18 Delicious Gluten Free Casserole Recipes Healthy

Who says gluten-free means flavor-free? Dive into our roundup of 18 Delicious Gluten-Free Casserole Recipes that promise to keep your dinners exciting, healthy, and utterly satisfying. Whether you’re craving comfort food or looking for quick weeknight solutions, these dishes are sure to delight. Get ready to transform your meal prep with these easy, mouthwatering options that everyone at the table will love!

Cheesy Broccoli Rice Casserole

Few dishes comfort the soul quite like a warm, bubbling casserole, and this Cheesy Broccoli Rice Casserole is no exception. Perfectly blending the earthy tones of broccoli with the creamy richness of cheese, it’s a dish that promises to delight the palate and bring a touch of elegance to any table.

Ingredients

• 1 cup uncooked white rice
• 2 cups broccoli florets
• 1.5 cups shredded cheddar cheese
• 1 cup whole milk
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat the oven to 350°F and lightly grease a 9×13 inch baking dish.
2. Cook the white rice according to package instructions, then set aside.
3. In a large skillet, melt the butter over medium heat and whisk in the flour to create a roux, cooking for 1 minute until golden.
4. Gradually whisk in the milk, ensuring no lumps remain, and cook until the mixture thickens, about 3 minutes.
5. Stir in the salt, black pepper, and garlic powder, then remove from heat.
6. Add the cooked rice, broccoli florets, and 1 cup of cheddar cheese to the skillet, mixing until well combined.
7. Transfer the mixture to the prepared baking dish and top with the remaining 1/2 cup of cheddar cheese.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly golden on top.
9. Let the casserole sit for 5 minutes before serving to allow it to set.

Not only does this casserole boast a creamy texture and a harmonious blend of flavors, but it also presents beautifully when garnished with a sprinkle of fresh parsley or served alongside a crisp green salad for a complete meal.

Chicken Enchilada Quinoa Casserole

On a bustling weeknight, this Chicken Enchilada Quinoa Casserole emerges as a harmonious blend of comfort and nutrition, offering a modern twist on a classic favorite. Its layers of flavor and texture promise to delight the palate while simplifying your dinner routine.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 (10 oz) can red enchilada sauce
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Tip: Fluff the quinoa with a fork after cooking to prevent clumping.
3. While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add diced chicken, cumin, chili powder, garlic powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
4. Stir in the enchilada sauce, black beans, and corn into the skillet with the chicken. Cook for an additional 2 minutes, just until heated through.
5. Layer half of the cooked quinoa in the prepared baking dish, followed by half of the chicken mixture and half of the cheese. Repeat the layers once more.
6. Bake for 20 minutes, or until the cheese is bubbly and lightly golden. Tip: For a crispier top, broil for the last 2 minutes of baking.
7. Garnish with chopped cilantro before serving. Tip: Let the casserole sit for 5 minutes after baking for easier slicing.

Now, this casserole presents a delightful contrast of creamy cheese, tender chicken, and the slight crunch of quinoa, all enveloped in a rich enchilada sauce. Serve it alongside a crisp green salad or atop a bed of lettuce for a refreshing twist.

Spinach Artichoke Chicken Casserole

Whisking together the creamy richness of spinach artichoke dip with the hearty satisfaction of chicken, this casserole is a decadent twist on a classic favorite. Perfect for a cozy dinner or an impressive potluck offering, it’s a dish that promises to delight with every forkful.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup artichoke hearts, chopped
• 1 cup spinach, chopped
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup Parmesan cheese, grated
• 1/2 cup mozzarella cheese, shredded
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the cream cheese, sour cream, and mayonnaise until smooth.
3. Stir in the garlic powder, salt, and black pepper into the cream mixture.
4. Fold in the shredded chicken, chopped artichoke hearts, and spinach until evenly coated.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly.
6. Sprinkle the top with Parmesan and mozzarella cheeses.
7. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
8. Let the casserole sit for 5 minutes before serving to allow it to set.

