30 High-Protein Gluten-Free Casserole Recipes

Introduction

Casseroles are the ultimate comfort food, offering a hearty and convenient meal solution for busy weeknights or family gatherings. For those navigating dietary restrictions, finding delicious and satisfying options can sometimes be a challenge. This comprehensive guide brings you 30 high-protein, gluten-free casserole recipes that are not only easy to prepare but also packed with flavor and essential nutrients. Whether you’re looking to boost your protein intake, avoid gluten, or simply explore new culinary horizons, these recipes offer something for everyone.

Benefits of High-Protein and Gluten-Free Diets

High-Protein Diet Benefits

A high-protein diet offers numerous advantages, including:

• Satiety and Weight Management: Protein helps you feel fuller for longer, reducing overall calorie intake and aiding in weight management.
• Muscle Growth and Repair: Essential for athletes and those looking to build or maintain muscle mass, protein supports tissue repair and growth.
• Bone Health: Adequate protein intake is linked to better bone density and reduced risk of osteoporosis.
• Metabolic Boost: Protein has a higher thermic effect compared to fats and carbohydrates, meaning your body burns more calories digesting it.

Gluten-Free Diet Benefits

A gluten-free diet is crucial for individuals with celiac disease, a serious autoimmune disorder where gluten consumption damages the small intestine. Beyond celiac disease, many people experience non-celiac gluten sensitivity, which can cause symptoms like bloating, fatigue, and digestive issues. Adopting a gluten-free diet can lead to:

• Improved Digestive Health: Eliminating gluten can alleviate symptoms for those with sensitivities, leading to better digestion and reduced discomfort.
• Increased Energy Levels: Many individuals report feeling more energetic and less fatigued after removing gluten from their diet.
• Reduced Inflammation: For some, gluten can trigger inflammatory responses, and a gluten-free diet may help reduce systemic inflammation.
• Nutrient Absorption: A healthy gut, free from gluten-induced damage, can better absorb essential nutrients from food.

Combining these two dietary approaches—high-protein and gluten-free—creates a powerful synergy, offering meals that are both nourishing and accommodating to specific health needs. These casserole recipes are designed to provide maximum flavor and nutritional benefits without compromising on taste or convenience.

Tips for Making Delicious and Healthy Casseroles

To ensure your high-protein, gluten-free casseroles are always a hit, consider these tips:

• Choose Lean Proteins: Opt for lean meats like chicken breast, turkey, lean ground beef, or fish. Plant-based proteins such as lentils, beans, quinoa, and tofu are also excellent choices.
• Incorporate Plenty of Vegetables: Load up your casseroles with a variety of colorful vegetables to boost fiber, vitamins, and minerals. This also adds volume and texture.
• Use Gluten-Free Thickeners: Instead of wheat flour, use cornstarch, tapioca starch, or gluten-free all-purpose flour blends to thicken sauces. Pureed vegetables like cauliflower or butternut squash can also add creaminess.
• Flavor with Herbs and Spices: Rely on a generous amount of herbs and spices to add depth and complexity to your casseroles without relying on high-sodium or high-fat ingredients.
• Healthy Fats in Moderation: Use healthy fats like olive oil, avocado oil, or coconut milk in moderation to enhance flavor and aid in nutrient absorption.
• Dairy-Free Alternatives: If you’re also dairy-free, use unsweetened almond milk, coconut milk, or cashew cream as substitutes for dairy products. Nutritional yeast can provide a cheesy flavor.
• Batch Cooking and Freezing: Casseroles are perfect for meal prepping. Make a large batch and freeze individual portions for quick and healthy meals throughout the week.
• Check Labels: Always double-check ingredient labels to ensure all components, especially sauces, broths, and processed ingredients, are certified gluten-free.

Now, let’s dive into the delicious recipes!

French Onion Dip Chicken & Rice Casserole

Servings: 6

Nutrition Profile: Nut-Free, Soy-Free, High-Protein, Egg-Free, Gluten-Free

Ingredients:

• 1 tablespoon unsalted butter
• 2 large yellow onions, thinly sliced (about 6 cups)
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 3 cups shredded cooked chicken breast
• 2 cups cooked long-grain brown rice
• 1 1/2 cups coarsely crushed crinkle-cut potato chips
• Chopped fresh chives for garnish

Instructions:

1. Melt butter in a large skillet over medium heat. Add onions and cook, stirring occasionally, until softened and lightly browned, about 15 minutes. Remove from heat.
2. In a large bowl, whisk together cream cheese, milk, salt, pepper, onion powder, garlic powder, and cayenne pepper until smooth. Stir in chicken and rice.
3. Spread half of the chicken mixture in a 9×13-inch baking dish. Top with half of the onions. Repeat layers.
4. Bake at 375°F for 20 minutes. Sprinkle with potato chips and bake until golden brown and bubbly, about 10 minutes more. Garnish with chives, if desired.

Cabbage Roll Casserole

Servings: 8

Nutrition Profile: Nut-Free, Soy-Free, High-Protein, Egg-Free, Gluten-Free

Ingredients:

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup beef broth
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups chopped green cabbage (about 1/2 medium head)
• 2 cups cooked brown rice
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
3. Add onion and garlic to the skillet and cook until softened, about 5 minutes.
4. Stir in crushed tomatoes, diced tomatoes, beef broth, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes.
5. In the prepared baking dish, layer half of the chopped cabbage, half of the beef mixture, and half of the cooked rice. Repeat layers.
6. Cover with foil and bake for 30 minutes. Uncover, sprinkle with mozzarella cheese, and bake for another 15-20 minutes, or until cheese is melted and bubbly.

Gluten Free Enchilada Casserole

Yield: 10-12 servings

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Ingredients:

• 1 whole cooked rotisserie chicken, deboned and shredded (about 8 cups)
• 8 (6-inch) corn tortillas, cut into 1-inch strips
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (10-ounce) can mild red enchilada sauce
• 1 (10-ounce) can green enchilada sauce
• 1 (4-ounce) can diced green chiles, undrained
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Optional toppings: sour cream, salsa, sliced green onions, fresh cilantro

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine shredded chicken, corn tortilla strips, black beans, corn, red enchilada sauce, green enchilada sauce, and green chiles. Stir to combine.
3. Spread half of the chicken mixture into the prepared baking dish. Sprinkle with half of the cheddar and Monterey Jack cheeses.
4. Top with the remaining chicken mixture and then the remaining cheeses.
5. Bake for 30 minutes, or until bubbly and cheese is melted and lightly browned.
6. Let stand for 5 minutes before serving. Garnish with optional toppings, if desired.

