken to the bowl and toss until coated with the quinoa mixture.
4. Pour in the chicken broth and mix well.
5. Transfer the mixture to a 9×13-inch baking dish and cover with aluminum foil.
6. Bake for 35-40 minutes or until the chicken is cooked through and the quinoa is tender.
Cooking Time: 35-40 minutes
Spinach and Artichoke Casserole
Spinach and Artichoke Casserole: A creamy, cheesy, and indulgent side dish that’s perfect for any occasion!
Ingredients:
– 1 (14.5 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 1 cup mayonnaise
– 1/2 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped green onions
– 1 teaspoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine artichoke hearts, spinach leaves, mayonnaise, cheddar cheese, Parmesan cheese, green onions, and lemon juice. Mix well until all ingredients are fully incorporated.
3. Transfer the mixture to a 9×13-inch baking dish and smooth out the top.
4. Bake for 25-30 minutes or until the casserole is golden brown and heated through.
Cooking Time: 25-30 minutes
Mexican Black Bean Casserole
This hearty casserole combines the flavors of Mexico with the comfort of a warm, gooey dish. Perfect for a weeknight dinner or special occasion, it’s sure to please.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes with green chilies
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 oz tortilla chips
– 1 cup shredded cheese (Cheddar or Monterey Jack)
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, sauté onion, garlic, and red bell pepper until tender.
3. Add black beans, cumin, paprika, salt, and pepper; stir to combine.
4. In a separate bowl, mix diced tomatoes with green chilies and tortilla chips.
5. Grease a 9×13 inch baking dish and spread half of the bean mixture on the bottom.
6. Top with half of the tomato-tortilla chip mixture, followed by half of the shredded cheese.
7. Repeat layers and top with remaining cheese.
8. Bake for 30-35 minutes or until casserole is hot and bubbly.
Cooking Time: 30-35 minutes
Sweet Potato and Turkey Shepherd’s Pie
Sweet Potato and Turkey Shepherd’s Pie: A twist on the classic comfort dish, this recipe combines the natural sweetness of sweet potatoes with savory turkey and vegetables for a satisfying meal.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 pound ground turkey
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 cup chicken broth
– 2 tablespoons olive oil
– 2 teaspoons dried thyme
– Salt and pepper to taste
– 2 cups mashed sweet potatoes (for topping)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the turkey, onion, and garlic until the turkey is no longer pink. Add peas and carrots, chicken broth, olive oil, thyme, salt, and pepper. Simmer for 5 minutes.
3. Transfer the mixture to a 9×13 inch baking dish.
4. Top with mashed sweet potatoes.
5. Bake for 25-30 minutes or until the sweet potatoes are golden brown.
Cooking Time: 35-40 minutes
Gluten Free Tuna Noodle Casserole
A classic comfort food recipe gets a gluten-free makeover! This casserole is perfect for a quick and easy weeknight dinner that’s also safe for those with gluten intolerance.
Ingredients:
– 1 pound of tuna (drained and flaked)
– 8 oz gluten-free noodles (such as rice-based or quinoa-based)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 cup shredded cheddar cheese (gluten-free)
– 1/2 cup milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook gluten-free noodles according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
4. Stir in tuna, peas and carrots, salt, and pepper.
5. In a separate bowl, combine cooked noodles, tuna mixture, and milk. Mix well.
6. Transfer mixture to a 9×13 inch baking dish. Top with shredded cheese.
7. Bake for 25-30 minutes or until casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Zucchini and Eggplant Parmesan Bake
A delicious and flavorful twist on traditional eggplant parmesan, this recipe combines the best of summer’s bounty with melted mozzarella cheese. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 cup marinara sauce
– 8 oz mozzarella cheese, shredded
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix breadcrumbs and Parmesan cheese.
3. Dip each zucchini and eggplant slice in olive oil, then coat with breadcrumb mixture.
4. Arrange coated vegetables in a single layer on a baking sheet.
5. Spoon marinara sauce over the vegetables, followed by shredded mozzarella cheese.
6. Bake for 25-30 minutes or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Cauliflower Mac and Cheese Casserole
This recipe combines the richness of macaroni and cheese with the health benefits of cauliflower, making for a satisfying and nutritious casserole perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 head of cauliflower, broken into florets
– 8 oz macaroni
– 2 cups grated cheddar cheese
– 1 cup grated mozzarella cheese
– 1/4 cup all-purpose flour
– 2 tbsp unsalted butter
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions.
