30 Gluten-Free Casserole Recipes to Delight Your Dinner Table

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Welcome to a world where comfort food and gluten-free living coexist in delicious harmony. Casseroles, with their hearty layers and bubbling, cheesy tops, have long been a symbol of warmth, family, and satisfying home-cooked meals. For those navigating a gluten-free lifestyle, the thought of giving up these one-dish wonders can be disheartening. But what if we told you that you don’t have to? This comprehensive guide is here to prove that gluten-free casseroles are not only possible but can be just as flavorful, comforting, and easy to make as their traditional counterparts.

Whether you’re newly diagnosed with celiac disease, have a gluten sensitivity, or are simply looking to explore healthier and more diverse meal options, this collection of 30 gluten-free casserole recipes has something for everyone. From classic chicken and rice bakes to inventive vegetarian creations and hearty breakfast stratas, you’ll discover a treasure trove of dishes that will delight your family and simplify your weeknight routine. We’ll explore essential gluten-free ingredients, provide practical tips for success, and guide you through each recipe with clear, step-by-step instructions. Get ready to rediscover the joy of casseroles and embrace a world of gluten-free cooking that is anything but restrictive.

Essential Gluten-Free Casserole Basics

Before we dive into the recipes, let’s cover some fundamental principles of gluten-free casserole cooking. Understanding these basics will empower you to adapt your favorite family recipes, experiment with new ingredients, and achieve consistently delicious results. From choosing the right flour to mastering the art of a creamy, gluten-free sauce, these tips and tricks will become your go-to guide for all things casserole.

Key Ingredients and Substitutions

Building a flavorful and structurally sound gluten-free casserole starts with the right ingredients. Many traditional casserole recipes rely on gluten-containing products for thickening, binding, and texture. Fortunately, there are numerous gluten-free alternatives that perform beautifully. Here are some of the most common ingredients you’ll encounter and their gluten-free counterparts:

Flour: Wheat flour is often used to create a roux for creamy sauces. To make your casseroles gluten-free, you can use a good quality all-purpose gluten-free flour blend. Look for blends that contain a mix of rice flour, potato starch, and tapioca starch for the best results. For a grain-free option, almond flour can also be used, though it will create a slightly different texture.
Pasta: Many classic casseroles feature pasta. Today, there is a wide variety of gluten-free pasta available, made from ingredients like rice, corn, quinoa, and legumes. When using gluten-free pasta in a casserole, it’s often best to slightly undercook it before baking, as it will continue to cook in the oven.
Breadcrumbs: Breadcrumbs are frequently used as a crunchy topping for casseroles. You can easily make your own gluten-free breadcrumbs by toasting and processing gluten-free bread. Alternatively, you can purchase pre-made gluten-free breadcrumbs or use other creative toppings like crushed gluten-free crackers, crispy fried onions (be sure to check the label for gluten), or even a sprinkle of Parmesan cheese.

Gluten-Free Thickening Agents

Achieving a thick, creamy sauce is the hallmark of a great casserole. Without wheat flour, you’ll need to turn to other thickening agents. Here are some of the most effective options:

Cornstarch: A readily available and effective thickener, cornstarch creates a glossy, translucent sauce. To use it, create a slurry by mixing equal parts cornstarch and cold water before whisking it into your sauce.
Arrowroot Starch: Similar to cornstarch, arrowroot is a great thickener that works well in a variety of sauces. It has a more neutral flavor than cornstarch and holds up well to acidic ingredients.
Tapioca Starch: This starch is an excellent choice for creating a silky, smooth texture. It’s also a good option for sauces that will be frozen, as it doesn’t break down as easily as some other starches.
Xanthan Gum: A small amount of xanthan gum can go a long way in thickening and stabilizing your sauces. It’s a powerful binder that helps to mimic the properties of gluten. Use it sparingly, as too much can result in a gummy texture.

Equipment Recommendations

While you don’t need a lot of fancy equipment to make a great casserole, a few key pieces will make the process much easier:

Casserole Dish: A 9×13-inch casserole dish is a versatile size that will work for most recipes. Glass, ceramic, and cast-iron are all excellent choices. A dish with a lid is also a great feature, as it can be used for both baking and storing leftovers.
Large Skillet: A large, oven-safe skillet is perfect for browning meat and sautéing vegetables before they go into the casserole. A cast-iron skillet is a particularly good choice, as it can go from the stovetop to the oven with ease.
Whisk: A good quality whisk is essential for creating smooth, lump-free sauces.

Make-Ahead and Freezer Tips

One of the best things about casseroles is that they are incredibly convenient for meal prep. Most casseroles can be assembled ahead of time and stored in the refrigerator for up to two days before baking. You can also freeze many casseroles for a quick and easy meal on a busy night. To freeze a casserole, assemble it as directed, but don’t bake it. Cover it tightly with plastic wrap and foil and freeze for up to three months. When you’re ready to eat, thaw the casserole in the refrigerator overnight and then bake as directed.

Chicken & Poultry Casseroles

1. Classic Gluten-Free Chicken and Rice Casserole

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings: 6-8

This timeless classic is the ultimate comfort food, reimagined for a gluten-free lifestyle. Tender chicken and fluffy rice are baked in a creamy, savory sauce, creating a dish that is both satisfying and simple to prepare. It’s a family-friendly meal that is perfect for a cozy weeknight dinner.

Ingredients:

2 cups cooked, shredded chicken (rotisserie chicken works well)
1 cup uncooked long-grain white rice
1 (10.5 ounce) can gluten-free cream of chicken soup
1 cup milk or unsweetened almond milk
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese, divided

Instructions:

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the cooked chicken, uncooked rice, gluten-free cream of chicken soup, milk, onion, celery, parsley, salt, and pepper. Stir until well combined.
Fold in 1/2 cup of the shredded cheddar cheese.
Pour the mixture into the prepared baking dish and spread evenly.
Cover the dish with foil and bake for 45 minutes.
Remove the foil, sprinkle the remaining 1/2 cup of cheese on top, and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the rice is tender.
Let the casserole rest for 10 minutes before serving.

Nutritional Highlights:

This casserole is a good source of protein and carbohydrates, making it a balanced and filling meal. Using brown rice instead of white rice can increase the fiber content.

Make-Ahead/Freezer Tips:

Assemble the casserole as directed, but do not bake. Cover tightly and refrigerate for up to 2 days or freeze for up to 3 months. If baking from frozen, add 20-30 minutes to the initial baking time.

Variation Suggestions:

Add vegetables: Stir in a cup of frozen peas and carrots with the other ingredients for an extra boost of nutrients.
Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a little extra heat.
Dairy-free option: Use a dairy-free cream of chicken soup and a dairy-free cheese substitute.

2. Creamy Chicken Broccoli Rice Bake

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 6

A one-pan wonder that combines tender chicken, vibrant broccoli, and fluffy rice in a rich, creamy cheese sauce. This casserole is a complete meal in itself and is sure to become a family favorite.

