20 Delicious Gluten Free Casserole Recipes for Every Occasion

Zesty flavors and hearty ingredients come together in our roundup of 20 Delicious Gluten Free Casserole Recipes for Every Occasion. Whether you’re craving comfort food on a chilly evening or need a quick, nutritious dinner solution, these dishes promise to delight. Perfect for home cooks across North America, each recipe is a testament to how gluten-free can still mean full of flavor. Dive in and discover your next favorite meal!

Chicken and Quinoa Bake

Craving a dish that’s as nutritious as it is delicious? Our Chicken and Quinoa Bake is here to save your dinner plans with its perfect blend of protein-packed quinoa and succulent chicken, all baked to golden perfection.

Ingredients

• 1.5 cups quinoa, rinsed and drained
• 2 cups free-range chicken broth
• 1 lb pasture-raised chicken breast, diced into 1-inch pieces
• 1 tbsp extra virgin olive oil
• 1 cup organic heavy cream
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 cup baby spinach leaves

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and cook until golden brown, about 5 minutes per side.
4. Stir in the minced garlic, sea salt, black pepper, and smoked paprika into the skillet with the chicken, cooking for an additional 1 minute until fragrant.
5. In the prepared baking dish, layer the cooked quinoa, chicken mixture, and baby spinach leaves. Pour the heavy cream evenly over the top and sprinkle with Parmigiano-Reggiano cheese.
6. Bake in the preheated oven for 25 minutes, or until the top is bubbly and golden brown.
7. Let the bake rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Lusciously creamy with a satisfying crunch from the golden top, this Chicken and Quinoa Bake is a testament to how wholesome ingredients can create a dish that’s both comforting and sophisticated. Serve it alongside a crisp green salad for a meal that’s as balanced as it is flavorful.

Spinach and Artichoke Casserole

Hold onto your spatulas, folks, because we’re about to dive into a dish that’s as comforting as your favorite sweatpants—Spinach and Artichoke Casserole. This creamy, dreamy concoction is the love child of your favorite dip and a hearty casserole, ready to steal the spotlight at any dinner table.

Ingredients

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup clarified butter
• 2 cups fresh spinach, roughly chopped
• 1 cup artichoke hearts, drained and chopped
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, melt the remaining clarified butter and sauté the minced garlic until fragrant, about 1 minute.
3. Add the roughly chopped spinach and artichoke hearts to the skillet, cooking until the spinach is wilted, approximately 3 minutes. Tip: Squeeze out excess moisture from the artichokes to prevent a soggy casserole.
4. Pour in the heavy cream, stirring continuously until the mixture begins to simmer, about 2 minutes.
5. Gradually whisk in the Parmesan and mozzarella cheeses until fully melted and the sauce is smooth. Season with sea salt, black pepper, and crushed red pepper flakes.
6. Transfer the mixture to the prepared baking dish and sprinkle evenly with panko breadcrumbs. Tip: For extra crunch, toast the panko in a dry skillet before sprinkling.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. Tip: Let the casserole rest for 5 minutes before serving to allow the sauce to thicken.

This Spinach and Artichoke Casserole emerges from the oven with a golden crust that gives way to a velvety, cheesy interior, punctuated by the earthy flavors of spinach and artichoke. Serve it alongside a crisp green salad or as a decadent side to grilled chicken for a meal that’s anything but ordinary.

Mexican Black Bean Casserole

Feast your eyes on this dish that’s as vibrant as a fiesta and as comforting as your favorite blanket—welcome to the world of Mexican Black Bean Casserole, where every bite is a celebration of flavor and texture.

Ingredients

• 2 cups cooked black beans, drained and rinsed
• 1 cup organic corn kernels, fresh or frozen
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 cup shredded Monterey Jack cheese
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice, freshly squeezed
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil. Add the red onion and red bell pepper, sautéing until softened, about 5 minutes.
3. Stir in the black beans, corn, cumin, smoked paprika, cayenne pepper, sea salt, and black pepper. Cook for another 3 minutes, allowing the flavors to meld.
4. Transfer the bean mixture to the prepared baking dish, spreading it evenly. Sprinkle the Monterey Jack cheese on top.
5. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and lightly golden.
6. Remove from the oven and immediately sprinkle with queso fresco, cilantro, and drizzle with lime juice.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to settle.

