15 Cozy Gluten-Free Casseroles for Busy Weeknights

1. Chili-Spiced Chicken and Sweet Potato Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 2 medium sweet potatoes, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
• 3 cups cooked brown rice
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1/2 cup gluten-free unsalted broth
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup shredded part-skim mozzarella
• 2 tablespoons lime juice

Instructions

1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

2. Ginger-Spiced Chicken and Butternut Squash Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 4 cups peeled butternut squash, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon
• 3 cups cooked brown rice
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1/2 cup gluten-free unsalted broth
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup shredded part-skim mozzarella
• 2 tablespoons lemon juice

Instructions

1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

3. Garlic-Herb Chicken and Cabbage and Carrot Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 4 cups thinly sliced cabbage and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
• 3 cups cooked brown rice
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1/2 cup gluten-free unsalted broth
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup shredded part-skim mozzarella
• 2 tablespoons chopped parsley

Instructions

1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

4. Rosemary Chicken and Mushroom and Carrot Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 8 ounces mushrooms, sliced, and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
• 3 cups cooked brown rice
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1/2 cup gluten-free unsalted broth
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup shredded part-skim mozzarella
• 2 tablespoons lemon juice

Instructions

1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

5. Smoky Chicken and Pumpkin Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 1 1/2 cups plain canned pumpkin puree and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika and 1 teaspoon ground cumin
• 3 cups cooked brown rice
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1/2 cup gluten-free unsalted broth
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup shredded part-skim mozzarella
• 2 tablespoons lime juice

Instructions

1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

6. Thyme Chicken and Apple and Carrot Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 2 firm apples, diced, and 3 carrots, thinly sliced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme and 1/4 teaspoon black pepper
• 3 cups cooked brown rice
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1/2 cup gluten-free unsalted broth
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup shredded part-skim mozzarella
• 1 tablespoon apple cider vinegar

Instructions

1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

7. Curried Chicken and Cauliflower Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 4 cups small cauliflower florets and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoons gluten-free salt-free curry powder
• 3 cups cooked brown rice
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1/2 cup gluten-free unsalted broth
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup shredded part-skim mozzarella
• 2 tablespoons lemon juice

Instructions

1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

8. Sage Chicken and Potato and Celery Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 1 pound potatoes, cut into 1/2-inch cubes, and 2 celery stalks, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rubbed sage and 1/4 teaspoon black pepper
• 3 cups cooked brown rice
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1/2 cup gluten-free unsalted broth
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup shredded part-skim mozzarella
• 2 tablespoons lemon juice

Instructions

1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

9. Chili-Spiced Chicken and Spinach and Carrot Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry, and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
• 3 cups cooked brown rice
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1/2 cup gluten-free unsalted broth
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup shredded part-skim mozzarella
• 2 tablespoons lime juice

Instructions

1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

10. Ginger-Spiced Chicken and Green Bean and Carrot Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 3 cups frozen cut green beans and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon
• 3 cups cooked brown rice
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1/2 cup gluten-free unsalted broth
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup shredded part-skim mozzarella
• 2 tablespoons lemon juice

Instructions

1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

11. Garlic-Herb White Bean and Sweet Potato Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Ingredients

• 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
• 2 medium sweet potatoes, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
• 3 cups cooked brown rice
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1/2 cup gluten-free unsalted broth
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup shredded part-skim mozzarella
• 2 tablespoons chopped parsley

Instructions

1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

12. Rosemary White Bean and Butternut Squash Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Ingredients

• 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
• 4 cups peeled butternut squash, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
• 3 cups cooked brown rice
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1/2 cup gluten-free unsalted broth
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup shredded part-skim mozzarella
• 2 tablespoons lemon juice

Instructions

1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

13. Smoky White Bean and Cabbage and Carrot Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Ingredients

• 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
• 4 cups thinly sliced cabbage and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika and 1 teaspoon ground cumin
• 3 cups cooked brown rice
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1/2 cup gluten-free unsalted broth
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup shredded part-skim mozzarella
• 2 tablespoons lime juice

Instructions

1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

14. Thyme White Bean and Mushroom and Carrot Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Ingredients

• 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
• 8 ounces mushrooms, sliced, and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme and 1/4 teaspoon black pepper
• 3 cups cooked brown rice
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1/2 cup gluten-free unsalted broth
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup shredded part-skim mozzarella
• 1 tablespoon apple cider vinegar

Instructions

1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

15. Curried White Bean and Pumpkin Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Ingredients

• 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
• 1 1/2 cups plain canned pumpkin puree and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoons gluten-free salt-free curry powder
• 3 cups cooked brown rice
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1/2 cup gluten-free unsalted broth
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup shredded part-skim mozzarella
• 2 tablespoons lemon juice

Instructions

1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.