Ingredients:

3 cups cooked rice
2 cups cooked, chopped chicken
3 cups broccoli florets, lightly steamed
1 (10.5 ounce) can gluten-free cream of mushroom soup
1/2 cup milk
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
Salt and pepper to taste

Instructions:

Preheat oven to 350°F (175°C). Lightly grease a 2-quart casserole dish.
In a large bowl, combine the cooked rice, chopped chicken, and steamed broccoli.
In a separate bowl, whisk together the gluten-free cream of mushroom soup, milk, garlic powder, salt, and pepper.
Pour the soup mixture over the rice mixture and stir to combine.
Stir in 1/2 cup of the cheddar cheese.
Transfer the mixture to the prepared casserole dish.
Top with the remaining cheddar cheese and the Parmesan cheese.
Bake for 25-30 minutes, or until heated through and the cheese is melted and golden.

Nutritional Highlights:

This dish is packed with protein from the chicken and fiber and vitamins from the broccoli. Using brown rice will further increase the nutritional value.

Make-Ahead/Freezer Tips:

This casserole can be assembled a day in advance and refrigerated. It also freezes well. Thaw in the refrigerator before baking.

Variation Suggestions:

Add a crunchy topping: Sprinkle with gluten-free breadcrumbs or crushed gluten-free crackers before baking.
Change up the cheese: Try a different cheese, such as Monterey Jack or a Colby blend.

3. Buffalo Ranch Chicken Casserole

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 6

Get ready for a flavor explosion with this zesty and creamy casserole. It combines the spicy kick of buffalo sauce with the cool, savory flavor of ranch dressing, all baked together with tender chicken and gluten-free pasta.

Ingredients:

8 ounces gluten-free pasta (penne or rotini work well)
2 cups cooked, shredded chicken
1/2 cup buffalo wing sauce
1/2 cup gluten-free ranch dressing
4 ounces cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 tablespoons chopped green onions, for garnish

Instructions:

Preheat oven to 375°F (190°C). Cook the gluten-free pasta according to package directions, but for 2 minutes less than the recommended time. Drain and set aside.
In a large bowl, combine the shredded chicken, buffalo wing sauce, ranch dressing, and softened cream cheese. Stir until well combined.
Gently fold in the cooked pasta.
Pour the mixture into a greased 8×8-inch baking dish.
Top with the shredded mozzarella and cheddar cheeses.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped green onions before serving.

Nutritional Highlights:

This casserole is a great source of protein. To reduce the fat content, you can use a lower-fat cream cheese and ranch dressing.

Make-Ahead/Freezer Tips:

Assemble the casserole without baking and store in the refrigerator for up to 24 hours. This casserole can also be frozen before baking.

Variation Suggestions:

Add some crunch: Sprinkle with crushed gluten-free tortilla chips before baking.
Adjust the heat: Use more or less buffalo sauce to suit your taste.

4. Chicken Enchilada Casserole

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 8

All the flavor of traditional chicken enchiladas in a simple, layered casserole. Corn tortillas are layered with a creamy chicken filling and smothered in a rich enchilada sauce and melted cheese.

Ingredients:

12 corn tortillas, cut into strips
2 cups cooked, shredded chicken
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can gluten-free red enchilada sauce
1 cup sour cream or plain Greek yogurt
1 cup shredded Monterey Jack cheese
1/2 cup chopped cilantro
1/4 cup chopped red onion

Instructions:

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the shredded chicken, black beans, 1/2 cup of the enchilada sauce, and sour cream. Stir to combine.
Arrange half of the tortilla strips in the bottom of the prepared baking dish.
Top with half of the chicken mixture.
Repeat the layers with the remaining tortilla strips and chicken mixture.
Pour the remaining enchilada sauce over the top.
Sprinkle with the shredded Monterey Jack cheese.
Bake for 25-30 minutes, or until heated through and the cheese is bubbly.
Garnish with cilantro and red onion before serving.

Nutritional Highlights:

This casserole is a good source of protein and fiber. Using Greek yogurt instead of sour cream can increase the protein content.

Make-Ahead/Freezer Tips:

Assemble the casserole and refrigerate for up to 24 hours before baking. This casserole also freezes well.

Variation Suggestions:

Add some veggies: Stir in a cup of corn or diced bell peppers with the chicken mixture.
Make it spicy: Use a hot enchilada sauce or add a chopped jalapeño to the filling.

5. Chicken Pot Pie Casserole

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 6

Enjoy the comforting flavors of a classic chicken pot pie without the fuss of a traditional crust. This easy casserole features a creamy chicken and vegetable filling topped with a simple gluten-free biscuit topping.

Ingredients:

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 cup chopped carrots
1 cup frozen peas
1/2 cup chopped celery
1/3 cup chopped onion
1 (10.5 ounce) can gluten-free cream of chicken soup
1/2 cup milk
1 teaspoon dried thyme
Salt and pepper to taste
1 cup gluten-free all-purpose baking mix
1/2 cup milk
1/4 cup melted butter

Instructions:

Preheat oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
In the same skillet, add the carrots, celery, and onion. Cook until tender, about 5 minutes.
Stir in the cooked chicken, frozen peas, gluten-free cream of chicken soup, milk, thyme, salt, and pepper.
Bring the mixture to a simmer and then pour it into a greased 9-inch deep-dish pie plate or a 2-quart casserole dish.
In a separate bowl, combine the gluten-free baking mix, milk, and melted butter. Stir until a soft dough forms.
Drop spoonfuls of the dough over the chicken mixture.
Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.

Nutritional Highlights:

This casserole is a complete meal, with protein, vegetables, and carbohydrates all in one dish.

Make-Ahead/Freezer Tips:

The filling can be made ahead of time and stored in the refrigerator for up to 2 days. The biscuit topping should be made just before baking.

Variation Suggestions:

Add other vegetables: Mushrooms, green beans, or corn would all be delicious additions.
Use a different meat: Leftover turkey would be a great substitute for the chicken.

6. King Ranch Chicken (GF Version)

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 8

A Texas classic gets a gluten-free makeover. This creamy, cheesy casserole is packed with chicken, corn tortillas, and a zesty blend of spices. It’s a crowd-pleasing dish that is perfect for a potluck or a family dinner.

Ingredients:

10-12 corn tortillas, torn into bite-sized pieces
3 cups cooked, shredded chicken
1 (10.5 ounce) can gluten-free cream of chicken soup
1 (10.5 ounce) can gluten-free cream of mushroom soup
1 (10-ounce) can diced tomatoes and green chilies, undrained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon chili powder
1/2 teaspoon garlic powder
2 cups shredded cheddar cheese

Instructions:

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes and green chilies, onion, bell pepper, chili powder, and garlic powder. Stir until well combined.
Arrange half of the tortilla pieces in the bottom of the prepared baking dish.
Top with half of the chicken mixture and 1 cup of the shredded cheese.
Repeat the layers with the remaining tortilla pieces, chicken mixture, and cheese.
Bake for 30-35 minutes, or until heated through and bubbly.