Best enjoyed straight from the oven, this casserole boasts a creamy interior with a crispy, cheesy top. Serve it alongside a crisp green salad or crusty bread for a meal that’s as satisfying as it is sophisticated.

Beef and Mushroom Stroganoff Casserole

Combining the hearty flavors of beef and mushrooms with the creamy richness of stroganoff, this casserole transforms a classic dish into a comforting bake that’s perfect for any gathering.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 cups mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup beef broth
• 1 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 8 oz egg noodles
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium-high heat, heat 1 tbsp olive oil and cook the beef until browned, about 5 minutes. Remove and set aside.
3. In the same skillet, add the remaining olive oil, then sauté the onions and mushrooms until soft, about 5 minutes. Tip: Don’t overcrowd the pan to ensure the mushrooms brown nicely.
4. Add the garlic and cook for 1 minute until fragrant.
5. Stir in the beef broth, sour cream, Dijon mustard, and paprika. Bring to a simmer, then return the beef to the skillet. Cook for 5 minutes, stirring occasionally. Tip: The sauce should thicken slightly but remain pourable.
6. Meanwhile, cook the egg noodles according to package instructions until al dente, then drain.
7. Combine the noodles with the beef mixture in the skillet, then transfer everything to the prepared baking dish. Sprinkle with cheddar cheese.
8. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes of baking.

Perfectly balanced between creamy and hearty, this casserole offers a delightful texture contrast with tender noodles and juicy beef. Serve it with a crisp green salad to complement its rich flavors.

Sweet Potato Black Bean Casserole

Perfectly balancing the earthy sweetness of sweet potatoes with the hearty depth of black beans, this casserole is a celebration of flavors and textures that come together in a harmonious dish. It’s a versatile recipe that shines as a comforting weeknight dinner or a standout side at your next gathering.

Ingredients

• 2 cups sweet potatoes, peeled and diced
• 1 cup black beans, rinsed and drained
• 1 tbsp olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 1/4 cup cilantro, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Add the sweet potatoes to the skillet, stirring to combine. Cover and cook for 10 minutes, stirring occasionally, until the sweet potatoes begin to soften.
4. Stir in the black beans, cumin, smoked paprika, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld.
5. Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the shredded cheddar cheese on top.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
7. Remove from the oven and let it sit for 5 minutes before serving. Garnish with chopped cilantro.

Creating a delightful contrast between the creamy sweet potatoes and the tender black beans, this casserole is a textural dream. The smoky spices and melted cheese add layers of flavor that make each bite irresistible. For an extra touch, serve it with a dollop of sour cream or a side of avocado slices to enhance its richness.

Turkey Tetrazzini Gluten Free

Whisking together comfort and sophistication, this gluten-free Turkey Tetrazzini transforms leftover turkey into a creamy, indulgent pasta bake that’s as suitable for a weeknight dinner as it is for entertaining. With a rich sauce enveloping tender pasta and savory turkey, every bite is a testament to the dish’s timeless appeal.

Ingredients

• 12 oz gluten-free spaghetti
• 2 cups cooked turkey, shredded
• 3 tbsp unsalted butter
• 1/2 cup onion, finely diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup gluten-free all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup frozen peas
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 375°F and grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil and cook the gluten-free spaghetti according to package instructions until al dente. Drain and set aside.
3. In a large skillet over medium heat, melt the butter. Add the onion and mushrooms, sautéing until the onions are translucent and the mushrooms have released their moisture, about 5 minutes.
4. Add the garlic and cook for 1 minute until fragrant.
5. Sprinkle the gluten-free flour over the vegetables, stirring constantly for 2 minutes to cook off the raw flour taste.
6. Gradually whisk in the chicken broth and heavy cream, ensuring no lumps remain. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
7. Stir in the Parmesan cheese, frozen peas, nutmeg, and shredded turkey. Season with salt and pepper to taste.
8. Combine the cooked spaghetti with the sauce, mixing until evenly coated. Transfer to the prepared baking dish.
9. In a small bowl, mix the gluten-free breadcrumbs with olive oil. Sprinkle evenly over the pasta.
10. Bake for 25-30 minutes until the top is golden and the edges are bubbly.