This casserole boasts a creamy interior with a crispy cheese topping, offering a delightful contrast. Serve it with a side of avocado slices or a dollop of sour cream for an extra layer of richness. Perfect for a cozy night in or as the star of your next potluck, it’s sure to steal the show.

Sweet Potato and Turkey Shepherd’s Pie

Venture into the cozy comfort of a dish that’s like a hug in a bowl, where sweet potatoes and turkey join forces to create a Shepherd’s Pie that’s anything but ordinary. This twist on the classic is packed with flavor, fun, and a whole lot of yum—perfect for those nights when you want to impress without the stress.

Ingredients

• 1.5 lbs ground turkey, preferably free-range
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup clarified butter
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots mix
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to precise taste
• 1/2 cup sharp cheddar cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large pot, boil the sweet potatoes in salted water until fork-tender, about 15 minutes. Tip: Cutting them into uniform sizes ensures even cooking.
3. Drain the sweet potatoes and return them to the pot. Add clarified butter and heavy cream, then mash until smooth. Season with salt and pepper to taste.
4. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
5. Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 8 minutes. Tip: Don’t overcrowd the pan to ensure the turkey browns nicely.
6. Stir in the tomato paste, thyme, smoked paprika, and frozen peas and carrots. Cook for another 5 minutes, allowing the flavors to meld.
7. Transfer the turkey mixture to a baking dish, spreading it evenly. Top with the mashed sweet potatoes, smoothing the surface with a spatula.
8. Sprinkle the grated cheddar cheese over the top. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
9. Let the pie rest for 5 minutes before serving to allow the layers to set.

Get ready to dive into a dish where the creamy sweetness of the potato topping perfectly contrasts the savory, spiced turkey beneath. Serve it with a crisp green salad to cut through the richness, or go all out with a dollop of sour cream on top for an extra indulgent touch.

Gluten Free Tuna Noodle Casserole

Zesty and zippy, this gluten-free tuna noodle casserole is here to shake up your dinner routine without shaking up your stomach. It’s comfort food that’s kind to your gut and bold in flavor, proving that gluten-free doesn’t mean fun-free.

Ingredients

• 8 ounces gluten-free elbow noodles
• 2 tablespoons clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup cremini mushrooms, sliced
• 1/4 cup gluten-free all-purpose flour
• 2 cups whole milk, warmed
• 1 cup chicken stock
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly grated nutmeg
• 2 (5-ounce) cans albacore tuna in water, drained
• 1 cup frozen peas, thawed
• 1/2 cup grated Parmesan cheese
• 1/2 cup gluten-free breadcrumbs
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the gluten-free elbow noodles according to package instructions until al dente, then drain and set aside.
3. In a large skillet over medium heat, melt the clarified butter. Add the diced onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic and sliced cremini mushrooms to the skillet, cooking until the mushrooms are golden, about 4 minutes. Tip: Don’t crowd the mushrooms to ensure they brown nicely.
5. Sprinkle the gluten-free all-purpose flour over the vegetables, stirring constantly for 1 minute to cook off the raw flour taste.
6. Gradually whisk in the warmed whole milk and chicken stock, ensuring no lumps remain. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
7. Stir in the Dijon mustard, smoked paprika, and freshly grated nutmeg. Season with salt and freshly ground black pepper to taste.
8. Fold in the drained albacore tuna, thawed peas, and cooked gluten-free elbow noodles until evenly coated with the sauce.
9. Transfer the mixture to the prepared baking dish. Sprinkle with grated Parmesan cheese and gluten-free breadcrumbs. Drizzle with extra-virgin olive oil.
10. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
11. Let the casserole stand for 5 minutes before serving. Tip: This allows the sauce to thicken slightly for easier serving.

Who knew gluten-free could be this glorious? The casserole emerges from the oven with a crispy, golden crust giving way to a creamy, savory interior studded with tender tuna and sweet peas. Serve it straight from the dish for a family-style meal that’s sure to impress, or plate it up with a side of crisp green salad for a contrast in textures.