Nutritional Highlights:

This casserole is a good source of protein. To reduce the sodium content, look for low-sodium canned soups.

Make-Ahead/Freezer Tips:

Assemble the casserole and refrigerate for up to 24 hours before baking. This casserole also freezes well.

Variation Suggestions:

Add some beans: A can of black beans or pinto beans would be a great addition.
Make it spicier: Add a pinch of cayenne pepper or a chopped jalapeño to the chicken mixture.

7. Chicken Tetrazzini with GF Pasta

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 8

A creamy and comforting pasta bake that is perfect for a special occasion or a cozy night in. This gluten-free version of the classic dish features tender chicken and mushrooms in a rich, sherry-infused cream sauce, all tossed with gluten-free spaghetti.

Ingredients:

12 ounces gluten-free spaghetti, cooked and drained
3 cups cooked, shredded chicken
8 ounces mushrooms, sliced
1/2 cup butter
1/2 cup gluten-free all-purpose flour
2 cups chicken broth
1 cup milk
1/4 cup dry sherry
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Salt and pepper to taste
1/2 cup gluten-free breadcrumbs
2 tablespoons melted butter

Instructions:

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large saucepan, melt the butter over medium heat. Add the mushrooms and cook until tender.
Stir in the gluten-free flour and cook for 1 minute, stirring constantly.
Gradually whisk in the chicken broth and milk until the sauce is smooth and thickened.
Stir in the sherry, Parmesan cheese, parsley, salt, and pepper.
Add the cooked spaghetti and shredded chicken to the sauce and toss to combine.
Pour the mixture into the prepared baking dish.
In a small bowl, combine the gluten-free breadcrumbs and melted butter. Sprinkle over the top of the casserole.
Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.

Nutritional Highlights:

This dish is a good source of protein and carbohydrates. To reduce the fat content, you can use a lower-fat milk.

Make-Ahead/Freezer Tips:

Assemble the casserole without the breadcrumb topping and refrigerate for up to 24 hours. Add the topping just before baking. This casserole can also be frozen.

Variation Suggestions:

Add some veggies: A cup of frozen peas or steamed asparagus would be a great addition.
Use a different pasta: Any type of gluten-free pasta will work in this recipe.

8. Mediterranean Chicken and Quinoa Bake

Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 6

Transport your taste buds to the sunny Mediterranean with this vibrant and healthy casserole. It features tender chicken, fluffy quinoa, and a delicious blend of Mediterranean flavors, including sun-dried tomatoes, olives, and feta cheese.

Ingredients:

1 cup uncooked quinoa, rinsed
2 cups chicken broth
2 cups cooked, shredded chicken
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup chopped sun-dried tomatoes
1/2 cup Kalamata olives, pitted and halved
1/4 cup chopped fresh basil
1/4 cup crumbled feta cheese
2 tablespoons lemon juice
1 teaspoon dried oregano
Salt and pepper to taste

Instructions:

Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
In a medium saucepan, bring the quinoa and chicken broth to a boil. Reduce the heat, cover, and simmer for 15-20 minutes, or until the liquid is absorbed.
In a large bowl, combine the cooked quinoa, shredded chicken, artichoke hearts, sun-dried tomatoes, olives, basil, lemon juice, and oregano. Season with salt and pepper to taste.
Pour the mixture into the prepared baking dish.
Sprinkle with the crumbled feta cheese.
Bake for 20-25 minutes, or until heated through.

Nutritional Highlights:

This casserole is packed with protein, fiber, and healthy fats. Quinoa is a complete protein, making this a very nutritious meal.

Make-Ahead/Freezer Tips:

Assemble the casserole and refrigerate for up to 2 days before baking. This casserole can also be frozen.

Variation Suggestions:

Add some greens: Stir in a cup of fresh spinach with the other ingredients.
Use a different grain: Cooked brown rice or farro (not gluten-free) could be used in place of the quinoa.

Beef & Ground Meat Casseroles

9. Classic Tater Tot Hotdish (Minnesota Style)

Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes
Servings: 8

A beloved Midwestern classic, this tater tot hotdish is the ultimate comfort food. A savory ground beef and vegetable filling is topped with a layer of crispy tater tots and melted cheese. It’s a hearty and satisfying meal that is sure to please the whole family.

Ingredients:

1 pound ground beef
1 large onion, chopped
1 (10.5 ounce) can gluten-free cream of mushroom soup
1 (16-ounce) bag frozen mixed vegetables (corn, peas, carrots, green beans)
1/2 cup milk
1 teaspoon Worcestershire sauce (ensure it’s gluten-free)
Salt and pepper to taste
1 (32-ounce) bag frozen tater tots
2 cups shredded cheddar cheese

Instructions:

Preheat oven to 375°F (190°C).
In a large skillet, cook the ground beef and onion over medium-high heat until the beef is browned and the onion is tender. Drain off any excess grease.
Stir in the gluten-free cream of mushroom soup, frozen vegetables, milk, and Worcestershire sauce. Season with salt and pepper to taste.
Pour the beef mixture into a 9×13-inch baking dish.
Arrange the frozen tater tots in a single layer on top of the beef mixture.
Bake for 40-50 minutes, or until the tater tots are golden brown and the filling is bubbly.
Sprinkle with the shredded cheddar cheese and bake for another 5-10 minutes, or until the cheese is melted.

Nutritional Highlights:

This casserole is a good source of protein and carbohydrates. To reduce the fat content, you can use a leaner ground beef.

Make-Ahead/Freezer Tips:

Assemble the casserole without the tater tot topping and refrigerate for up to 24 hours. Add the tater tots just before baking. This casserole can also be frozen.

Variation Suggestions:

Use a different meat: Ground turkey or chicken would be a great substitute for the ground beef.
Add some spice: A pinch of cayenne pepper or a dash of hot sauce would add a nice kick.

10. Gluten-Free Shepherd’s Pie

Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
Servings: 6

A hearty and savory classic, this gluten-free shepherd’s pie features a rich ground lamb or beef filling topped with a creamy mashed potato crust. It’s a comforting and satisfying meal that is perfect for a chilly evening.

Ingredients:

1 1/2 pounds ground lamb or beef
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1/4 cup gluten-free all-purpose flour
1 1/2 cups beef broth
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce (ensure it’s gluten-free)
1 teaspoon dried thyme
1 cup frozen peas
Salt and pepper to taste
4 cups mashed potatoes (about 2 pounds of potatoes)
1/4 cup milk
2 tablespoons butter
1/2 cup shredded cheddar cheese (optional)

Instructions:

Preheat oven to 400°F (200°C).
In a large skillet, cook the ground meat, onion, carrots, and celery over medium-high heat until the meat is browned and the vegetables are tender. Drain off any excess grease.
Stir in the garlic and cook for 1 minute more.
Sprinkle the gluten-free flour over the meat mixture and stir to combine. Cook for 1 minute.
Gradually whisk in the beef broth, tomato paste, and Worcestershire sauce. Bring the mixture to a simmer and cook until the sauce has thickened.
Stir in the thyme and frozen peas. Season with salt and pepper to taste.
Pour the meat mixture into a 2-quart casserole dish.
In a separate bowl, combine the mashed potatoes, milk, and butter. Season with salt and pepper to taste.
Spread the mashed potatoes over the meat mixture.
If using, sprinkle with the shredded cheddar cheese.
Bake for 25-30 minutes, or until the filling is bubbly and the potatoes are golden brown.