Chicken and Rice Casserole

Servings: 8

Ingredients:

• 4 tbsp unsalted butter
• 1/4 cup onion minced
• 8 oz white mushrooms sliced
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 1/2 cups chicken broth
• 1 1/4 cups white long grain rice uncooked
• 3 cups chicken cooked and diced
• 2 cups frozen peas and carrots thawed and pat dry
• 1 1/2 cups milk
• 4 oz cream cheese light or regular
• 1/2 cup plain Greek yogurt or sour cream
• 2 cups shredded cheddar cheese divided
• 1/4 cup parmesan cheese
• 1 tbsp fresh chopped parsley for garnish

Instructions:

1. Preheat the oven to 350°F and coat a 9×13 inch glass baking dish with nonstick cooking spray.
2. Melt butter in a large saucepan over medium heat until melted. Add the onion, mushroom, thyme, salt, and pepper. Saute until softened, about 5-7 minutes.
3. Add the rice to the pan and toast for 1-2 minutes. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed. Do not stir.
4. Remove from heat and let stand, covered, for 5 minutes.
5. In a large bowl, whisk together milk, cream cheese, and Greek yogurt until smooth. Stir in cooked chicken, peas and carrots, and 1 cup of cheddar cheese.
6. Add the cooked rice mixture to the bowl and stir to combine.
7. Pour the mixture into the prepared baking dish. Sprinkle with remaining 1 cup cheddar cheese and parmesan cheese.
8. Bake for 20-25 minutes, or until bubbly and golden brown. If desired, remove foil halfway through baking for a crispier topping.
9. Garnish with fresh chopped parsley, if desired. Let stand for a few minutes before serving.

Fast Baked Fish

Yield: 4 servings

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

• 1-1/4 pounds fish fillets
• 1 teaspoon seasoned salt
• Pepper to taste
• Paprika, optional
• 3 tablespoons butter, melted

Directions:

1. Preheat oven to 400°. Place fish in a greased 11×7-in. baking dish. Sprinkle with seasoned salt, pepper and, if desired, paprika. Drizzle with butter.
2. Bake 15-20 minutes or until fish flakes easily with a fork.

Easy Beef Burrito Casserole (Gluten-Free)

Servings: 8

Nutrition: Calories: 408kcal, Protein: 30.4g, Carbs: 32g, Fat: 17.2g

Ingredients:

• 1 tablespoon olive oil
• 1 cup diced onion (120 grams)
• 2 pounds ground beef (90/10)
• 2 tablespoons taco seasoning
• 2 cups diced bell peppers (240 grams)
• 1 15-ounce can black beans
• 1 cup salsa
• 1 cup uncooked white rice (rinsed)
• 1 1/2 cups broth
• 1 heaping cup shredded cheddar cheese (3 ounces)
• salt and pepper, to taste

Instructions:

1. Preheat oven to 375 degrees and grease a 9×13 inch baking dish.
2. Heat up a large skillet over medium heat. Add olive oil and let it get hot (about 30 seconds). Add your onions and salt and pepper and saute for 3-4 minutes until softened. Next, add your beef and break it up with the back of a spoon or meat chopper. Saute for 4-5 minutes. Stir in taco seasoning and saute until meat is browned. Add ground beef mixture to the casserole dish, leaving behind most of the excess grease.
3. Add diced peppers, beans, salsa, rice, and salt and pepper to your casserole dish and mix well to combine, making sure everything is evenly distributed. Pour in broth and stir again until well combined, pushing down the ingredients so they are evenly incorporated. The ingredients should be mostly covered by the liquid.
4. Cover with aluminum foil and bake for 40-45 minutes until veggies are softened. Remove the foil and cook for another 10 minutes uncovered until the liquid is fully absorbed. Remove from the oven and sprinkle with shredded cheese. Bake for another 5 minutes until the cheese is melted. Let cool for 5-10 minutes and slice into 8 equal-size pieces.

Creamy Sausage & Potato Whole30 Casserole (Paleo + GF)

Yield: 4-6 servings

Prep time: 10 minutes

Cook time: 1 hour

Total time: 1 hour 10 minutes

Ingredients:

• 1 pound ground sausage (no sugar)
• 3 cups shredded potatoes (hash browns, no sugar added such as Mr. Dell’s brand)
• 2 cups baby spinach
• 1 13.5oz can unsweetened coconut cream
• 1 cup sliced mushrooms
• 1 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large skillet, cook ground sausage over medium heat until browned and crumbled. Drain any excess fat. Add onion and bell peppers and cook until softened, about 5-7 minutes.
3. Stir in mushrooms, spinach, garlic powder, onion powder, salt, and pepper. Cook until spinach is wilted.
4. In a large bowl, combine the sausage and vegetable mixture with shredded potatoes and coconut cream. Mix well.
5. Pour the mixture into the prepared baking dish. Bake for 1 hour, or until bubbly and heated through.
6. Let stand for 5 minutes before serving.

Healthy Mexican Casserole

Servings: 8

Nutrition: Calories: 250kcal, Protein: 24g, Carbs: 30g, Fat: 4g

Ingredients:

• 1 pound lean ground turkey
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon cumin
• ¼ teaspoon chili powder
• ¼ teaspoon red pepper flakes
• ⅛ teaspoon coriander
• 15 ounces black beans rinsed thoroughly and drained
• 15 ounces pinto beans rinsed thoroughly and drained
• 4-5 plum tomatoes chopped and seeds removed
• 1 teaspoon chopped chili peppers
• ½ cup frozen corn
• ¼ cup reduced fat mexican blend cheese
• ¼ cup chopped fresh cilantro for topping optional

Instructions:

1. Preheat oven to 350 degrees. Put ground turkey in large pan with oil and cook until no longer pink.
2. Add cumin, chili powder, red pepper flakes, coriander and a little water until seasoned. Add pinto & black beans, diced tomatoes, thinly sliced chilis, corn and mix it all together in sauce pan.
3. Place in a 9 x 13 baking dish and add ¼ cup of reduced fat mexican cheese blend on top. Bake at 350 for 20 minutes until cheese is melted.
4. For my kids, I crumble whole grain tortillas on top.
5. I like diced cilantro sprinkled on top. This is great the next for leftovers in a wrap too. ENJOY!