3. In a large skillet, sauté cauliflower in butter until tender.
4. In a separate bowl, combine flour, cheddar, and mozzarella cheese.
5. Add cooked macaroni, heavy cream, salt, and pepper to the cheese mixture; stir until combined.
6. Combine cooked cauliflower with the macaroni mixture.
7. Transfer mixture to a 9×13 inch baking dish and top with additional grated cheese (optional).
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Lentil and Vegetable Shepherd’s Pie
A hearty, plant-based twist on the classic shepherd’s pie, this recipe combines tender lentils with sautéed vegetables and a crispy mashed potato topping.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups mixed vegetables (such as carrots, zucchini, bell peppers, and onions)
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper, to taste
– 2 cups mashed potatoes
– 1 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine lentils, vegetables, olive oil, onion, garlic, thyme, and bay leaf.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Transfer the lentil mixture to a 9×13 inch baking dish.
6. Top with mashed potatoes and grated cheese (if using).
7. Bake for 25-30 minutes, or until the potato topping is golden brown.
Cooking Time: 1 hour
Chicken Enchilada Casserole with Corn Tortillas
This hearty casserole combines the flavors of Mexico with the comfort of a classic casserole, featuring shredded chicken, creamy enchilada sauce, and crispy corn tortillas.
Ingredients:
– 1 pound cooked chicken, shredded
– 8-10 corn tortillas
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup chopped onion
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat the enchilada sauce over medium heat.
3. Dip each tortilla in the enchilada sauce, coating both sides evenly.
4. Arrange 4-5 tortillas in a single layer in a 9×13-inch baking dish.
5. Top with half of the shredded chicken, chopped onion, and sprinkle with cheese.
6. Repeat the layers, ending with a layer of cheese on top.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Eggplant and Mushroom Moussaka
Moussaka is a classic Greek dish that never goes out of style, and this eggplant and mushroom version adds an earthy twist to the traditional recipe. With its rich flavors and satisfying texture, it’s perfect for a special occasion or a cozy night in.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1 cup fresh mushrooms, sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup bechamel sauce (white sauce)
– 1 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Brush eggplant slices with olive oil and season with salt, pepper, and oregano.
3. Grill or bake the eggplant until tender, about 30 minutes.
4. Sauté mushrooms, onion, and garlic in olive oil until softened.
5. Combine tomato puree, mushroom mixture, and cooked eggplant in a large baking dish.
6. Top with bechamel sauce and Parmesan cheese.
7. Bake for 25-30 minutes or until the top is golden brown.
Cooking Time: 55-60 minutes
Quinoa and Kale Stuffed Pepper Casserole
Transform your dinner routine with this vibrant and nutritious casserole, bursting with the flavors of roasted peppers, quinoa, and kale. Perfect for a quick weeknight meal or a weekend lunch.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add chopped kale; cook until wilted, about 2-3 minutes.
4. Stir in cooked quinoa, cumin, salt, and pepper.
5. Stuff each bell pepper with the quinoa-kale mixture, leaving some space at the top.
6. Place peppers in a baking dish and cover with foil.
7. Bake for 25-30 minutes or until peppers are tender.
8. Remove foil and top with shredded cheese (if using); return to oven for an additional 5-10 minutes.
Cooking Time: 35-40 minutes
Gluten Free Green Bean Casserole
A classic comfort food dish gets a gluten-free twist! This recipe is perfect for a cozy night in or as a side dish for your next family gathering.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 tablespoons olive oil
– 1 small onion, chopped
– 1 cup gluten-free cream of mushroom soup
– 1/2 cup milk (dairy or non-dairy)
– 1 teaspoon black pepper
– 1/4 cup gluten-free french-fried onions
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent.
3. Add green beans to the skillet and cook for 5-7 minutes or until tender. Season with black pepper.
4. In a separate bowl, mix cream of mushroom soup and milk until smooth.
5. Combine cooked green bean mixture with the soup mixture. Pour into a 9×13-inch baking dish.
6. Sprinkle gluten-free french-fried onions on top.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Turkey and Butternut Squash Bake
This recipe combines the savory flavor of turkey with the natural sweetness of roasted butternut squash, all wrapped up in a comforting casserole.
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs, cut into 1-inch pieces
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1 cup chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss together turkey, squash, olive oil, onion, garlic, cumin, smoked paprika, salt, and pepper.
3. Transfer the mixture to a 9×13-inch baking dish and pour in chicken broth.
4. Cover with aluminum foil and bake for 45 minutes.
5. Remove foil and continue baking for an additional 15-20 minutes, or until turkey is cooked through and squash is tender.
Cooking Time: 60-65 minutes
Mediterranean Chickpea and Spinach Casserole
This hearty casserole combines the flavors of chickpeas, spinach, feta cheese, and olives for a satisfying vegetarian meal.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add chickpeas, paprika, salt, and pepper; cook for 2-3 minutes.
4. Stir in spinach and olives; cook until heated through.
5. Transfer mixture to a 9×13-inch baking dish. Top with feta cheese and mozzarella cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Beef and Mushroom Stroganoff Casserole
A hearty, comforting casserole that combines the flavors of beef stroganoff with creamy pasta and mushrooms.