Nutritional Highlights:

This dish is a good source of protein and iron. Using lean ground meat will reduce the fat content.

Make-Ahead/Freezer Tips:

The filling can be made ahead of time and stored in the refrigerator for up to 2 days. The mashed potatoes should be made just before assembling the casserole.

Variation Suggestions:

Add other vegetables: Mushrooms or corn would be delicious additions to the filling.
Use a different topping: A mashed sweet potato topping would be a flavorful alternative.

11. Taco Casserole with Corn Tortillas

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 8

All the flavors of your favorite tacos in a cheesy, layered casserole. This dish is a fun and easy way to enjoy a taco night any day of the week.

Ingredients:

1 pound ground beef
1 packet gluten-free taco seasoning
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 (10-ounce) can diced tomatoes with green chilies, undrained
12 corn tortillas, cut into quarters
2 cups shredded Mexican cheese blend
Sour cream, salsa, and chopped cilantro for serving

Instructions:

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large skillet, cook the ground beef over medium-high heat until browned. Drain off any excess grease.
Stir in the taco seasoning, black beans, corn, and diced tomatoes with green chilies. Bring the mixture to a simmer.
Arrange half of the tortilla quarters in the bottom of the prepared baking dish.
Top with half of the beef mixture and 1 cup of the shredded cheese.
Repeat the layers with the remaining tortilla quarters, beef mixture, and cheese.
Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted.
Serve with sour cream, salsa, and cilantro.

Nutritional Highlights:

This casserole is a good source of protein and fiber. Using lean ground beef will reduce the fat content.

Make-Ahead/Freezer Tips:

Assemble the casserole and refrigerate for up to 24 hours before baking. This casserole also freezes well.

Variation Suggestions:

Add some veggies: Diced bell peppers or onions would be a great addition to the beef mixture.
Make it vegetarian: Substitute the ground beef with a can of pinto beans or a plant-based ground meat alternative.

12. Stuffed Pepper Casserole

Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Servings: 8

Enjoy all the delicious flavors of stuffed peppers in a simple, deconstructed casserole. This hearty and flavorful dish is packed with ground beef, rice, and bell peppers, all baked in a savory tomato sauce.

Ingredients:

1 pound ground beef
1 large onion, chopped
2 green bell peppers, chopped
2 cloves garlic, minced
1 (28-ounce) can diced tomatoes, undrained
1 (15-ounce) can tomato sauce
1 cup uncooked long-grain white rice
1 cup beef broth
1 teaspoon Italian seasoning
Salt and pepper to taste
2 cups shredded mozzarella cheese

Instructions:

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large skillet, cook the ground beef, onion, and bell peppers over medium-high heat until the beef is browned and the vegetables are tender. Drain off any excess grease.
Stir in the garlic and cook for 1 minute more.
Stir in the diced tomatoes, tomato sauce, uncooked rice, beef broth, and Italian seasoning. Season with salt and pepper to taste.
Bring the mixture to a simmer and then pour it into the prepared baking dish.
Cover the dish with foil and bake for 45 minutes.
Remove the foil, sprinkle with the shredded mozzarella cheese, and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the rice is tender.

Nutritional Highlights:

This casserole is a good source of protein, fiber, and vitamins. Using brown rice instead of white rice will increase the fiber content.

Make-Ahead/Freezer Tips:

Assemble the casserole and refrigerate for up to 24 hours before baking. This casserole can also be frozen.

Variation Suggestions:

Use different colored peppers: A mix of red, yellow, and orange bell peppers would add a beautiful color and sweetness to the dish.
Make it spicy: Add a pinch of red pepper flakes or a chopped jalapeño to the beef mixture.

13. Cabbage Roll Casserole

Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Servings: 8

Get all the comforting flavors of traditional cabbage rolls without the hassle of rolling. This easy, layered casserole features a savory ground beef and rice filling baked between tender layers of cabbage, all smothered in a tangy tomato sauce.

Ingredients:

1 large head of cabbage, coarsely chopped
1 pound ground beef
1 cup cooked rice
1 large onion, chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
1/4 cup packed brown sugar
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper

Instructions:

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large pot of boiling water, cook the chopped cabbage for 5 minutes, or until slightly tender. Drain well.
In a large skillet, cook the ground beef and onion over medium-high heat until the beef is browned and the onion is tender. Drain off any excess grease.
Stir in the cooked rice and garlic and cook for 1 minute more.
In a separate bowl, combine the crushed tomatoes, tomato sauce, brown sugar, lemon juice, salt, and pepper.
Arrange half of the cooked cabbage in the bottom of the prepared baking dish.
Top with the beef and rice mixture.
Arrange the remaining cabbage over the beef mixture.
Pour the tomato sauce mixture over the top.
Cover the dish with foil and bake for 1 hour, or until the cabbage is tender and the casserole is bubbly.

Nutritional Highlights:

This casserole is a good source of protein and vitamin C. Using lean ground beef will reduce the fat content.

Make-Ahead/Freezer Tips:

Assemble the casserole and refrigerate for up to 24 hours before baking. This casserole also freezes well.

Variation Suggestions:

Add some spice: A pinch of red pepper flakes would add a nice kick to the tomato sauce.
Make it vegetarian: Substitute the ground beef with a plant-based ground meat alternative or a mixture of mushrooms and lentils.

14. Cheeseburger and Rice Casserole

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6

All the flavors of a classic cheeseburger in a hearty and satisfying casserole. This easy dish combines ground beef, rice, and a creamy cheese sauce, all baked to perfection. It’s a family-friendly meal that is sure to be a hit.

Ingredients:

1 pound ground beef
1 large onion, chopped
2 cups cooked rice
1 (10.5 ounce) can gluten-free cream of mushroom soup
1/2 cup milk
1 cup shredded cheddar cheese
1/4 cup ketchup
2 tablespoons mustard
1 teaspoon Worcestershire sauce (ensure it’s gluten-free)
Salt and pepper to taste
1/2 cup chopped pickles, for garnish
1/4 cup chopped red onion, for garnish

Instructions:

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
In a large skillet, cook the ground beef and onion over medium-high heat until the beef is browned and the onion is tender. Drain off any excess grease.
Stir in the cooked rice, cream of mushroom soup, milk, 1/2 cup of the cheddar cheese, ketchup, mustard, and Worcestershire sauce. Season with salt and pepper to taste.
Pour the mixture into the prepared baking dish.
Top with the remaining 1/2 cup of cheddar cheese.
Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted.
Garnish with chopped pickles and red onion before serving.