High-Protein Spinach and Artichoke Chicken Casserole

Servings: 2 people

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Ingredients:

• 16 oz cottage cheese (4% preferred)
• 2 garlic cloves peeled
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp onion powder
• 1 tsp avocado oil or olive oil
• 1 lb boneless, skinless chicken breast cut into bite-sized pieces
• kosher salt to taste
• black pepper to taste
• ½ cup low-moisture, part skim, finely shredded mozzarella cheese
• ⅔ cup finely grated parmesan cheese
• 1 can artichoke hearts (16oz), drained
• 6 oz frozen chopped spinach thawed

Instructions:

1. Preheat oven to 350F.
2. Heavily season the cubed chicken breast with kosher salt and let it sit at room temperature for 20+ minutes, or while you prepare the remaining ingredients.
3. Place your artichoke hearts into a thin dish towel, cheesecloth or paper towel and squeeze out all the excess liquid. Then, finely chop them up and set aside.
4. Use the same dish towel to then squeeze out all the excess liquid from the thawed spinach.
5. Bring a large pan to medium heat. Once hot, add the oil. Then, add the cubed chicken and spread it out in the pan so that there’s no overlap. Season with black pepper. Cook for 2-3 minutes, then flip and continue cooking for 2-3 more minutes, until mostly done through. Remove chicken from the pan and set aside.
6. In a small food processor, add the cottage cheese, garlic, salt, pepper and onion powder. Blend until smooth.
7. To your baking dish add the cooked chicken, spinach, artichokes, blended cottage cheese and about ⅔ of the mozzarella and parmesan (reserving the rest for topping). Stir with a spatula until combined and then spread out evenly in the baking dish.
8. Cover the baking dish with foil and transfer to the oven for 20 minutes. Remove the foil, sprinkle the remaining mozzarella and parmesan evenly over top, and transfer back to the oven to bake, uncovered, for 10 more minutes. If desired, broil for a few minutes at the end to get a golden, bubbly crust.

Spinach & Artichoke Casserole with Chicken & Cauliflower Rice

Yields: 6 servings

Nutrition: This high-protein chicken casserole clocks in right around 400 calories to help you end your day feeling satisfied—not starved or overly full.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
• ½ tsp salt
• ¼ tsp black pepper
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (8 oz) package cream cheese, softened
• ½ cup milk
• ½ cup grated Parmesan cheese, divided
• ¼ cup chopped fresh parsley
• 1 (10 oz) package frozen riced cauliflower, thawed
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken, salt, and pepper; cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove from heat.
3. In a large bowl, combine spinach, artichoke hearts, cream cheese, milk, ¼ cup Parmesan cheese, and parsley. Stir in cooked chicken and riced cauliflower.
4. Spread the mixture evenly into the prepared baking dish. Sprinkle with mozzarella cheese and remaining ¼ cup Parmesan cheese.
5. Bake for 25-30 minutes, or until bubbly and golden brown.

Bacon Breakfast Casserole (Gluten Free)

Prep Time: 35 mins

Cook Time: 1 hr 15 mins

Total Time: 1 hr 50 mins

Servings: 10

Yield: 1 9×13-inch casserole

Nutrition: Calories: 250kcal, Protein: 19g, Fat: 19g, Carbs: 8g

Ingredients:

• 1 pound bacon
• 2 cups milk
• 8 eggs
• 1 teaspoon seasoned salt
• 1 teaspoon ground black pepper
• 2 cups shredded Cheddar cheese
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 red potatoes, thinly sliced
• 5 mushrooms, sliced

Instructions:

1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon into pieces.
2. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish with reserved bacon grease.
3. Place milk, eggs, seasoned salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and pale, about 5 minutes. Add bacon pieces, Cheddar cheese, onion, and green bell pepper; beat until combined, about 1 1/2 minutes more.
4. Layer potato slices in the bottom of the casserole dish; pour egg mixture over potatoes and arrange sliced mushrooms on top. Cover casserole with aluminum foil.
5. Bake in the preheated oven, about 35 minutes. Remove aluminum foil and bake until eggs are set, about 30 minutes more.

Quinoa and Broccoli Casserole

Level: Easy

Total: 1 hr 40 min

Active: 55 min

Yield: 8 servings

Ingredients:

• 1 1/2 cups quinoa
• 3 cups chicken stock
• 3 teaspoons kosher salt, divided
• 12 ounces broccoli florets, chopped
• 8 ounces button or cremini mushrooms, sliced
• 4 tablespoons unsalted butter, divided
• 1/2 large onion, diced
• 2 tablespoons dry mustard
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground white pepper
• 3 cups half-and-half
• 1 large egg
• 16 ounces sharp Cheddar, grated
• 1/2 cup mayonnaise

Instructions:

1. Place the quinoa in fine sieve or strainer and rinse thoroughly under cool running water and allow to drain.
2. Position a rack in the middle of the oven and heat to 350 degrees F.
3. Bring the quinoa, chicken stock and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover and cook for 15 minutes. When 5 minutes remain, add the broccoli right on top of the quinoa and replace the lid.
4. Heat a large, straight-sided saute pan over high heat and add the mushrooms and 1/3 cup of water. Cook until the mushrooms collapse, 2 to 3 minutes, then add 2 tablespoons of the butter and cook until browned. Remove to a large bowl.
5. Add the remaining 2 tablespoons of butter to the pan along with the onions and the remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, cayenne and white pepper and cook for 1 minute more. Add the half-and-half to the pan and heat until warm.
6. Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the saute pan and add the cheese, stirring until melted.
7. Add the quinoa, broccoli, mayonnaise and the melted cheese mixture to the bowl with the mushrooms and stir to combine.
8. Pour the quinoa mixture into an ungreased 9-by-13-inch glass baking dish. Bake until set and just beginning to brown, about 45 minutes or until the internal temperature reaches 205 to 210 degrees F. Cool 10 minutes before serving.

Sweet Potato, Sausage and Goat Cheese Egg Casserole

Yields: 8 servings

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

Ingredients:

• 1 tbsp olive oil
• 1 lb sweet potatoes, peeled and diced
• 1 lb bulk breakfast sausage
• 1 onion, chopped
• 1 red bell pepper, chopped
• 10 large eggs
• ½ cup milk
• 1 tsp salt
• ½ tsp black pepper
• 4 oz goat cheese, crumbled
• ¼ cup chopped fresh chives

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook, stirring occasionally, until tender-crisp, about 10-12 minutes. Transfer to a plate.
3. Add sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat. Add onion and bell pepper to the skillet and cook until softened, about 5 minutes.
4. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in cooked sausage mixture and sweet potatoes.
5. Pour the mixture into the prepared baking dish. Sprinkle with goat cheese and chives.
6. Bake for 30-35 minutes, or until set and golden brown.