Zucchini and Eggplant Parmesan Bake

Ready to dive into a dish that’s as fun to make as it is to devour? Our Zucchini and Eggplant Parmesan Bake is a veggie-packed twist on the classic, promising layers of cheesy, saucy goodness that’ll have you forgetting there’s anything green in there. Perfect for those nights when you want to pretend you’re eating healthy without sacrificing flavor.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 large eggplant, sliced into 1/4-inch rounds
• 1 cup all-purpose flour
• 3 pasture-raised eggs, lightly beaten
• 2 cups Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Season the zucchini and eggplant slices with salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
4. Dredge each vegetable slice in flour, dip in egg, then coat with the breadcrumb mixture, shaking off any excess.
5. Heat olive oil in a large skillet over medium heat. Fry the breaded slices in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
6. Spread a thin layer of marinara sauce in the bottom of the prepared baking dish. Arrange a layer of fried vegetables over the sauce, then sprinkle with mozzarella cheese. Repeat layers, finishing with a layer of cheese.
7. Bake for 25-30 minutes, or until the cheese is bubbly and golden.
8. Let the bake rest for 5 minutes before serving to allow the layers to set.

So, what’s the verdict? This bake is a textural dream—crispy on the outside, tender on the inside, and oozing with cheesy goodness. Serve it up with a side of garlic bread for the ultimate comfort food experience, or go rogue and layer it over spaghetti for a deconstructed parm pasta situation.

Cauliflower Mac and Cheese Casserole

Prepare to have your taste buds do a happy dance with this twist on a classic comfort food that swaps out pasta for cauliflower, because who said veggies can’t be decadent? Perfect for those days when you’re craving something cheesy but want to keep it on the lighter side, this dish is a game-changer.

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup Gruyère cheese, freshly grated
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp nutmeg, freshly grated
• Salt, to season
• 1/2 cup panko breadcrumbs
• 2 tbsp parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish with clarified butter.
2. Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch for 3 minutes, then drain and set aside. Tip: Blanching the cauliflower ensures it’s perfectly tender without becoming mushy.
3. In a medium saucepan over low heat, combine the heavy cream, Dijon mustard, smoked paprika, and nutmeg. Stir until the mixture is warm but not boiling.
4. Gradually add the cheddar and Gruyère cheeses to the cream mixture, stirring constantly until the cheese is fully melted and the sauce is smooth. Tip: Adding the cheese slowly prevents clumping and ensures a silky sauce.
5. Arrange the blanched cauliflower florets in the prepared casserole dish and pour the cheese sauce evenly over the top.
6. In a small bowl, mix the panko breadcrumbs with the remaining clarified butter and parsley. Sprinkle this mixture over the cauliflower and cheese sauce.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

You’ll love the creamy, cheesy goodness paired with the slight crunch of the panko topping. Serve it straight from the oven for a comforting side dish that might just steal the show.

Lentil and Vegetable Shepherd’s Pie

Zesty and packed with flavor, this Lentil and Vegetable Shepherd’s Pie is the ultimate comfort food with a twist. Who says you need meat to dive into a hearty, satisfying pie? Not us!

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups vegetable stock, low-sodium
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 cup frozen peas
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 tsp smoked paprika
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup unsweetened almond milk, warmed
• 2 tbsp clarified butter
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine lentils and vegetable stock. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender but not mushy. Drain any excess liquid and set aside.
3. Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery, sautéing for 5-7 minutes until vegetables soften.
4. Stir in peas, tomato paste, thyme, and smoked paprika, cooking for an additional 2 minutes to meld flavors.
5. Fold in cooked lentils, season with salt and pepper, then transfer the mixture to a 9-inch pie dish.
6. Meanwhile, boil potatoes in salted water for 15 minutes until fork-tender. Drain and return to the pot.
7. Add warmed almond milk and clarified butter to the potatoes. Mash until smooth, then season with salt and pepper.
8. Spread mashed potatoes over the lentil mixture, using a fork to create decorative peaks.
9. Bake for 20-25 minutes until the top is golden and the edges are bubbly.
10. Let stand for 5 minutes before serving to allow the filling to set.

Yield: This pie boasts a creamy, fluffy potato topping with a rich, savory lentil filling that’s bursting with texture. Try serving it with a crisp green salad dressed in a tangy vinaigrette to cut through the richness.