Nutritional Highlights:

This casserole is a good source of protein. Using lean ground beef will reduce the fat content.

Make-Ahead/Freezer Tips:

Assemble the casserole and refrigerate for up to 24 hours before baking. This casserole also freezes well.

Variation Suggestions:

Add some bacon: Crumbled cooked bacon would be a delicious addition to the beef mixture.
Make it a double cheeseburger: Double the amount of cheese for an extra cheesy casserole.

Seafood Casseroles

15. Tuna Noodle Casserole (GF)

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 6

A comforting and nostalgic classic, this gluten-free tuna noodle casserole is a budget-friendly meal that is perfect for a weeknight dinner. Creamy, cheesy, and topped with a crunchy gluten-free breadcrumb topping, it’s a dish that the whole family will love.

Ingredients:

8 ounces gluten-free egg noodles or other gluten-free pasta
2 (5-ounce) cans tuna in water, drained and flaked
1 (10.5 ounce) can gluten-free cream of mushroom soup
1 cup milk
1 cup frozen peas
1 cup shredded cheddar cheese
1/4 cup chopped fresh parsley
Salt and pepper to taste
1/2 cup gluten-free breadcrumbs
2 tablespoons melted butter

Instructions:

Preheat oven to 375°F (190°C). Cook the gluten-free pasta according to package directions. Drain and set aside.
In a large bowl, combine the cooked pasta, tuna, cream of mushroom soup, milk, peas, 1/2 cup of the cheddar cheese, and parsley. Season with salt and pepper to taste.
Pour the mixture into a greased 2-quart casserole dish.
Top with the remaining 1/2 cup of cheddar cheese.
In a small bowl, combine the gluten-free breadcrumbs and melted butter. Sprinkle over the top of the casserole.
Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.

Nutritional Highlights:

This casserole is a good source of protein and omega-3 fatty acids. Using a lower-fat milk and cheese will reduce the fat content.

Make-Ahead/Freezer Tips:

Assemble the casserole without the breadcrumb topping and refrigerate for up to 24 hours. Add the topping just before baking. This casserole can also be frozen.

Variation Suggestions:

Add some crunch: Crushed gluten-free potato chips or crispy fried onions would be a delicious topping.
Use a different fish: Canned salmon would be a great substitute for the tuna.

16. Salmon and Sweet Potato Bake

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Servings: 4

A healthy and flavorful casserole that combines the rich flavor of salmon with the sweetness of sweet potatoes. This dish is packed with nutrients and is a great way to get your omega-3s.

Ingredients:

2 large sweet potatoes, peeled and thinly sliced
1 pound salmon fillet, cut into 1-inch cubes
1 red onion, thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried dill
Salt and pepper to taste
1/4 cup chopped fresh parsley, for garnish

Instructions:

Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
Arrange the sweet potato slices in the bottom of the prepared baking dish.
In a large bowl, combine the salmon cubes, red onion, olive oil, lemon juice, garlic, and dill. Season with salt and pepper to taste.
Pour the salmon mixture over the sweet potatoes.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for another 10-15 minutes, or until the salmon is cooked through and the sweet potatoes are tender.
Garnish with fresh parsley before serving.

Nutritional Highlights:

This casserole is an excellent source of omega-3 fatty acids, vitamin A, and fiber.

Make-Ahead/Freezer Tips:

This casserole is best enjoyed fresh, but the components can be prepped ahead of time. The sweet potatoes can be sliced and stored in water in the refrigerator to prevent browning.

Variation Suggestions:

Add some greens: A handful of spinach or kale could be added to the salmon mixture.
Use a different fish: Cod or halibut would also be delicious in this recipe.

17. Shrimp and Grits Casserole

Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Servings: 6

A Southern classic transformed into a comforting and cheesy casserole. Creamy grits are topped with a savory shrimp and bacon mixture, creating a dish that is perfect for a special brunch or a weeknight dinner.

Ingredients:

4 cups chicken broth
1 cup stone-ground grits
1 cup shredded sharp cheddar cheese
4 slices bacon, chopped
1 pound large shrimp, peeled and deveined
1 green bell pepper, chopped
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
Salt and pepper to taste

Instructions:

Preheat oven to 350°F (175°C). Grease a 2-quart casserole dish.
In a medium saucepan, bring the chicken broth to a boil. Gradually whisk in the grits. Reduce the heat, cover, and simmer for 20-25 minutes, or until the grits are thick and creamy, stirring occasionally.
Remove the grits from the heat and stir in the cheddar cheese until melted. Season with salt and pepper to taste.
While the grits are cooking, cook the bacon in a large skillet over medium-high heat until crispy. Remove the bacon from the skillet and set aside, reserving 2 tablespoons of the bacon grease in the skillet.
Add the shrimp, bell pepper, and onion to the skillet and cook until the shrimp are pink and the vegetables are tender.
Stir in the garlic and cook for 1 minute more.
Pour the grits into the prepared casserole dish.
Top with the shrimp mixture and the crumbled bacon.
Bake for 15-20 minutes, or until heated through.
Garnish with fresh parsley and a squeeze of lemon juice before serving.

Nutritional Highlights:

This casserole is a good source of protein and selenium. Using turkey bacon can reduce the fat content.

Make-Ahead/Freezer Tips:

The grits and the shrimp mixture can be made ahead of time and stored separately in the refrigerator for up to 24 hours. Assemble the casserole just before baking.

Variation Suggestions:

Add some heat: A pinch of cayenne pepper or a dash of hot sauce would be a great addition to the shrimp mixture.
Use a different cheese: Smoked gouda or a pepper jack cheese would be delicious in the grits.

Vegetarian & Plant-Based Casseroles

18. Cheesy Mexican Quinoa Casserole

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 6

A hearty and flavorful vegetarian casserole that is packed with protein and fiber. This easy one-pan dish combines quinoa, black beans, and corn in a zesty enchilada sauce, all topped with melted cheese.

Ingredients:

1 cup uncooked quinoa, rinsed
2 cups vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 (10-ounce) can gluten-free red enchilada sauce
1 cup shredded Monterey Jack cheese
1/2 cup chopped cilantro
1/4 cup chopped red onion
1 avocado, diced, for serving

Instructions:

Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce the heat, cover, and simmer for 15-20 minutes, or until the liquid is absorbed.
In a large bowl, combine the cooked quinoa, black beans, corn, and enchilada sauce.
Pour the mixture into the prepared baking dish.
Sprinkle with the shredded Monterey Jack cheese.
Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted.
Garnish with cilantro, red onion, and avocado before serving.

Nutritional Highlights:

This casserole is a complete protein source and is rich in fiber, vitamins, and minerals.

Make-Ahead/Freezer Tips:

Assemble the casserole and refrigerate for up to 2 days before baking. This casserole also freezes well.