Ingredients:
– 1 lb ground beef
– 1 onion, chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup all-purpose flour
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup beef broth
– 1 cup heavy cream
– 8 oz egg noodles
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook egg noodles according to package instructions. Drain and set aside.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add chopped onion and sliced mushrooms to the skillet. Cook until onions are translucent and mushrooms are tender.
5. Stir in flour, paprika, salt, and pepper. Cook for 1 minute.
6. Gradually add beef broth and heavy cream, stirring to combine. Bring mixture to a simmer.
7. In a large mixing bowl, combine cooked noodles, beef mixture, and shredded cheese. Mix well.
8. Transfer mixture to a 9×13-inch baking dish. Top with chopped parsley.
9. Bake for 25-30 minutes or until casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Pumpkin and Sage Breakfast Casserole
Start your day off right with this deliciously savory breakfast casserole, featuring roasted pumpkin and fragrant sage. Perfect for a chilly morning or special occasion brunch.
Ingredients:
– 1 cup cooked pumpkin puree
– 6 eggs
– 1/2 cup heavy cream
– 1/4 cup grated cheddar cheese
– 1/4 cup chopped fresh sage
– 1 tablespoon butter, melted
– Salt and pepper to taste
– 1 9×13-inch baking dish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs, heavy cream, and a pinch of salt.
3. Add cooked pumpkin puree, cheddar cheese, and chopped sage; stir until well combined.
4. Pour mixture into prepared baking dish; dot with melted butter.
5. Bake for 35-40 minutes or until eggs are set and casserole is golden brown.
Cooking Time: 35-40 minutes
Ratatouille Casserole with Herbed Quinoa
This hearty casserole combines the classic Provençal flavors of ratatouille with the nutty goodness of herbed quinoa. Perfect for a comforting weeknight dinner or a weekend gathering.
Ingredients:
For the Ratatouille:
– 1 large eggplant, diced
– 2 large bell peppers, diced
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
For the Herbed Quinoa:
– 1 cup quinoa, rinsed and drained
– 2 cups water
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions.
3. In a large skillet, sauté eggplant, bell peppers, onion, and garlic until tender.
4. Add crushed tomatoes, olive oil, salt, and pepper; simmer for 10 minutes.
5. Combine cooked quinoa with chopped herbs (if using).
6. Assemble casserole by layering ratatouille mixture, then herbed quinoa in a 9×13 inch baking dish.
7. Bake for 25-30 minutes or until quinoa is toasted and casserole is hot.
Cooking Time: 40-50 minutes
Gluten Free Lasagna with Zucchini Noodles
Transform your classic lasagna into a healthier, gluten-free version using zucchini noodles instead of traditional pasta.
Ingredients:
– 3 medium zucchinis
– 1 pound ground beef or turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 cups marinara sauce (homemade or store-bought)
– 8 ounces ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. Spiralize zucchinis into noodle-like strands.
3. Cook ground beef or turkey in a large skillet, breaking up with a spoon as it cooks.
4. Add chopped onion and minced garlic; cook until onion is translucent.
5. Stir in marinara sauce.
6. In a separate bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese.
7. Assemble lasagna by layering zucchini noodles, meat sauce, and cheese mixture.
8. Top with additional mozzarella cheese.
9. Bake for 30-40 minutes or until cheese is melted and bubbly.
Cook Time: 30-40 minutes
Spicy Sausage and Sweet Potato Casserole
This hearty casserole combines the rich flavors of spicy sausage with the natural sweetness of sweet potatoes, topped with a crunchy brown sugar crust. Perfect for a comforting weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb sweet potatoes, peeled and thinly sliced
– 1 lb spicy sausage (such as Andouille), casings removed
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup brown sugar
– 1 tsp ground cumin
– Salt and pepper to taste
– 1/4 cup breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the sausage over medium-high heat until browned, breaking it up with a spoon as it cooks.
3. Add the olive oil, onion, and garlic to the skillet and cook until the vegetables are softened.
4. Arrange the sweet potato slices in a 9×13-inch baking dish.
5. Top the sweet potatoes with the sausage mixture and sprinkle with cumin, salt, and pepper.
6. In a small bowl, mix together the brown sugar and breadcrumbs. Sprinkle evenly over the top of the casserole.
7. Bake for 35-40 minutes or until the sweet potatoes are tender and the topping is golden brown.
Cooking Time: 35-40 minutes
Summary
Get ready to impress your guests with these 20 delicious gluten-free casserole recipes, perfect for every occasion! From classic comfort foods like Cheesy Broccoli Rice Casserole and Cauliflower Mac and Cheese Casserole, to international twists like Mediterranean Chickpea and Spinach Casserole and Ratatouille Casserole with Herbed Quinoa. These easy-to-make dishes cater to a range of dietary needs and are sure to please even the pickiest eaters. Whether you’re hosting a holiday gathering or just need a quick weeknight meal, these gluten-free casseroles have got you covered.