Melt-in-your-mouth tender with a crispy, golden topping, this Turkey Tetrazzini offers a delightful contrast of textures. Serve it straight from the oven with a side of steamed greens for a balanced meal that’s sure to impress.

Zucchini Lasagna Casserole

Amidst the bustling rhythm of modern life, a dish that marries convenience with gourmet appeal is a treasure. Zucchini lasagna casserole emerges as a vibrant, layered masterpiece, offering a lighter twist on the classic with its verdant ribbons and rich, savory depths.

Ingredients

• 2 large zucchinis, sliced lengthwise into 1/4-inch strips
• 1 tbsp olive oil
• 1 lb ground beef
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 15 oz ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 tsp dried basil
• 1 tsp dried oregano

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Season the zucchini strips with salt and let them sit for 10 minutes to draw out moisture, then pat dry with paper towels.
3. In a skillet over medium heat, brown the ground beef, breaking it into small pieces, until no longer pink, about 5 minutes. Drain excess fat.
4. Stir in the marinara sauce, basil, and oregano into the beef, simmering for 2 minutes to blend flavors.
5. In a bowl, mix ricotta cheese, egg, Parmesan, and black pepper until well combined.
6. Layer half of the zucchini strips at the bottom of the baking dish, followed by half of the beef mixture, then half of the ricotta mixture, and half of the mozzarella. Repeat the layers.
7. Cover with foil and bake for 25 minutes, then remove foil and bake for another 20 minutes until bubbly and golden.
8. Let the casserole rest for 10 minutes before slicing to allow layers to set.

Perfectly balanced, this casserole delights with its creamy richness and the fresh, slight crunch of zucchini. Serve it with a crisp green salad to complement its hearty layers, or enjoy it as a standalone star at your next dinner gathering.

Mexican Quinoa Casserole

Hearty and vibrant, this Mexican Quinoa Casserole is a symphony of flavors and textures, blending the wholesome goodness of quinoa with the bold spices of Mexican cuisine for a dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup corn kernels
• 1 can black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 cup shredded cheese
• 1/4 cup cilantro, chopped
• Salt to taste

Instructions

1. Preheat the oven to 375°F and lightly grease a casserole dish.
2. In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
4. Add bell pepper and corn to the skillet, cooking for another 5 minutes until the vegetables are tender.
5. Stir in the black beans, cumin, chili powder, smoked paprika, and cooked quinoa. Mix well to combine all the ingredients evenly.
6. Transfer the mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the shredded cheese on top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and lightly golden.
8. Remove from the oven and let it sit for 5 minutes before garnishing with chopped cilantro.

Generously portioned, this casserole boasts a delightful contrast between the creamy melted cheese and the hearty quinoa and bean base. Serve it with a dollop of sour cream or avocado slices for an extra layer of richness.

Cauliflower Mac and Cheese Casserole

Perfectly blending comfort with a touch of sophistication, this Cauliflower Mac and Cheese Casserole transforms a classic into a modern masterpiece. Its creamy, velvety cheese sauce envelops tender cauliflower florets and al dente pasta, creating a dish that’s as indulgent as it is inviting.

Ingredients

• 1 head cauliflower, cut into florets
• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5 minutes, then remove with a slotted spoon and set aside.
3. In the same boiling water, cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
4. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux.
5. Gradually whisk in the milk, ensuring no lumps remain. Cook for 3-4 minutes until the sauce thickens.
6. Remove the saucepan from heat and stir in the shredded cheddar cheese, garlic powder, salt, and black pepper until the cheese is fully melted and the sauce is smooth.
7. Combine the cooked macaroni, cauliflower florets, and cheese sauce in the prepared baking dish, stirring gently to mix evenly.
8. Sprinkle the panko breadcrumbs evenly over the top of the casserole.
9. Bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbly around the edges.

Golden and crisp on top with a luxuriously creamy interior, this casserole offers a delightful contrast in textures. Serve it alongside a crisp green salad for a balanced meal, or enjoy it as a standalone comfort dish that promises to satisfy.