Fast Baked Fish

Prep Time: 10 min

Cook Time: 15 min

Yield: 4 servings

Nutrition: 270 calories, 17g fat, 28g protein

Ingredients:

• 1-1/4 pounds fish fillets
• 1 teaspoon seasoned salt
• Pepper to taste
• Paprika, optional
• 3 tablespoons butter, melted
• Optional: fresh dill and lemon wedges

Instructions:

1. Preheat oven to 400°. Place fish in a greased 11×7-in. baking dish. Sprinkle with seasoned salt, pepper and, if desired, paprika. Drizzle with butter.
2. Cover and bake until fish just begins to flake easily with a fork, 15-20 minutes. If desired, top with additional butter, fresh dill and serve with lemon wedges.

Cheesy Beef Enchilada Casserole

Prep Time: 20 mins

Additional Time: 15 mins

Cook Time: 25 mins

Yields: 8 servings

Nutrition: 399 calories, 28g fat, 18g protein

Ingredients:

• 1 pound lean ground beef
• 1 onion, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chiles, undrained
• 1 (8 ounce) can tomato sauce
• 1 (4 ounce) can chopped green chiles, undrained
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon salt
• 12 corn tortillas
• 2 cups shredded Monterey Jack cheese

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large skillet, cook ground beef and onion over medium heat until beef is browned and onion is tender. Drain excess fat.
3. Stir in black beans, corn, diced tomatoes with green chiles, tomato sauce, green chiles, chili powder, cumin, and salt. Bring to a simmer and cook for 5 minutes.
4. Spread ½ cup of the beef mixture in the bottom of the prepared baking dish. Arrange 6 tortillas over the beef mixture. Top with half of the remaining beef mixture and 1 cup of cheese.
5. Arrange the remaining 6 tortillas over the cheese. Top with the remaining beef mixture and 1 cup of cheese.
6. Bake for 25-30 minutes, or until bubbly and cheese is melted and lightly browned.

Pizza Pasta Casserole (Gluten Free, High Protein)

Servings: 8

Total Time: 45 mins

Difficulty: Intermediate

Ingredients:

• 1/2 large yellow onion (diced)
• 1 green bell pepper (diced)
• 3 tsp garlic (minced)
• 1 lb. beef (organic, grass-fed)
• 1 tsp oregano (dried)
• 1 tsp basil (dried)
• 1 tsp garlic salt
• 1 tsp pepper
• 1/2 cup beef broth (organic, grass-fed)
• 2 tsp Worcestershire sauce (gluten free)
• 1-2 tsp hot sauce (or to taste)
• 32 oz. marinara sauce (organic)
• 12 oz. penne pasta (organic, gluten free)
• 1/4 cup freshly grated parmesan
• 1 1/4 cup freshly grated mozzarella
• 25 slices organic turkey pepperoni
• Handful of mushrooms, or any other pizza toppings you like!

Instructions:

1. Spray a 9×13 inch deep casserole dish with avocado oil and set aside. Preheat oven to 375°F.
2. Heat a large pot of salted water to a boil. Meanwhile, heat olive oil in a large deep skillet or wok over medium/high heat.
3. Add the onion and garlic. Sauté for 1 minute. Add the ground beef, break it up into small pieces, and cook for another 2-3 minutes.
4. Add the green bell peppers and cook until the ground beef is completely cooked.
5. Add the pasta to your boiling water while the meat is finishing cooking through. Once the meat is cooked, add in seasonings, broth, hot sauce, Worcestershire, and marinara to your wok. Stir to combine and simmer until pasta is al dente.
6. Add the cooked pasta and the Parmesan cheese to the wok. Mix to combine. Turn off heat.
7. Add the mixture to your casserole dish. Top with the mozzarella and then layer on the pepperoni, mushrooms, and any other desired pizza toppings.
8. Bake for 20 minutes uncovered & enjoy! You can also broil for a few minutes at the end.

Notes:

• Vegetables: You can easily swap out any of the veggies I use with your favorite pizza veggies (inside and on top of the casserole!). Some other popular veggies include olives, banana peppers, broccoli, tomatoes, jalapenos, etc.
• Meat: I used organic, grass-fed ground beef in this recipe to keep it cleaner, but you can easily use Italian Sausage (or half beef, half sausage!). You could also substitute with ground turkey. In terms of the pepperoni, I use Applegate organic turkey peperoni as a healthier option.
• Pasta: Use your favorite pasta. Penne & Bowtie pasta are my top pasta shapes. In terms of the actual type of pasta you use, I recommend Jovial organic brown rice pasta. This is my favorite pasta brand by far. It’s full of nutrients, gluten free, and does not make you feel bloated at all. Banza chickpea pasta is also a good option and adds some more protein (but there have been some talks lately about the glyphosate levels in it so I have been avoiding it lately and sticking to Jovial).
• Cheese: Mozzarella & parmesan cheese are my favorites, but feel free to use what you prefer or have on hand!

Gluten-Free Chicken Casserole {with Veggies and Cheese}

Yield: 5-6 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients:

• Chopped Boiled Chicken (or rotisserie chicken)
• Gluten-free chicken broth
• Greek yogurt
• Freshly grated cheddar cheese or store-bought shredded cheese mix (cheddar) and light or regular cream cheese
• Garlic puree
• Gluten-free breadcrumbs
• Frozen Vegetable Mix (about 1 cup)
• Seasoning: dried thyme, salt, and paprika
• Chopped parsley (for garnish)

Instructions:

1. Preheat the oven to 360 F. Place chopped boiled chicken in a deep bowl and add cream cheese, frozen mixed vegetables, and garlic puree.
2. Add grated cheese, salt, spices, thyme, and Greek yogurt into the same bowl.
3. Mix everything thoroughly to get a homogeneous mix of chicken and vegetables. You want each piece of chicken coated with this yummy mixture.
4. Transfer the mix to a 9×13-inch baking dish, and level it. If it\’s evenly spread the casserole will cook evenly.
5. Top the casserole with gluten-free breadcrumbs, place the baking dish in the oven, and cook for 30 minutes.
6. Remove the finished casserole from the oven. Let is cool so it sets a bit more and then cut it with a spatula or knife, and then serve. Sprinkle with fresh chopped parsley if desired.