Chicken Enchilada Casserole with Corn Tortillas

Craving a dish that’s as easy to make as it is to devour? Look no further than this Chicken Enchilada Casserole with Corn Tortillas, a layered masterpiece that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 cups shredded, cooked chicken (preferably free-range)
• 12 corn tortillas, cut into quarters
• 1 1/2 cups enchilada sauce (homemade or store-bought)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/4 cup finely chopped cilantro
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, combine the shredded chicken with 1/2 cup of enchilada sauce, ground cumin, smoked paprika, and cayenne pepper. Mix until the chicken is evenly coated.
3. Arrange a layer of quartered corn tortillas at the bottom of the baking dish, slightly overlapping them.
4. Spread half of the chicken mixture over the tortillas, then drizzle with 1/2 cup of enchilada sauce.
5. Sprinkle half of the Monterey Jack and cheddar cheeses over the chicken layer.
6. Repeat the layers: tortillas, remaining chicken mixture, 1/2 cup enchilada sauce, and the rest of the cheeses.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Remove from the oven and let it sit for 5 minutes before serving. This rest time allows the layers to set, making it easier to slice.
9. Garnish with sour cream and chopped cilantro before serving.

Zesty, cheesy, and with just the right amount of kick, this casserole is a fiesta in every bite. Serve it with a side of avocado salad for a refreshing contrast to the rich, smoky flavors.

Eggplant and Mushroom Moussaka

Venture into the world of hearty, layered delights with this Eggplant and Mushroom Moussaka, a dish that’s as fun to make as it is to devour. Perfect for those who love to play with their food, this recipe promises a symphony of flavors wrapped in a cozy, baked embrace.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 lb cremini mushrooms, thinly sliced
• 1 cup clarified butter
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 cup all-purpose flour
• 2 cups whole milk, warmed
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Arrange eggplant slices on a baking sheet, brush both sides with clarified butter, and bake for 20 minutes until golden. Tip: Salting the eggplant before baking draws out moisture for a firmer texture.
3. In a large skillet, heat 2 tbsp clarified butter over medium heat. Add onions and garlic, sautéing until translucent, about 5 minutes.
4. Add mushrooms, cinnamon, and allspice, cooking until mushrooms are tender and liquid has evaporated, approximately 10 minutes. Season with salt and pepper.
5. In a saucepan, melt 1/2 cup clarified butter over medium heat. Whisk in flour to form a roux, cooking for 2 minutes until golden.
6. Gradually add warmed milk, whisking continuously until the sauce thickens, about 5 minutes. Remove from heat, then stir in beaten eggs and half the Parmesan. Tip: Tempering the eggs with a bit of hot sauce prevents curdling.
7. Layer half the eggplant in the prepared dish, top with the mushroom mixture, then remaining eggplant. Pour sauce over top, sprinkle with remaining Parmesan.
8. Bake for 45 minutes until bubbly and golden. Tip: Let it rest for 10 minutes before serving to set the layers.

Mouthwatering layers of tender eggplant, savory mushrooms, and creamy béchamel make this moussaka a showstopper. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Quinoa and Kale Stuffed Pepper Casserole

Alright, let’s dive into a dish that’s as nutritious as it is delicious, and trust me, your taste buds won’t know what hit them. A quinoa and kale stuffed pepper casserole is the hero your dinner table deserves, blending wholesome ingredients with a punch of flavor that’ll have everyone asking for seconds.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 4 large bell peppers, halved and seeded
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups kale, stems removed and leaves finely chopped
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 cup sharp cheddar cheese, grated
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the broth is absorbed.
3. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Stir in the kale, smoked paprika, cumin, and cayenne pepper, cooking until the kale is wilted, about 3 minutes. Tip: For extra flavor, let the kale slightly crisp at the edges.
5. Remove the skillet from heat and fold in the cooked quinoa and half of the cheddar cheese. Season with salt to taste.
6. Arrange the bell pepper halves in the prepared baking dish and generously fill each with the quinoa-kale mixture. Tip: Pack the filling tightly to prevent it from drying out.
7. Sprinkle the remaining cheddar cheese over the stuffed peppers. Tip: For a golden top, broil for the last 2 minutes of baking.
8. Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly.

Now, let’s talk about the masterpiece you’ve just created. Not only does this casserole boast a delightful contrast between the creamy quinoa filling and the crisp-tender peppers, but the smoky undertones from the paprika and the kick of cayenne make it a flavor powerhouse. Serve it with a dollop of Greek yogurt or a sprinkle of fresh cilantro to elevate the dish to new heights.