Pumpkin Sage Breakfast Casserole

Zesty mornings call for a dish that combines the warmth of autumn with the freshness of a new day. Our Pumpkin Sage Breakfast Casserole is a harmonious blend of savory and sweet, perfect for a leisurely weekend brunch or a festive holiday gathering.

Ingredients

• 1 cup pumpkin puree
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• 4 cups cubed day-old bread

Instructions

1. Preheat the oven to 350°F and grease a 9×13 inch baking dish with olive oil.
2. In a skillet over medium heat, sauté the diced onion and minced garlic in olive oil until translucent, about 5 minutes.
3. Tip: For deeper flavor, let the onions caramelize slightly by cooking for an additional 2 minutes.
4. In a large bowl, whisk together the pumpkin puree, eggs, milk, ground sage, salt, and black pepper until smooth.
5. Tip: Ensure the eggs are fully incorporated to avoid streaks in the final dish.
6. Stir in the sautéed onions and garlic, shredded cheddar cheese, and cubed bread into the pumpkin mixture until evenly coated.
7. Pour the mixture into the prepared baking dish and spread it out evenly.
8. Bake for 35-40 minutes, or until the top is golden brown and the center is set.
9. Tip: Check for doneness by inserting a knife into the center; it should come out clean.
10. Let the casserole cool for 5 minutes before serving.

Rich in flavor and texture, this casserole boasts a creamy interior with a crispy top. Serve it with a drizzle of maple syrup or a side of fresh greens for a delightful contrast.

Eggplant Parmesan Casserole

Zesty and rich, this Eggplant Parmesan Casserole layers tender slices of eggplant with a robust tomato sauce and a golden, cheesy topping, creating a dish that’s as comforting as it is sophisticated.

Ingredients

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

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Season the eggplant slices with salt and let them sit for 15 minutes to draw out moisture, then pat dry with paper towels.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
4. Dredge each eggplant slice in flour, dip in egg, then coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3 minutes per side, then drain on paper towels.
6. Spread 1 cup of marinara sauce in the bottom of the prepared baking dish. Layer half of the fried eggplant slices over the sauce, then sprinkle with 1 cup of mozzarella cheese.
7. Repeat the layers with the remaining marinara sauce, eggplant slices, and mozzarella cheese.
8. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and lightly browned.
9. Let the casserole rest for 5 minutes before serving to allow the layers to set.

The casserole emerges from the oven with a crispy top layer giving way to soft, savory eggplant beneath. Serve it alongside a crisp green salad or over a bed of al dente pasta for a meal that celebrates the depth of Italian flavors.

Lentil Shepherd’s Pie Casserole

Amidst the bustling rhythm of modern life, a comforting dish like Lentil Shepherd’s Pie Casserole offers a hearty embrace, blending rustic lentils with a creamy mashed potato topping for a meal that’s both nourishing and deeply satisfying.

Ingredients

• 1 cup dried green lentils
• 4 cups water
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp tomato paste
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 4 cups mashed potatoes
• 1/2 cup grated cheddar cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to simmer for 25 minutes, or until lentils are tender. Drain any excess water.
3. While the lentils cook, heat olive oil in a large skillet over medium heat. Add onion and carrots, sautéing for 5 minutes until softened.
4. Add garlic, thyme, and rosemary to the skillet, cooking for 1 minute until fragrant.
5. Stir in the tomato paste, vegetable broth, and soy sauce, then add the cooked lentils. Simmer for 10 minutes, allowing the flavors to meld.
6. Transfer the lentil mixture to a baking dish, spreading it evenly.
7. Top with mashed potatoes, spreading to cover the lentils completely. Sprinkle with cheddar cheese.
8. Bake for 20 minutes, or until the topping is golden and the edges are bubbly.
9. Let the casserole rest for 5 minutes before serving to allow the layers to set.

Shepherd’s Pie emerges from the oven with a golden crust, the cheese melted into the fluffy potatoes, while the lentil filling offers a savory depth. Serve it alongside a crisp green salad for a contrast in textures, or enjoy it as a standalone comfort dish on a chilly evening.