Bacon, Broccoli, and Chicken Casserole

Serves: 4

Prep Time: 15 min

Cook Time: 30 min

Nutrition: Calories: 589kcal, Carbohydrates: 15g, Protein: 35g, Fat: 45g, Saturated Fat: 23g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 100mg, Sodium: 513mg, Potassium: 1287mg, Fiber: 5g, Sugar: 3g, Vitamin A: 3337IU, Vitamin C: 146mg, Calcium: 120mg, Iron: 5mg

Ingredients:

• 2 chicken breasts cut into cubes
• 2 cups baby spinach
• 1 head broccoli, cut into florets
• 6 bacon slices, cooked and chopped
• 2 garlic cloves, minced
• 1 tsp. paprika
• 1 ½ cups coconut milk
• ¼ cup homemade mayonnaise
• 2 tbsp. fresh chives, minced
• Sea salt and freshly ground black pepper
• Cooking fat

Instructions:

1. Preheat your oven to 350 F.
2. Season the chicken pieces to taste.
3. Melt some cooking fat in a skillet over medium-high heat, and cook the chicken until cooked through about 5 to 6 minutes. Set aside.
4. In a bowl, combine the coconut milk, mayonnaise, garlic, paprika, chives, and salt and pepper to taste.
5. Whisk until well blended.
6. In a large bowl, combine the chicken, bacon, broccoli, and spinach.
7. Drizzle the sauce over the chicken mixture and mix gently until everything is well covered.
8. Pour into a baking dish, and cook until everything is tender about 20 to 25 minutes.

Lighter Chicken Zucchini Casserole

Servings: 5

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

Nutrition: Serving: 1 (of 8), Calories: 334kcal, Carbohydrates: 16g, Protein: 33g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 95mg, Sodium: 525mg, Potassium: 743mg, Fiber: 2g, Sugar: 7g, Vitamin A: 477IU, Vitamin C: 27mg, Calcium: 246mg, Iron: 2mg

Ingredients:

• 1 ½ pounds zucchini, ½ inch diced, about 3-4 medium, 6 cups diced total
• 1 tablespoon plus 1 teaspoon olive oil
• 1 cup Greek yogurt
• 1 cup cottage cheese
• 1 large egg
• 1 cup Italian shredded cheese blend
• 1 tablespoon fresh lemon juice
• 4 minced garlic cloves, divided
• 2 teaspoons no-salt added Italian seasoning
• 1 teaspoon kosher salt, divided
• ¼ teaspoon black pepper
• 2 cups cooked chicken, such as from a rotisserie chicken
• ⅔ cup panko bread crumbs, divided
• ⅓ cup grated parmesan cheese
• ¼ cup chopped fresh basil

Instructions:

1. Preheat the oven to 375 F.
2. Add the diced zucchini to a large strainer or colander. Sprinkle with ¼ teaspoon salt, tossing to coat. Place the colander on top of a kitchen towel or in the skink and allow to drain for 10 minutes.
3. Next, pat the zucchini dry with a paper towel, and add to a 9×13 baking dish. Drizzle with 1 teaspoon olive oil, tossing to coat.
4. Spread into an even layer and bake uncovered for 20 minutes, tossing halfway through.
5. While the zucchini is baking, in a medium bowl, make the sauce by stirring together the yogurt, cottage cheese, egg, shredded cheese, lemon juice, 3 minced garlic cloves, Italian seasoning, ⅓ cup panko breadcrumbs, ½ teaspoon salt, and black pepper until well combined.
6. In a small bowl, make the topping by stirring together ⅓ cup panko breadcrumbs, ⅓ cup parmesan, 1 minced garlic clove, ¼ teaspoon salt, and 1 tablespoon olive oil until well combined and the breadcrumbs are completely saturated with the olive oil.
7. Add the chicken to the par-baked zucchini, along with the sauce, stirring until completely combined.
8. Spread into an even layer, then top evenly with the breadcrumb topping.
9. Cover with foil and bake for 20 minutes, then uncover and bake an additional 5-10 minutes, or until the breadcrumb topping is golden brown. Top with fresh basil, if using, and serve.

Moroccan Gluten-Free Breakfast Casserole

Prep Time: 10 mins

Cook Time: 50 mins

Standing Time: 5 mins

Total Time: 1 hr 5 mins

Servings: 4 People

Calories: 200

Ingredients:

• olive oil for greasing the pan
• 3 slices sugar-free bacon
• 2 1/2 cups sweet potato cut into 1/2-inch cubes
• 1/2 cup onion roughly chopped
• 1 teaspoon ground cumin
• 3/4 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon smoked paprika
• 1/16 teaspoon ground allspice
• 2 teaspoon tomato paste
• 1 14-ounce can fire-roasted diced tomatoes
• 4 large eggs
• Cilantro for garnish

Instructions:

1. Preheat your oven to 400 degrees Fahrenheit and rub an 8×8-inch pan with olive oil.
2. Heat a large pan on medium heat and cook the bacon until crispy, flipping once, or about 2-4 minutes per side. Transfer the bacon to a paper towel-lined plate (do not drain the fat) and blot off any excess fat from the bacon. Set aside.
3. Add the potatoes and onions right into the pan with the remaining bacon fat. Cook until they just begin to brown and start to become tender, about 5 minutes.
4. Add the cumin, salt, cinnamon, smoked paprika, and allspice, and stir until the potatoes are covered. Add the tomato paste and stir it around. Cook, stirring frequently, until the potatoes are mostly tender, but still a little undercooked, about 5-7 minutes. Transfer them to the bottom of the prepared baking dish and spread out evenly in a single layer.
5. In a large bowl, whisk together the diced tomatoes and eggs, adding a pinch of sea salt. Crumble up the cooked bacon and whisk it in. Pour over top of the sweet potatoes, spreading out until all the potatoes are covered.
6. Bake until the top feels set, about 30-35 minutes. Let stand for 4-5 minutes.
7. Garnish with cilantro and enjoy!