Variation Suggestions:

Add some veggies: Diced bell peppers or zucchini would be a great addition.
Make it vegan: Use a dairy-free cheese substitute.

19. Spinach and Mushroom Enchiladas

Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Servings: 6

A creamy and flavorful vegetarian enchilada casserole that is perfect for a weeknight meal. Corn tortillas are filled with a savory mixture of spinach, mushrooms, and cheese, then smothered in a delicious green enchilada sauce.

Ingredients:

12 corn tortillas
1 tablespoon olive oil
8 ounces mushrooms, sliced
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups shredded Monterey Jack cheese, divided
1/2 cup sour cream or plain Greek yogurt
1/4 cup chopped cilantro
1 (10-ounce) can gluten-free green enchilada sauce

Instructions:

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until tender.
Stir in the spinach, 1 cup of the Monterey Jack cheese, sour cream, and cilantro. Stir to combine.
Warm the corn tortillas in the microwave or a dry skillet to make them pliable.
Spoon about 1/4 cup of the spinach mixture into each tortilla and roll it up.
Arrange the enchiladas seam-side down in the prepared baking dish.
Pour the green enchilada sauce over the top.
Sprinkle with the remaining 1/2 cup of Monterey Jack cheese.
Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted.

Nutritional Highlights:

This casserole is a good source of calcium and vitamin A. Using Greek yogurt instead of sour cream will increase the protein content.

Make-Ahead/Freezer Tips:

Assemble the casserole and refrigerate for up to 24 hours before baking. This casserole also freezes well.

Variation Suggestions:

Add some beans: A can of black beans or white beans would be a great addition to the filling.
Make it vegan: Use a dairy-free cheese substitute and a dairy-free sour cream alternative.

20. Eggplant Parmesan Casserole

Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 10 minutes
Servings: 6

A lighter, gluten-free version of the classic Italian-American dish. Slices of tender eggplant are layered with a rich marinara sauce, melted mozzarella, and a crispy gluten-free breadcrumb topping.

Ingredients:

2 medium eggplants, sliced into 1/2-inch rounds
Salt
1/4 cup olive oil
1 (24-ounce) jar marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup gluten-free breadcrumbs
2 tablespoons chopped fresh basil

Instructions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Arrange the eggplant slices on the prepared baking sheet and sprinkle with salt. Let them sit for 20-30 minutes to draw out any bitterness. Pat the eggplant slices dry with a paper towel.
Brush the eggplant slices with olive oil and bake for 20-25 minutes, or until tender and lightly browned.
Reduce the oven temperature to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
Arrange a layer of the baked eggplant slices in the dish.
Top with a layer of marinara sauce, mozzarella cheese, and Parmesan cheese.
Repeat the layers until all of the ingredients are used, ending with a layer of sauce and cheese.
In a small bowl, combine the gluten-free breadcrumbs and basil. Sprinkle over the top of the casserole.
Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.

Nutritional Highlights:

This casserole is a good source of fiber and vitamin C. Baking the eggplant instead of frying it reduces the fat content.

Make-Ahead/Freezer Tips:

Assemble the casserole and refrigerate for up to 24 hours before baking. This casserole also freezes well.

Variation Suggestions:

Add some veggies: Sliced zucchini or mushrooms would be a great addition to the layers.
Make it vegan: Use a dairy-free cheese substitute.

21. Sweet Potato and Black Bean Bake

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Servings: 6

A vibrant and nutritious casserole that is packed with flavor and color. This dish combines the sweetness of sweet potatoes with the heartiness of black beans, all baked in a zesty and slightly spicy sauce.

Ingredients:

2 large sweet potatoes, peeled and cubed
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 red bell pepper, chopped
1/2 red onion, chopped
1/4 cup chopped cilantro
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1 cup shredded Monterey Jack cheese (optional)

Instructions:

Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the sweet potatoes, black beans, corn, bell pepper, and red onion.
In a separate bowl, whisk together the olive oil, lime juice, chili powder, and cumin. Season with salt and pepper to taste.
Pour the dressing over the sweet potato mixture and toss to combine.
Pour the mixture into the prepared baking dish.
Bake for 35-40 minutes, or until the sweet potatoes are tender.
If using, sprinkle with the shredded cheese and bake for another 5 minutes, or until the cheese is melted.
Garnish with fresh cilantro before serving.

Nutritional Highlights:

This casserole is an excellent source of fiber, vitamin A, and vitamin C.

Make-Ahead/Freezer Tips:

This casserole can be assembled a day in advance and refrigerated. It can also be frozen before baking.

Variation Suggestions:

Add some greens: A handful of spinach or kale could be added to the mixture.
Make it a complete meal: Serve over a bed of quinoa or brown rice.

22. Zucchini Lasagna Roll-Ups

Prep time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes
Servings: 4

A light and healthy twist on a classic lasagna. Thin slices of zucchini are used in place of pasta, rolled up with a creamy ricotta filling, and baked in a delicious marinara sauce.

Ingredients:

3 medium zucchini, thinly sliced lengthwise
1 (15-ounce) container ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
1/4 cup chopped fresh basil
Salt and pepper to taste
1 (24-ounce) jar marinara sauce

Instructions:

Preheat oven to 375°F (190°C).
Arrange the zucchini slices on a baking sheet and sprinkle with salt. Let them sit for 15-20 minutes to draw out excess moisture. Pat the zucchini slices dry with a paper towel.
In a medium bowl, combine the ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, egg, and basil. Season with salt and pepper to taste.
Spread a thin layer of marinara sauce in the bottom of a 9×9-inch baking dish.
Spread a spoonful of the ricotta mixture onto each zucchini slice and roll it up.
Arrange the zucchini roll-ups seam-side down in the prepared baking dish.
Top with the remaining marinara sauce and mozzarella cheese.
Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted.

Nutritional Highlights:

This casserole is low in carbohydrates and a good source of protein and calcium.

Make-Ahead/Freezer Tips:

Assemble the casserole and refrigerate for up to 24 hours before baking. This casserole can also be frozen.

Variation Suggestions:

Add some veggies: Finely chopped spinach or mushrooms would be a great addition to the ricotta filling.
Make it with meat: Add a layer of cooked ground turkey or beef to the bottom of the dish before adding the zucchini roll-ups.

23. Broccoli Rice Casserole

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6

A simple and cheesy casserole that is perfect as a side dish or a light vegetarian main. This classic combination of broccoli, rice, and a creamy cheese sauce is a comfort food favorite.

Ingredients:

3 cups cooked rice
3 cups broccoli florets, lightly steamed
1 (10.5 ounce) can gluten-free cream of cheddar soup
1/2 cup milk
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon onion powder
Salt and pepper to taste

Instructions:

Preheat oven to 350°F (175°C). Lightly grease a 2-quart casserole dish.
In a large bowl, combine the cooked rice and steamed broccoli.
In a separate bowl, whisk together the gluten-free cream of cheddar soup, milk, onion powder, salt, and pepper.
Pour the soup mixture over the rice and broccoli and stir to combine.
Stir in 1/2 cup of the cheddar cheese.
Transfer the mixture to the prepared casserole dish.
Top with the remaining cheddar cheese and the Parmesan cheese.
Bake for 25-30 minutes, or until heated through and the cheese is melted and golden.