Gluten Free Green Bean Casserole

Gather ’round, food lovers, because we’re about to dive fork-first into a dish that’s as comforting as your favorite flannel pajamas but won’t leave you feeling like you’ve been hit by the gluten train. This gluten-free green bean casserole is the hero your holiday table deserves, blending crispy, creamy, and downright delicious into every bite.

Ingredients

• 1 pound fresh green beans, trimmed and halved
• 2 tablespoons clarified butter
• 8 ounces cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 cup gluten-free all-purpose flour
• 1 cup chicken stock (gluten-free)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup fried onions (gluten-free)
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Blanch the green beans in boiling water for 3 minutes, then immediately plunge into ice water to stop the cooking process. Drain and set aside.
3. In a large skillet over medium heat, melt the clarified butter. Add the mushrooms, garlic, and thyme, sautéing until the mushrooms are golden and the garlic is fragrant, about 5 minutes.
4. Sprinkle the gluten-free flour over the mushroom mixture, stirring constantly for 1 minute to cook off the raw flour taste.
5. Gradually whisk in the chicken stock and heavy cream, bringing the mixture to a simmer. Cook until thickened, about 3 minutes, then stir in the Parmesan cheese until melted.
6. Season the sauce with salt and pepper to taste, then fold in the blanched green beans until evenly coated.
7. Transfer the mixture to the prepared baking dish. Sprinkle the top with gluten-free breadcrumbs and fried onions.
8. Bake for 25 minutes, or until the top is golden and the casserole is bubbling around the edges.
9. Let the casserole stand for 5 minutes before serving to allow the sauce to thicken slightly.

This casserole emerges from the oven with a golden crust that gives way to a velvety, herb-infused interior, where the green beans retain just the right amount of crunch. Try serving it alongside a juicy roast or as the star of your vegetarian spread—either way, it’s bound to steal the show.

Turkey and Butternut Squash Bake

Let’s face it, folks—when the leaves start to turn and the air gets that crisp bite, nothing screams ‘autumn’ quite like a hearty, comforting bake that’s as easy on the eyes as it is on the palate. Enter our star player, a dish that marries the savory depth of turkey with the sweet, nutty embrace of butternut squash, all baked to golden perfection.

Ingredients

• 1.5 lbs ground turkey, preferably free-range
• 3 cups butternut squash, peeled and diced into 1-inch cubes
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 tbsp fresh sage, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup grated Parmesan cheese
• 2 pasture-raised eggs, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, brown the ground turkey until no pink remains, about 8-10 minutes. Tip: Breaking the turkey into small crumbles ensures even cooking.
3. Add the diced butternut squash to the skillet, sautéing with the turkey for 5 minutes until slightly softened.
4. Pour in the heavy cream, stirring gently to combine, then simmer for 3 minutes until the mixture thickens slightly. Tip: A wooden spoon is your best friend here to prevent sticking.
5. Remove from heat and stir in the sage, sea salt, and black pepper, adjusting seasoning as needed.
6. Transfer the mixture to the prepared baking dish, spreading evenly.
7. In a small bowl, whisk together the beaten eggs and Parmesan cheese, then drizzle over the turkey and squash mixture.
8. Bake for 25-30 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.

Fluffy, flavorful, and utterly fork-tender, this bake is a textural dream with its creamy interior and crispy top. Serve it alongside a crisp green salad or over a bed of wild rice for a meal that’s as nutritious as it is delicious.

Mediterranean Chickpea and Spinach Casserole

Savvy foodies, gather ’round! If you’re in the mood for a dish that’s as nourishing as it is delicious, let’s dive into this Mediterranean marvel that’s sure to spice up your dinner routine.

Ingredients

• 2 cups cooked chickpeas, drained and rinsed
• 1 lb fresh spinach, roughly chopped
• 1 cup crumbled feta cheese
• 1/2 cup extra virgin olive oil
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/2 cup vegetable broth
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes, cooking for another minute until fragrant.
4. Add the chopped spinach to the skillet, in batches if necessary, and cook until wilted, about 3 minutes. Tip: Wilt spinach in batches to avoid overcrowding the pan.
5. Mix in the cooked chickpeas and vegetable broth, simmering for 5 minutes to allow flavors to meld. Season with salt to taste.
6. Transfer the chickpea and spinach mixture to the prepared baking dish. Sprinkle the crumbled feta cheese evenly over the top.
7. Drizzle the remaining olive oil over the casserole and bake for 20 minutes, or until the cheese is lightly golden and bubbly. Tip: For a crispier top, broil for the last 2 minutes of baking.
8. Let the casserole sit for 5 minutes before serving to allow the flavors to settle. Tip: Resting the casserole ensures it holds together better when served.