Mexican Quinoa Casserole

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 6

Ingredients:

• 1 cup water
• ½ cup dry quinoa
• 3 cups sweet potato, diced
• 1 medium red bell pepper, diced
• ½ small yellow onion, diced
• 1 Tablespoon + 1 teaspoon McCormick Gluten-Free Taco Seasoning
• 1 14 oz can of black soybeans or black beans, rinsed and drained
• ¼ cup sliced green onion
• ¼ cup cilantro, chopped
• 1 ½ cups prepared salsa, mild, medium or hot
• 2 cups shredded Mexican cheese blend
• 2% Greek yogurt, avocado, extra green onion and cilantro (for topping)

Instructions:

1. Bring the water and quinoa to a boil in a saucepan. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let the covered saucepan cool for 4-5 minutes. Remove the lid and fluff with a fork. Set aside.
2. Preheat the oven to 350° F. Grease a 9×13 inch baking dish.
3. In a large bowl, combine the sweet potato, red bell pepper, yellow onion, and taco seasoning. Toss to coat.
4. Spread the vegetable mixture evenly in the prepared baking dish.
5. In a separate bowl, combine the cooked quinoa, black beans, green onion, cilantro, and salsa. Mix well.
6. Pour the quinoa mixture over the vegetables in the baking dish and spread evenly.
7. Top with shredded Mexican cheese blend.
8. Bake for 30-40 minutes, or until the vegetables are tender and the cheese is melted and bubbly.
9. Serve hot with Greek yogurt, avocado, and extra green onion and cilantro for topping, if desired.

Chicken Enchilada Casserole

Ingredients:

• 1 tablespoon olive oil
• 1 medium white onion, peeled and diced
• 1 large red bell pepper, cored and diced
• 1 (4 ounce) can diced green chiles
• 2 (15 ounce) cans beans, rinsed and drained (I used one can pinto, one can black beans)
• 1 (8 ounce) can whole kernel corn, drained
• 3 cups (about 1.5 pounds) shredded or diced cooked chicken
• 3 cups red enchilada sauce, homemade or store-bought, divided
• 12 corn tortillas, halved
• 3 cups shredded Monterrey Jack or Mexican blend cheese
• toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado

Instructions:

1. Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.
2. Heat oil in a large sauté pan over medium-high heat. Add onion and bell pepper and sauté for 6-7 minutes, or until softened. Stir in the diced green chiles, beans, corn, chicken and 2 cups enchilada sauce, and stir to combine. Remove from heat and set aside.
3. Pour about 1/2 cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Top evenly with 1/3 of the chicken mixture, followed by 1/3 of the cheese. Repeat with another layer of tortillas, chicken mixture, and cheese. Followed by a final layer of tortillas, chicken mixture, the remaining 1/2 cup of enchilada sauce, and cheese.
4. Cover the pan with aluminum foil, then bake for 20 minutes.
5. Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.
6. Remove from the oven and serve warm, garnished with your desired toppings.

Southwestern Chicken Casserole

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1 hr 15 mins

Servings: 8

Nutrition: Calories: 270 kcal, Carbohydrates: 36 g, Protein: 21 g, Fat: 5 g, Fiber: 6 g, Sugar: 3 g

Ingredients:

• 1.5 cups minute rice, uncooked (white or brown minute rice will work)
• 1.5 cups chicken broth
• 1/2 medium yellow onion, finely diced
• 10 oz. frozen corn, thawed
• 15 oz. black beans, drained and rinsed
• 1 lb. boneless skinless chicken breasts, cut into 1-inch chunks (raw)
• 16 oz. jar salsa, any spice level works!
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 2 teaspoons paprika
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1/2 cup Colby Jack cheese
• optional toppings: shredded Colby Jack cheese, Greek yogurt, salsa, and green onions.

Instructions:

1. Preheat oven to 375°F and spray a large casserole dish with nonstick cooking spray.
2. Add all of the ingredients (minus the shredded cheese) into the casserole dish and mix together with a wooden spoon making sure that everything is well mixed and submerged in liquid.
3. Then, cover with aluminum foil and bake at 375ºF for about 50 minutes.
4. Uncover and top with shredded cheese. Bake, uncovered, for an additional 10 minutes.
5. Once fully cooked, let rest for 10 minutes before serving. Top with Greek yogurt, more shredded cheese, salsa, and green onions.

Cheeseburger Casserole

Nutrition: Calories: 260 kcal, Protein: 21.5 g, Carbs: 22 g, Fat: 9.5 g, Fiber: 2 g

Ingredients:

• 2 cups uncooked rotini pasta (use brown rice pasta for GF)
• 2 tsp olive oil
• 1 1/2 cups onions, finely chopped
• 1 garlic clove, finely chopped
• 1 lb lean ground beef, 95% lean
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 28 oz diced tomatoes
• 2 tbsp Dijon mustard
• 2 cups reduced-fat grated cheddar cheese
• 1/4 cup chopped dill pickles

Instructions:

1. Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
2. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
3. Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds.
4. Stir in the beef and cook until browned; season with salt and pepper.
5. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
6. Toss the meat mixture with the pasta and spread it into the prepared dish.
7. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve.

Chicken Casserole With Ham and Cheese (Gluten Free)

Ingredients:

• 1 egg, beaten
• 1 1/2 cups milk, divided
• 1/4 cup gluten free breadcrumbs
• 2 lbs boneless skinless chicken breasts, cut into chunks
• 1-2 tablespoon olive oil
• 1 cup chopped ham
• 1 cup shredded cheddar cheese
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the egg, 1/2 cup milk, and breadcrumbs. Stir in the chicken, ham, cheese, onion, celery, green bell pepper, salt, and pepper. Pour into the prepared baking dish.
3. In a small bowl, whisk together the remaining 1 cup milk. Pour over the casserole.
4. Bake for 30-35 minutes, or until the chicken is cooked through and the casserole is bubbly and golden brown.

Gluten-Free Dairy-Free Tuna Casserole

Ingredients:

• 3 1/2 cups brown rice pasta (or other wheat free pasta, fusilli shape, cooked to aldente, other shapes may be used like penne)
• 4 1/2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 1 1/2 cups sliced mushrooms
• 1 1/2 cups frozen peas
• 2 (5 ounce) cans tuna in water, drained
• 1 (13.5 ounce) can coconut milk
• 1/2 cup nutritional yeast
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cook pasta according to package directions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and mushrooms and cook until softened, about 5-7 minutes.
4. Stir in peas, tuna, coconut milk, nutritional yeast, salt, and pepper. Bring to a simmer.
5. Add cooked pasta to the skillet and stir to combine.
6. Transfer the mixture to a 9×13 inch baking dish. Bake for 20-25 minutes, or until bubbly and heated through.