Nutritional Highlights:

This dish is a good source of calcium and vitamin C. Using brown rice will increase the fiber content.

Make-Ahead/Freezer Tips:

This casserole can be assembled a day in advance and refrigerated. It also freezes well. Thaw in the refrigerator before baking.

Variation Suggestions:

Add a crunchy topping: Sprinkle with gluten-free breadcrumbs or crushed gluten-free crackers before baking.
Change up the cheese: Try a different cheese, such as Monterey Jack or a Colby blend.

Breakfast Casseroles

24. Hash Brown Breakfast Casserole

Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes
Servings: 8

A hearty and satisfying breakfast casserole that is perfect for a weekend brunch or a holiday morning. This easy dish combines hash browns, sausage, eggs, and cheese, all baked together to create a delicious and filling meal.

Ingredients:

1 pound bulk pork sausage
1 (30-ounce) bag frozen shredded hash browns, thawed
2 cups shredded cheddar cheese
10 large eggs
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper

Instructions:

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large skillet, cook the sausage over medium-high heat until browned. Drain off any excess grease.
Spread the thawed hash browns in the bottom of the prepared baking dish.
Top with the cooked sausage and 1 cup of the shredded cheese.
In a large bowl, whisk together the eggs, milk, salt, and pepper.
Pour the egg mixture over the hash browns and sausage.
Top with the remaining 1 cup of cheese.
Bake for 45-50 minutes, or until the eggs are set and the casserole is golden brown.

Nutritional Highlights:

This casserole is a great source of protein. To reduce the fat content, you can use turkey sausage.

Make-Ahead/Freezer Tips:

Assemble the casserole and refrigerate overnight before baking. This casserole can also be frozen before baking.

Variation Suggestions:

Add some veggies: Sautéed onions and bell peppers would be a great addition to the sausage.
Make it vegetarian: Omit the sausage and add a variety of sautéed vegetables, such as mushrooms, spinach, and onions.

25. Sausage and Egg Strata (GF Bread)

Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Servings: 8

A savory and satisfying breakfast casserole that is perfect for feeding a crowd. Cubes of gluten-free bread are soaked in a rich egg custard and layered with sausage and cheese, creating a dish that is both elegant and easy to make.

Ingredients:

1 pound bulk pork sausage
1 large onion, chopped
8 cups gluten-free bread, cut into 1-inch cubes
2 cups shredded cheddar cheese
8 large eggs
2 cups milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Grease a 9×13-inch baking dish.
In a large skillet, cook the sausage and onion over medium-high heat until the sausage is browned and the onion is tender. Drain off any excess grease.
Arrange half of the bread cubes in the bottom of the prepared baking dish.
Top with the sausage mixture and 1 cup of the shredded cheese.
Arrange the remaining bread cubes over the cheese.
In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper.
Pour the egg mixture evenly over the bread cubes.
Sprinkle with the remaining 1 cup of cheese.
Cover and refrigerate for at least 4 hours, or overnight.
Preheat oven to 350°F (175°C).
Bake, uncovered, for 50-60 minutes, or until the strata is puffed and golden brown and a knife inserted into the center comes out clean.

Nutritional Highlights:

This casserole is a great source of protein. To reduce the fat content, you can use turkey sausage and a lower-fat milk.

Make-Ahead/Freezer Tips:

This strata is designed to be made ahead of time. It can be assembled and refrigerated for up to 24 hours before baking.

Variation Suggestions:

Add some veggies: Sautéed mushrooms or bell peppers would be a great addition to the sausage.
Use a different cheese: Gruyere or a Swiss cheese would be delicious in this strata.

26. French Toast Casserole (GF)

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings: 8

A sweet and decadent breakfast casserole that is perfect for a special occasion. Cubes of gluten-free bread are soaked in a cinnamon-spiced egg custard and baked to perfection. It’s like having French toast for a crowd, without all the work.

Ingredients:

1 loaf (about 1 pound) gluten-free bread, cut into 1-inch cubes
8 large eggs
2 cups milk
1/2 cup packed brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup gluten-free all-purpose flour
1/4 cup cold butter, cubed
1 teaspoon ground cinnamon

Instructions:

Grease a 9×13-inch baking dish.
Arrange the bread cubes in the prepared baking dish.
In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, and nutmeg.
Pour the egg mixture evenly over the bread cubes.
Cover and refrigerate for at least 4 hours, or overnight.
Preheat oven to 350°F (175°C).
In a separate bowl, combine the brown sugar, pecans, gluten-free flour, and cinnamon for the topping. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
Sprinkle the topping over the casserole.
Bake, uncovered, for 40-45 minutes, or until the casserole is puffed and golden brown and a knife inserted into the center comes out clean.

Nutritional Highlights:

This casserole is a sweet treat that is best enjoyed in moderation. Using a lower-sugar bread and reducing the amount of sugar in the topping can help to reduce the overall sugar content.

Make-Ahead/Freezer Tips:

This casserole is designed to be made ahead of time. It can be assembled and refrigerated for up to 24 hours before baking.

Variation Suggestions:

Add some fruit: A cup of fresh or frozen berries would be a delicious addition to the bread cubes.
Use a different nut: Walnuts or almonds would be a great substitute for the pecans in the topping.

27. Quinoa Breakfast Bake

Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 6

A healthy and protein-packed breakfast casserole that is perfect for a nutritious start to your day. This dish combines quinoa, eggs, and a variety of vegetables, all baked together to create a savory and satisfying meal.

Ingredients:

1 cup uncooked quinoa, rinsed
2 cups vegetable broth
1 cup chopped spinach
1/2 cup chopped red bell pepper
1/4 cup chopped green onions
6 large eggs
1/2 cup milk
1/2 cup shredded Gruyere cheese
1/4 teaspoon salt
1/8 teaspoon black pepper

Instructions:

Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce the heat, cover, and simmer for 15-20 minutes, or until the liquid is absorbed.
In a large bowl, combine the cooked quinoa, spinach, bell pepper, and green onions.
Pour the mixture into the prepared baking dish.
In a separate bowl, whisk together the eggs, milk, salt, and pepper.
Pour the egg mixture over the quinoa mixture.
Sprinkle with the shredded Gruyere cheese.
Bake for 20-25 minutes, or until the eggs are set and the casserole is golden brown.

Nutritional Highlights:

This casserole is an excellent source of protein, fiber, and vitamins. Quinoa is a complete protein, making this a very nutritious meal.

Make-Ahead/Freezer Tips:

This casserole can be assembled and refrigerated for up to 24 hours before baking. It can also be frozen before baking.

Variation Suggestions:

Add some meat: Cooked and crumbled sausage or bacon would be a great addition.
Use a different cheese: Feta or a sharp cheddar would also be delicious in this recipe.