Hearty and flavorful, this casserole boasts a creamy texture from the chickpeas, a slight tang from the feta, and a warm spice from the cumin. Serve it with a side of crusty bread to soak up all the delicious juices, or atop a bed of quinoa for an extra protein punch.

Beef and Mushroom Stroganoff Casserole

Feeling fancy but famished? This Beef and Mushroom Stroganoff Casserole is your ticket to a decadent dinner that’s as easy as it is indulgent. Perfect for those nights when you want to impress without the stress, this dish is a creamy, dreamy twist on a classic.

Ingredients

• 1.5 lbs grass-fed beef sirloin, thinly sliced
• 2 cups cremini mushrooms, quartered
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp clarified butter
• 1 tbsp all-purpose flour
• 1 cup beef stock
• 1 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 8 oz wide egg noodles, cooked al dente
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium-high heat, melt the clarified butter. Add the thinly sliced beef sirloin and sear until browned, about 3-4 minutes per side. Remove and set aside.
3. In the same skillet, add the diced onion and quartered cremini mushrooms. Sauté until the onions are translucent and the mushrooms have released their moisture, about 5 minutes.
4. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
5. Sprinkle the flour over the vegetables, stirring constantly to create a roux, about 1 minute.
6. Gradually whisk in the beef stock, ensuring no lumps remain. Bring to a simmer and cook until the sauce thickens, about 3 minutes.
7. Remove the skillet from heat and stir in the sour cream, Dijon mustard, and smoked paprika. Season with salt and freshly ground black pepper to taste.
8. Fold in the cooked egg noodles and seared beef until evenly coated with the sauce.
9. Transfer the mixture to the prepared baking dish and sprinkle with grated Parmesan cheese.
10. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.

Absolutely divine, this casserole boasts a creamy texture with a smoky depth from the paprika, and the Parmesan adds a crispy, cheesy crust. Serve it straight from the oven with a side of crisp green salad for a meal that’s both hearty and sophisticated.

Pumpkin and Sage Breakfast Casserole

Oh, the joys of autumn mornings when the air is crisp, and your stomach is screaming for something hearty yet sophisticated. This pumpkin and sage breakfast casserole is here to save your morning with its cozy vibes and a flavor profile that’s like a warm hug from the inside.

Ingredients

• 1 1/2 cups pure pumpkin puree
• 6 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 tbsp clarified butter
• 1 tbsp fresh sage, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• 1 cup day-old sourdough bread, cubed
• 1/2 cup sharp cheddar cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a large mixing bowl, whisk together the pumpkin puree, lightly beaten eggs, heavy cream, and whole milk until smooth.
3. Stir in the finely chopped sage, sea salt, freshly ground black pepper, and ground nutmeg into the wet mixture.
4. Gently fold in the cubed sourdough bread until all pieces are evenly coated with the pumpkin mixture.
5. Pour the mixture into the prepared baking dish and sprinkle the grated sharp cheddar cheese evenly on top.
6. Bake in the preheated oven for 35-40 minutes, or until the edges are golden and the center is set.
7. Let the casserole cool for 5 minutes before serving to allow the flavors to meld beautifully.

Rich in flavor with a velvety texture, this casserole is a breakfast game-changer. Serve it with a drizzle of maple syrup or a dollop of crème fraîche for an extra touch of decadence.