Easy Gluten Free Chicken Bacon Ranch Casserole

Prep Time: 15 Mins

Cook Time: 40 Mins

Yield: 8 Servings

Nutrition: Calories: 835kcal, Carbohydrates: 65g, Protein: 44g, Fat: 45g, Saturated Fat: 22g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.3g, Cholesterol: 167mg, Sodium: 955mg, Potassium: 663mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1102IU, Vitamin C: 3mg, Calcium: 453mg, Iron: 2mg

Ingredients:

• 1 cup (8 fluid ounces) buttermilk
• 1 cup (225 g) sour cream
• 1 tablespoon white wine (or white balsamic) vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon dried dill
• 2 tablespoons minced dried onion, (or 1 tablespoon dried ground onion)
• ½ teaspoon garlic powder
• 1 pound raw skinless, boneless chicken breasts
• 12 ounces dried gluten free rotini pasta
• 3 ounces (3 ounces) sliced bacon, diced (about 3 strips)
• 3 tablespoons (42 g) unsalted butter, chopped
• 5 tablespoons (45 g) gluten free all purpose flour blend (30 g superfine white rice flour + 10 g potato starch + 5 g tapioca starch/flour) (or replace with an equal amount of superfine sweet white flour)
• 1 ½ cups (12 fluid ounces) chicken stock
• 8 ounces sharp yellow cheddar cheese, shredded
• Chopped fresh flat-leaf parsley, (optional)

Instructions:

1. Preheat your oven to 375°F. Grease a 3-quart casserole dish and set it aside. Line a large rimmed baking sheet with parchment paper and set it aside.
2. In a medium-size bowl, place the buttermilk, sour cream, vinegar, salt, pepper, dill, onion and garlic powder, and whisk to combine well. This is the ranch dressing.
3. Place the raw chicken breasts on the prepared baking sheet and spoon about 1/4 cup of the ranch dressing evenly on top of the chicken breasts. Place the chicken in the center of the preheated oven and bake until the chicken is opaque throughout and reaches 160°F on an instant-read thermometer (about 20 minutes).
4. Remove the chicken from the oven and allow it to rest for about 5 minutes before cutting it into 1-inch square pieces. Lower the oven temperature to 350°F.
5. While the chicken is cooking, in a large pot of salted water, boil the pasta to an al dente texture according to the directions on the package. I used Barilla gluten free rotini pasta, and boiled it for 6 minutes. Drain the pasta, rinse it with lukewarm water and set it aside.
6. In a medium-size, heavy-bottom saucepan, cook the bacon over medium-high heat until browned and crispy. Remove the cooked bacon from the saucepan and transfer to a paper towel-lined plate to drain, and discard all but 1 tablespoon of the bacon grease.
7. Place the unsalted butter in the pan, and melt over medium heat. Add the flour blend and cook, whisking constantly, until the mixture is bubbling (about 2 minutes). Add the chicken stock in a slow, steady stream, whisking constantly. Cook, whisking occasionally, until the mixture begins to thicken (about 2 minutes more). Add the remaining ranch dressing in a slow, steady stream, whisking constantly until well-combined. Remove the saucepan from the heat.
8. Add the cooked pasta, diced chicken and about 6 ounces of the shredded cheddar cheese to the saucepan and toss to combine. Transfer about half of the pasta and chicken mixture to the prepared casserole dish in an even layer, scatter with about half of the cooked bacon, top with the remaining chicken and pasta mixture, then the remaining bacon. Scatter the remaining shredded cheese evenly over the top.
9. Place the dish in the 350°F oven and bake until the mixture is bubbling and the cheese is melted (about 10 minutes). Scatter with the optional chopped parsley and serve immediately.

Spaghetti Squash Casserole

Prep Time: 10 mins

Cook Time: 1 hr 15 mins

Total Time: 1 hr 25 mins

Yield: 6 Servings

Nutrition: Calories: 193kcal, Carbohydrates: 8g, Protein: 20g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 71mg, Sodium: 478mg, Fiber: 2g, Sugar: 3g

Ingredients:

• 1 small/medium spaghetti squash about 2 pounds
• 2 teaspoons olive oil
• 1 pound 93% lean ground turkey
• 1 small red onion diced
• 1 green bell pepper cored and diced
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 can 14.5-ounce diced tomatoes with Italian spices, drained
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning of choice or a mix of oregano, basil, and thyme
• ½ teaspoon red pepper flakes reduce to 1/4 teaspoon if sensitive to spice
• 1 cup freshly grated part-skim mozzarella or provolone cheese divided
• Chopped fresh parsley or basil

Instructions:

1. Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. When cool enough to handle, pull the squash strings out of the squash’s center with a fork and transfer to a large mixing bowl. The squash strings should look like spaghetti.
2. Reduce the oven temperature to 350 degrees F. Heat the olive oil in a large, deep skillet over medium high. Add the turkey, onion, bell pepper, salt, and black pepper. Cook, breaking apart the meat, until meat is browned and the vegetables are tender, about 8 minutes. Add the drained tomatoes, garlic, Italian seasoning, and red pepper flakes. Let cook until most of the liquid from the tomatoes has cooked off, about 4 minutes, and then add the reserved squash. Cook and stir until most of the remaining liquid has cooked off, about 1 to 2 minutes more, increasing the heat if needed. Stir in 1/2 cup of the shredded cheese. There may be some liquid remaining in the pan.
3. Lightly coat a deep 8×8-inch baking dish or 2-quart casserole dish with nonstick spray. With a slotted spoon, scoop the squash mixture into the pan in an even layer, discarding any excess liquid (some in the pan is OK—just not too much). Bake, uncovered, for 20 minutes. Remove from the oven and sprinkle with the remaining 1/2 cup cheese, and then return to the oven and bake until the cheese melts, about 5 to 10 additional minutes. For an extra-golden-brown top, place the casserole under the broiler for a few minutes. Remove from the oven, sprinkle with parsley and/or basil, and let rest 5 minutes. Serve hot.