Side Dish Casseroles

28. Green Bean Casserole (GF)

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 6

A holiday classic made gluten-free. This easy and delicious green bean casserole features tender green beans in a creamy mushroom sauce, all topped with crispy gluten-free fried onions.

Ingredients:

2 (14.5-ounce) cans cut green beans, drained
1 (10.5 ounce) can gluten-free cream of mushroom soup
1/2 cup milk
1/4 teaspoon black pepper
1 (6-ounce) can gluten-free fried onions, divided

Instructions:

Preheat oven to 350°F (175°C).
In a 1.5-quart casserole dish, combine the green beans, cream of mushroom soup, milk, and pepper.
Stir in half of the fried onions.
Bake for 25 minutes, or until the casserole is bubbly.
Top with the remaining fried onions and bake for another 5 minutes, or until the onions are golden brown.

Nutritional Highlights:

This casserole is a good source of vitamin C. To reduce the sodium content, use low-sodium green beans and cream of mushroom soup.

Make-Ahead/Freezer Tips:

Assemble the casserole without the onion topping and refrigerate for up to 24 hours. Add the topping just before baking.

Variation Suggestions:

Add some cheese: A cup of shredded cheddar cheese would be a delicious addition to the green bean mixture.
Make it from scratch: Use fresh green beans and a homemade gluten-free cream of mushroom soup for a fresher flavor.

29. Scalloped Potatoes (GF)

Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 35 minutes
Servings: 8

A creamy and comforting classic, these gluten-free scalloped potatoes are the perfect side dish for any occasion. Thinly sliced potatoes are baked in a rich and cheesy cream sauce until tender and golden brown.

Ingredients:

4 pounds russet potatoes, peeled and thinly sliced
1/4 cup butter
1/4 cup gluten-free all-purpose flour
2 cups milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded sharp cheddar cheese

Instructions:

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large saucepan, melt the butter over medium heat. Whisk in the gluten-free flour and cook for 1 minute, stirring constantly.
Gradually whisk in the milk and heavy cream until the sauce is smooth and thickened.
Stir in the salt, pepper, and 1 cup of the cheddar cheese. Cook until the cheese is melted.
Arrange half of the potato slices in the bottom of the prepared baking dish.
Pour half of the cheese sauce over the potatoes.
Repeat the layers with the remaining potato slices and cheese sauce.
Top with the remaining 1 cup of cheddar cheese.
Cover the dish with foil and bake for 1 hour.
Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the top is golden brown.

Nutritional Highlights:

This dish is a good source of potassium and vitamin C. To reduce the fat content, you can use a lower-fat milk and cheese.

Make-Ahead/Freezer Tips:

Assemble the casserole and refrigerate for up to 24 hours before baking. This casserole can also be frozen.

Variation Suggestions:

Add some flavor: A pinch of nutmeg or a teaspoon of dried thyme would be a great addition to the cheese sauce.
Use a different cheese: Gruyere or a Parmesan cheese would also be delicious in this recipe.

30. Cornbread Stuffing Casserole

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Servings: 8

A classic holiday side dish made gluten-free. This cornbread stuffing casserole is moist, flavorful, and packed with savory herbs and vegetables. It’s the perfect accompaniment to any holiday meal.

Ingredients:

8 cups crumbled gluten-free cornbread
1/2 cup butter
2 celery stalks, chopped
1 large onion, chopped
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 tablespoon dried sage
1 teaspoon dried thyme
4 cups chicken or vegetable broth
2 large eggs, lightly beaten
Salt and pepper to taste

Instructions:

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Spread the crumbled cornbread on a baking sheet and bake for 10-15 minutes, or until lightly toasted.
In a large skillet, melt the butter over medium heat. Add the celery, onion, and garlic and cook until tender.
In a large bowl, combine the toasted cornbread, cooked vegetables, parsley, sage, and thyme.
In a separate bowl, whisk together the broth and eggs. Pour over the cornbread mixture and stir to combine. Season with salt and pepper to taste.
Pour the mixture into the prepared baking dish.
Bake for 30-40 minutes, or until the stuffing is set and the top is golden brown.

Nutritional Highlights:

This stuffing is a good source of carbohydrates. To reduce the fat content, you can use a lower-fat butter substitute.

Make-Ahead/Freezer Tips:

Assemble the stuffing and refrigerate for up to 24 hours before baking. This stuffing can also be frozen.

Variation Suggestions:

Add some meat: Cooked and crumbled sausage or bacon would be a delicious addition.
Add some fruit: A cup of chopped apples or cranberries would add a nice sweetness and tartness to the stuffing.

Pro Tips for Gluten-Free Casserole Success

Mastering the art of the gluten-free casserole is all about understanding a few key principles. With these pro tips, you’ll be well on your way to creating delicious and satisfying casseroles every time.

Ingredient Substitution Guide

Flour: When a recipe calls for all-purpose flour, you can typically substitute a gluten-free all-purpose flour blend at a 1:1 ratio. For best results, use a blend that contains xanthan gum.
Pasta: Gluten-free pasta can be more delicate than traditional pasta. To prevent it from becoming mushy, cook it for 1-2 minutes less than the package directions.
Breadcrumbs: If you don’t have gluten-free breadcrumbs on hand, you can make your own by toasting a few slices of gluten-free bread and processing them in a food processor. You can also use crushed gluten-free crackers or even almond flour for a crunchy topping.

Texture and Flavor Enhancement Tips

Toasting Grains: Toasting your quinoa or rice before cooking can add a nutty, complex flavor to your casseroles.
Sautéing Vegetables: Always sauté your vegetables before adding them to a casserole. This will bring out their natural sweetness and prevent them from releasing too much water into the dish.
Using Fresh Herbs: Fresh herbs can brighten up the flavor of any casserole. Add them at the end of the cooking process for the best results.

Storage and Reheating Instructions

Refrigerating: Most casseroles can be stored in an airtight container in the refrigerator for up to 4 days.
Freezing: To freeze a casserole, wrap it tightly in plastic wrap and then foil. It will keep in the freezer for up to 3 months.
Reheating: The best way to reheat a casserole is in the oven at 350°F (175°C) until it is heated through. You can also reheat individual portions in the microwave.

Conclusion

Embracing a gluten-free lifestyle doesn’t mean saying goodbye to your favorite comfort foods. As we’ve seen, the world of gluten-free casseroles is vast, varied, and incredibly delicious. From hearty breakfast bakes to satisfying weeknight dinners and elegant side dishes, there is a gluten-free casserole for every occasion. With a little creativity and the right ingredients, you can create comforting and flavorful meals that will delight your family and friends.

We hope this collection of 30 gluten-free casserole recipes has inspired you to get creative in the kitchen. Don’t be afraid to experiment with different ingredients and flavors to make these recipes your own. The beauty of casseroles lies in their versatility, so feel free to mix and match vegetables, proteins, and spices to suit your taste. Happy cooking!

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