Ratatouille Casserole with Herbed Quinoa

Ratatouille isn’t just a movie anymore, folks—it’s a vibrant, veggie-packed casserole that’s about to steal the spotlight at your dinner table. Pair it with herbed quinoa, and you’ve got a dish that’s as nutritious as it is Instagram-worthy.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 cup cherry tomatoes, halved
• 1/4 cup extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/4 cup fresh basil, chiffonade

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large mixing bowl, combine the eggplant, zucchinis, red and yellow bell peppers, and cherry tomatoes. Drizzle with olive oil and toss to coat evenly.
3. Add the minced garlic, thyme, rosemary, sea salt, and black pepper to the vegetable mixture. Toss again until the herbs and spices are well distributed.
4. Spread the vegetable mixture in the prepared baking dish in an even layer. Roast in the preheated oven for 25 minutes, or until the vegetables are tender and slightly caramelized.
5. While the vegetables roast, prepare the quinoa. In a medium saucepan, bring the vegetable broth to a boil over high heat. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
6. Remove the quinoa from heat and let it stand, covered, for 5 minutes. Then, fluff with a fork and stir in the fresh basil.
7. Once the vegetables are done roasting, remove them from the oven. Let the casserole cool for 5 minutes before serving.

Marvel at the symphony of textures—tender veggies, fluffy quinoa, and a hint of crunch from the perfectly roasted edges. Serve this vibrant dish with a sprinkle of vegan parmesan or a dollop of cashew cream for an extra layer of indulgence.

Gluten Free Lasagna with Zucchini Noodles

Buckle up, food lovers, because we’re about to dive fork-first into a lasagna that’s so guilt-free, you’ll want to write it a thank-you note. This gluten-free marvel swaps out the pasta for zucchini noodles, making it a veggie-packed dream that even your carb-loving friends will secretly adore.

Ingredients

• 2 large zucchinis, spiralized into noodles
• 1 tbsp extra virgin olive oil
• 1 lb ground turkey, pasture-raised
• 1 cup marinara sauce, organic
• 1 cup ricotta cheese, whole milk
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, freshly grated
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, cook the ground turkey until no pink remains, about 5-7 minutes, breaking it apart with a spoon.
3. Add the marinara sauce to the skillet with the turkey, stirring to combine, and simmer for 3 minutes to meld flavors.
4. In a bowl, mix the ricotta cheese, garlic powder, dried basil, sea salt, and black pepper until well combined.
5. Layer half of the zucchini noodles at the bottom of the prepared baking dish, followed by half of the turkey mixture, then half of the ricotta mixture. Repeat the layers.
6. Sprinkle the top with mozzarella and Parmesan cheeses.
7. Bake for 25 minutes, or until the cheese is bubbly and slightly golden.
8. Let the lasagna sit for 5 minutes before slicing to allow layers to set.

Delight in each forkful of this lasagna, where the zucchini noodles offer a fresh crunch against the creamy, cheesy layers. Serve it up with a side of garlic bread (gluten-free, of course) for a meal that’s anything but ordinary.

Spicy Sausage and Sweet Potato Casserole

Let’s face it, folks: if your taste buds aren’t ready for a flavor fiesta, this Spicy Sausage and Sweet Potato Casserole will politely (but firmly) show them the door. It’s a dish that marries the fiery kick of sausage with the sweet, earthy whispers of sweet potato in a casserole that’s anything but shy.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp clarified butter
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt, to precise taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium-high heat, cook the spicy Italian sausage, breaking it into crumbles, until browned and no longer pink, about 5-7 minutes. Tip: Resist the urge to stir too often for perfect browning.
3. Add the diced sweet potatoes to the skillet, sautéing in the sausage fat until they begin to soften, about 5 minutes. Tip: A slight caramelization on the potatoes adds a depth of flavor.
4. Whisk together the heavy cream, Parmesan cheese, thyme leaves, smoked paprika, cayenne pepper, and a pinch of salt in a bowl.
5. Transfer the sausage and sweet potato mixture to the prepared baking dish, pouring the cream mixture evenly over the top.
6. Bake for 25-30 minutes, or until the top is golden and bubbly. Tip: Let it rest for 5 minutes before serving to allow the flavors to meld beautifully.

Kick back and marvel at your creation: a casserole that’s creamy, spicy, and sweet all at once, with a texture that’s both hearty and comforting. Serve it up with a crisp green salad to cut through the richness, or go all in with a side of crusty bread for the ultimate comfort food experience.

Summary

Savory, satisfying, and simple to make, these 20 gluten-free casserole recipes are perfect for any gathering or cozy night in. Whether you’re catering to dietary needs or just exploring new flavors, there’s something here for everyone. We’d love to hear which dishes become your favorites—drop a comment below and don’t forget to share the love on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.