Summer Squash & Cottage Cheese Gratin

Ready In: 1hr 10mins

Ingredients:

• 2 cups small-curd nonfat cottage cheese or 2 cups low-fat cottage cheese
• 1 1/2 lbs summer squash (can be yellow, green or a mixture)
• salt, to taste
• 1/2 medium onion, finely chopped
• 1-2 garlic clove, minced (optional)
• 1 tablespoon extra virgin olive oil
• 4 eggs
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh dill
• 1/4 cup grated gruyere cheese
• freshly ground pepper

Directions:

1. Place the cottage cheese in a strainer set over a bowl, and drain for 20 minutes while you prepare the remaining ingredients. Grate the squash, and place in a large bowl or colander. Sprinkle with salt and toss. Allow to sit for 20 minutes. Squeeze out excess water, then squeeze in a towel to dry.
2. Preheat the oven to 350°F Oil a 2-quart gratin or baking dish. Heat the olive oil over medium heat in a medium frying pan, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir for another 30 seconds to a minute until fragrant. Remove from the heat.
3. Beat the eggs in a large bowl. Stir in the cottage cheese, parsley, dill, Gruyère, onion and garlic, and squash. Combine well. Season to taste with salt and pepper, and scrape into the oiled baking dish. Bake 45 minutes or until set and lightly browned. Remove from the heat, and allow to sit for five to 10 minutes before serving. Serve warm or at room temperature.

Slow Cooker Breakfast Casserole

Prep Time: 20 Minutes

Cook Time: 6 Hours

Ingredients:

• 12 Large Eggs
• 1 Cup heavy cream or half and half
• 1 Teaspoon Onion Powder
• 1 Teaspoon Salt
• 1/2 Teaspoon black pepper
• 1/4 Teaspoon Red Pepper Flakes
• 20 Ounces Refrigerated Hash Browns
• 4 Ounces Parmesan cheese shredded
• 8 Ounces Mozzarella Cheese shredded
• 5 Ounces Jones Dairy Farm Golden Brown Sausage Links sliced into coins
• 1/2 Cup Sun Dried Tomatoes chopped
• 1/2 Cup Basil fresh, chopped

Instructions:

1. Spray slow cooker with non-stick cooking spray.
2. In medium bowl combine eggs and cream; whisk until well combined. Sprinkle onion powder, salt and both peppers over egg mixture while whisking. Whisk until completely combined. Set aside.
3. In slow cooker, combine hash browns and about 1/2 of each of parmesan cheese, mozzarella cheese, sausage, sun-dried tomatoes and basil. Using fingers, gently toss until combined. Pour egg mixture over top; if necessary use spatula to smooth out top.
4. Set aside about 1/2 of remaining mozzarella cheese (approximately 2 ounces). Sprinkle remaining ingredients over top of casserole. Cover slow cooker and cook for 6-8 hours on low or until center is cooked through. A thermometer inserted into center should read 160°F.
5. Sprinkle casserole with remaining cheese, serve and enjoy.

Conclusion

These 30 high-protein, gluten-free casserole recipes offer a delicious and convenient way to enjoy wholesome meals without compromising on dietary needs. From hearty breakfast options to satisfying dinners, these casseroles are packed with flavor and nutrients, making them perfect for busy weeknights or meal prep. Experiment with different ingredients and seasonings to create your own unique variations, and enjoy the comfort and ease that these dishes bring to your table. Happy cooking!

Duo Tater Bake

Prep Time: 40 min

Cook Time: 20 min

Yield: 2 casseroles (10 servings each)

Nutrition: 3/4 cup: 236 calories, 12g fat (8g saturated fat), 38mg cholesterol, 246mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 5g protein.

Ingredients:

• 4 pounds russet or Yukon Gold potatoes, peeled and cubed
• 3 pounds sweet potatoes, peeled and cubed
• 2 cartons (8 ounces each) spreadable chive and onion cream cheese, divided
• 1 cup sour cream, divided
• 1/4 cup shredded Colby-Monterey Jack cheese
• 1/3 cup 2% milk
• 1/4 cup shredded Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• TOPPING:
• 1 cup shredded Colby-Monterey Jack cheese
• 1/2 cup chopped green onions
• 1/4 cup shredded Parmesan cheese

Instructions:

1. Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes.
2. Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain; mash with 1 carton cream cheese, 1/2 cup sour cream and 1/4 cup Colby-Monterey Jack cheese.
3. Drain russet potatoes; mash with the remaining carton cream cheese and 1/2 cup sour cream. Stir in the milk, Parmesan cheese, salt and pepper.
4. Spread 1-1/3 cups russet potato mixture into each of 2 greased 11×7-in. baking dishes. Layer each with 2 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture.
5. Bake, uncovered, at 350° until heated through, about 15 minutes. Combine topping ingredients; sprinkle over casseroles. Bake until cheese is melted, 2-3 minutes longer.

Million Dollar Chicken Casserole (Gluten-Free)

Prep Time: 5 min

Cook Time: 35 min

Total Time: 40 min

Servings: 8 servings (1 1/2 cups per serving)

Ingredients:

Casserole

• 5 cups shredded rotisserie chicken
• 4 oz cream cheese softened at room temperature or use dairy-free
• 3/4 cup cottage cheese or sub dairy-free yogurt
• 1 cup shredded mozzarella cheese
• 1/3 cup Greek yogurt
• ⅓ cup chopped green onions
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon poultry seasoning
• 1 ½ teaspoons chopped parsley
• Salt and pepper to taste
• 30-35 gluten-free crackers Simple Mills almond crackers
• 4 tablespoons unsalted butter melted
• 5-6 slices cooked bacon chopped
• Fresh parsley and green onions for garnish

Cream of Chicken Soup

• 1 cup chicken broth
• 1 cup milk or dairy-free milk of choice
• 2 tablespoons butter or vegan butter
• 2 ½-3 tablespoons gluten-free or all-purpose flour
• Salt and pepper to taste

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Make the Cream of Chicken Soup: In a medium saucepan melt the butter over medium heat. Whisk in the gluten-free flour to form a roux, cooking for about 1 minute.
3. Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Continue cooking until the mixture thickens, about 5-7 minutes—season with salt and pepper and put aside for now.
4. Prepare the Chicken Mixture: In a large bowl, combine the shredded rotisserie chicken, softened dairy-free cream cheese, cottage cheese, ½ cup shredded mozzarella, Greek yogurt, chopped green onions, garlic powder, onion powder, poultry seasoning, parsley, and salt and pepper. Pour in the homemade cream of chicken soup and mix until fully combined.
5. Prepare the Cracker Topping: Crush the gluten-free crackers in a resealable bag or food processor until they become fine crumbs. Stir the melted butter into the cracker crumbs until evenly coated.
6. Assemble the Casserole: Spread the chicken mixture evenly into a 9×13-inch baking dish.
7. Sprinkle the buttered cracker crumbs evenly over the top of the casserole.
8. Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole bubbles around the edges. Add Bacon and Garnish. Remove the casserole from the oven, sprinkle the crispy bacon on top, and garnish with fresh parsley and green onions.