Tuna Noodle Casserole Gluten Free

Savory and comforting, this gluten-free tuna noodle casserole is a modern twist on a classic American dish, blending creamy textures with the wholesome goodness of gluten-free pasta and sustainably sourced tuna.

Ingredients

• 8 oz gluten-free elbow noodles
• 2 tbsp unsalted butter
• 1/2 cup diced yellow onion
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1/4 cup gluten-free all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 12 oz canned tuna, drained
• 1 cup frozen peas
• 1/2 cup grated Parmesan cheese
• 1/2 cup gluten-free breadcrumbs

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Cook the gluten-free elbow noodles according to package instructions until al dente, then drain and set aside.
3. In a large skillet over medium heat, melt the butter and sauté the onion and celery until soft, about 5 minutes.
4. Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
5. Sprinkle the gluten-free flour over the vegetables, stirring to combine, and cook for 2 minutes to remove the raw flour taste.
6. Gradually whisk in the milk and chicken broth, ensuring no lumps remain, and bring the mixture to a simmer.
7. Season with salt, pepper, and dried thyme, then continue to cook until the sauce thickens, about 5 minutes.
8. Fold in the drained tuna, frozen peas, and cooked noodles, mixing gently to combine.
9. Transfer the mixture to the prepared baking dish and sprinkle evenly with Parmesan cheese and gluten-free breadcrumbs.
10. Bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbly around the edges.

Outstanding in both flavor and texture, this casserole boasts a creamy interior with a crispy, golden top. Serve it straight from the oven with a side of steamed green beans for a balanced meal that delights the senses.

Chicken Alfredo Spaghetti Squash Casserole

Combining the creamy richness of Alfredo sauce with the wholesome goodness of spaghetti squash, this casserole is a testament to comfort food that doesn’t compromise on elegance or flavor.

Ingredients

• 1 large spaghetti squash
• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and bake for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
3. While the squash is baking, melt the butter in a saucepan over medium heat. Add the heavy cream, Parmesan cheese, garlic powder, salt, and black pepper, stirring continuously until the sauce is smooth and slightly thickened, about 5 minutes.
4. Once the squash is done, use a fork to shred the flesh into strands. In a large bowl, combine the spaghetti squash strands, shredded chicken, and Alfredo sauce, mixing gently to coat evenly.
5. Transfer the mixture to a greased baking dish and bake for 20 minutes, or until the top is lightly golden and bubbly.
6. Garnish with chopped fresh parsley before serving.

Zesty and satisfying, this casserole offers a delightful contrast between the tender squash strands and the creamy sauce, with the chicken adding a hearty depth. Serve it straight from the oven for a comforting meal that’s as visually appealing as it is delicious.

Vegetable Tian Casserole

Yield to the rustic charm of a Vegetable Tian Casserole, a dish that marries the simplicity of garden-fresh produce with the elegance of French Provencal cooking. This layered masterpiece, with its vibrant hues and harmonious flavors, is a testament to the beauty of seasonal vegetables.

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the sliced onion and minced garlic, sautéing until translucent, about 5 minutes. Spread evenly in the prepared baking dish.
3. Arrange the zucchini, yellow squash, and tomato slices in alternating, overlapping rows on top of the onion mixture for a visually appealing pattern.
4. Drizzle the remaining 1 tbsp olive oil over the vegetables, then sprinkle with salt, pepper, and dried thyme.
5. Cover the dish with aluminum foil and bake for 30 minutes. Tip: The foil helps the vegetables steam, ensuring they cook evenly without drying out.
6. Remove the foil, sprinkle the grated Parmesan cheese over the top, and bake uncovered for an additional 15 minutes, or until the cheese is golden and bubbly. Tip: For a crispier top, broil for the last 2-3 minutes.
7. Let the casserole rest for 5 minutes before serving to allow the flavors to meld. Tip: This resting period makes it easier to slice and serve neat portions.

Perfectly tender yet retaining a slight bite, the Vegetable Tian Casserole is a celebration of textures and tastes. Serve it as a stunning centerpiece at your next dinner party or enjoy it as a hearty side to roasted meats.

