20 Gluten-Free High-Protein Casseroles
These gluten-free casseroles combine generous protein with rice, quinoa, potatoes, vegetables, beans, cheese, and corn tortillas for comforting make-ahead meals.
Every recipe uses olive oil instead of seed oils and contains no soy or tofu. For gluten-free recipes, verify broth, seasoning blends, tortillas, grains, and other packaged ingredients.
Before you begin
Cooking times are estimates. Cook poultry and ground meat to 165°F and seafood to 145°F. Follow package directions for grains and packaged ingredients.
Jump to a recipe
- 1. Chicken Broccoli Rice Casserole
- 2. Turkey Taco Bake
- 3. Beef Potato Casserole
- 4. Chicken Enchilada Bake
- 5. Turkey Stuffed Pepper Casserole
- 6. Chicken Quinoa Bake
- 7. Beef Cabbage Bake
- 8. Turkey Sweet Potato Casserole
- 9. Chicken Spinach Rice Bake
- 10. Salmon Potato Casserole
- 11. Turkey Broccoli Rice Bake
- 12. Chicken White Bean Casserole
- 13. Beef Taco Rice Bake
- 14. Chicken Fajita Casserole
- 15. Turkey Quinoa Vegetable Bake
- 16. Chicken Tomato Rice Bake
- 17. Beef Sweet Potato Casserole
- 18. Chicken Artichoke Quinoa Bake
- 19. Turkey Enchilada Casserole
- 20. Chicken Cauliflower Rice Bake
1. Chicken Broccoli Rice Casserole
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 2 cups cooked rice, quinoa, or certified gluten-free grain
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
2. Turkey Taco Bake
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds lean ground turkey
- 4 cups chopped vegetables or fruit appropriate to the dish
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
3. Beef Potato Casserole
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds lean beef
- 1 1/2 pounds potatoes or sweet potatoes
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
4. Chicken Enchilada Bake
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 4 cups chopped vegetables or fruit appropriate to the dish
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
5. Turkey Stuffed Pepper Casserole
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds lean ground turkey
- 4 cups chopped vegetables or fruit appropriate to the dish
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
6. Chicken Quinoa Bake
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 2 cups cooked rice, quinoa, or certified gluten-free grain
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
7. Beef Cabbage Bake
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds lean beef
- 4 cups chopped vegetables or fruit appropriate to the dish
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
8. Turkey Sweet Potato Casserole
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds lean ground turkey
- 1 1/2 pounds potatoes or sweet potatoes
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
9. Chicken Spinach Rice Bake
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 2 cups cooked rice, quinoa, or certified gluten-free grain
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
10. Salmon Potato Casserole
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 4 salmon fillets
- 1 1/2 pounds potatoes or sweet potatoes
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
11. Turkey Broccoli Rice Bake
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds lean ground turkey
- 2 cups cooked rice, quinoa, or certified gluten-free grain
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
12. Chicken White Bean Casserole
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 4 cups chopped vegetables or fruit appropriate to the dish
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
13. Beef Taco Rice Bake
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds lean beef
- 2 cups cooked rice, quinoa, or certified gluten-free grain
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
14. Chicken Fajita Casserole
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 4 cups chopped vegetables or fruit appropriate to the dish
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
15. Turkey Quinoa Vegetable Bake
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds lean ground turkey
- 2 cups cooked rice, quinoa, or certified gluten-free grain
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
16. Chicken Tomato Rice Bake
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 2 cups cooked rice, quinoa, or certified gluten-free grain
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
17. Beef Sweet Potato Casserole
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds lean beef
- 1 1/2 pounds potatoes or sweet potatoes
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
18. Chicken Artichoke Quinoa Bake
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 2 cups cooked rice, quinoa, or certified gluten-free grain
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
19. Turkey Enchilada Casserole
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds lean ground turkey
- 4 cups chopped vegetables or fruit appropriate to the dish
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
20. Chicken Cauliflower Rice Bake
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 2 cups cooked rice, quinoa, or certified gluten-free grain
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
Planning tips
- Prep sturdy vegetables and grains in advance.
- Keep fresh toppings separate until serving.
- Freeze extra cooked portions if you will not use them within four days.