Moroccan Chickpea Sweet Potato Casserole

Zesty and vibrant, this Moroccan Chickpea Sweet Potato Casserole is a harmonious blend of sweet and savory flavors, perfect for a cozy dinner that transports you to the heart of Morocco with every bite.

Ingredients

• 2 cups sweet potatoes, peeled and diced
• 1 cup chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 cup vegetable broth
• 1/2 cup coconut milk
• 1 tbsp lemon juice
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, cinnamon, and cayenne pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
4. While the sweet potatoes roast, combine chickpeas, vegetable broth, and coconut milk in a saucepan over medium heat. Simmer for 10 minutes, allowing the flavors to meld.
5. Once the sweet potatoes are done, gently fold them into the chickpea mixture along with lemon juice and half of the chopped cilantro.
6. Transfer the mixture to a casserole dish and bake at 375°F (190°C) for 15 minutes to allow the flavors to deepen.
7. Remove from the oven and let it sit for 5 minutes before serving. Garnish with the remaining cilantro.

Delightfully creamy with a hint of spice, this casserole pairs beautifully with a side of fluffy couscous or a crisp green salad for a complete meal. The sweet potatoes offer a velvety texture against the hearty chickpeas, making each spoonful a delightful contrast.

Buffalo Chicken Cauliflower Casserole

Craving a dish that marries the fiery kick of buffalo sauce with the comforting embrace of a casserole? This Buffalo Chicken Cauliflower Casserole is a masterful blend of bold flavors and textures, offering a healthier twist on a classic favorite without sacrificing an ounce of satisfaction.

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups cauliflower florets
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled blue cheese
• 1/4 cup green onions, sliced
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, and salt until evenly coated.
3. Spread the cauliflower in a single layer on a baking sheet and roast for 20 minutes, or until tender and slightly golden.
4. In the same bowl, combine the roasted cauliflower, shredded chicken, buffalo sauce, and ranch dressing, mixing until everything is well coated.
5. Transfer the mixture to the prepared baking dish and top evenly with shredded cheddar cheese and crumbled blue cheese.
6. Bake for 15 minutes, or until the cheese is bubbly and lightly browned.
7. Garnish with sliced green onions before serving.

Perfectly balanced, this casserole boasts a creamy, cheesy texture with a spicy buffalo kick that’s irresistibly delicious. Serve it alongside a crisp salad or over a bed of quinoa for a complete meal that’s sure to impress.

Green Bean Casserole Gluten Free

Unveiling a dish that marries comfort with sophistication, our gluten-free green bean casserole is a testament to the beauty of simple ingredients transformed into something extraordinary. Perfect for gatherings or a quiet night in, this recipe promises a delightful crunch and creamy harmony in every bite.

Ingredients

• 1 lb fresh green beans, trimmed
• 2 cups gluten-free cream of mushroom soup
• 1/2 cup milk
• 1 tsp soy sauce
• 1/4 tsp black pepper
• 1 1/3 cups French fried onions, gluten-free

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. Blanch the green beans in boiling water for 5 minutes, then immediately plunge into ice water to preserve their vibrant color and crisp texture.
3. In a large bowl, whisk together the gluten-free cream of mushroom soup, milk, soy sauce, and black pepper until smooth.
4. Drain the green beans thoroughly and fold them into the soup mixture, ensuring they’re evenly coated.
5. Transfer the mixture to the prepared baking dish and spread it out evenly.
6. Bake uncovered for 25 minutes, then sprinkle the gluten-free French fried onions evenly over the top.
7. Return to the oven and bake for an additional 5 minutes, or until the onions are golden and crispy.

Just as the dish emerges from the oven, the contrast between the creamy interior and the crispy onion topping is nothing short of magical. Serve it alongside a roasted main for a comforting meal, or enjoy it as a standalone dish that celebrates the humble green bean in all its glory.

Conclusion

We hope these 18 gluten-free casserole recipes inspire your next healthy, comforting meal. Each dish is a testament to how delicious and satisfying gluten-free cooking can be. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!