Best Gluten Free Casserole Recipes

GLUTEN-FREE DAIRY-FREE TUNA CASSEROLE

Steps:

• Preheat oven to 350°F.
• Grease a shallow baking dish I use 9" x 13".
• Heat 2 tablespoons olive oil in a pan over medium heat, add onion & sliced mushrooms, cook until tender then remove from pan.
• Add 2 more tablespoons olive oil to pan and stir in flour whisking until smooth and frothy.
• Gradually add broth until it forms a sauce consistency.
• Then stir in the mayonnaise, salt and pepper. Stir until mixture is smooth.
• Mix in drained tuna, mushroom, onions & thawed peas if using.
• Spread pasta in baking dish and pour sauce to cover. (Will get dry pieces if some are left uncovered).
• Tear bread into crumbs and sprinkle on top if using sift paprika over entire pan to give a lovely colour and drizzle the additional olive oil.
• Bake in the preheated oven for 30 minutes until slightly browned on top.

GLUTEN-FREE GREEN BEAN CASSEROLE WITH FRIED ONIONS

Steps:

• Heat oven to 350°F. Place onions and milk in medium bowl; let stand. In deep fryer or 4-quart Dutch oven, heat oil (2 inches) to 375°F.
• In resealable plastic food storage bag, mix Bisquick, salt and pepper until well mixed. Drain onions. Place onions in bag; shake to coat. Remove onions from bag shaking off excess. Gently place half of onions in oil; fry 2 to 4 minutes or until golden brown. Drain on paper towels. Repeat with remaining onions. Let onions stand while preparing bean mixture.
• In ungreased 3-quart casserole, mix soup, soy sauce, pepper, cooked green beans and 1 1/2 cups of the onions. Bake 25 to 30 minutes or until hot and bubbly, adding remaining onions during last 5 minutes of baking.

GLUTEN FREE TUNA CASSEROLE

Steps:

• Bring a large pot of water to boil and pre-heat the oven to 400 degrees F.
• Meanwhile, add half of the olive oil to a pan and saute onions over high heat until slightly translucent (about 4 minutes). Adjust the head to medium and add peas and spinach until the spinach is wilted, then add the cream.
• Season with salt and pepper and bring to simmer. Gently fold in 2 cups of cheese.
• Meanwhile, cook pasta according to package directions. Drain pasta and toss with sauce and tuna.
• Place pasta in a 13 x 9 baking dish and top with gluten free bread crumbs, remaining olive oil, salt and pepper.
• Bake at 400 degrees F until bread crumbs turn crispy and golden, about 10 minutes.

GLUTEN-FREE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Cook and stir sausage, onion, bell pepper, and jalapeno pepper in a skillet over medium-high heat until sausage is browned and crumbled and vegetables are translucent, 5 to 7 minutes. Drain well.
• Combine drained sausage mixture, hash browns, 1 1/2 cups Cheddar cheese, tomatoes, and green chiles in a bowl; stir gently to combine. Pour into the prepared dish.
• Beat eggs with milk in a bowl and add salt, pepper, and hot sauce. Pour egg mixture over potato mixture.
• Bake in the preheated oven for 50 minutes. Top with remaining Cheddar cheese. Continue to bake, 5 to 10 minutes more. Remove from the oven and let stand for 5 minutes. Cut into squares and serve.

GLUTEN FREE CORN CASSEROLE

Steps:

• Mix together the first five ingredients. Fold in the rest of the ingredients and pour into a greased 9x13 baking pan. Top with the swiss cheese.
• Bake at 350 F for 35-40 minutes.

GLUTEN-FREE BEEF AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Pierce potatoes with a fork. Microwave until fork-tender, about 12 minutes.
• Meanwhile, heat a pan over medium heat. Add olive oil; cook onion until translucent, about 4 minutes. Add garlic and cook for 1 minute. Add ground beef, increase heat to medium-high, and cook until browned, 5 to 7 minutes.
• Blend 1/2 cup milk with cornstarch in a small dish using a fork until well mixed and no lumps remain. Pour into the pan along with remaining milk, 1 teaspoon salt, pepper, and thyme. Reduce heat to medium and cook until thick and bubbly, about 5 minutes.
• Carefully remove potatoes from the microwave with tongs. Cut into 1/4-inch slices. Place slices in the bottom of the prepared baking pan and sprinkle with 1/2 teaspoon salt. Pour ground beef mixture on top. Cover with Cheddar cheese.
• Bake in the preheated oven until cheese is melted, 10 to 15 minutes.

GLUTEN-FREE CRAB SCRAMBLE CASSEROLE

Steps:

• Pour butter into square baking dish, 8x8x2 inches; tilt dish to coat bottom.
• Beat eggs, milk, salt, white pepper and dill weed in large bowl, using fork or wire whisk. Stir in crabmeat, cream cheese and onions. Pour into baking dish. Cover and refrigerate up to 24 hours.
• About 1 hour before serving, heat oven to 350°F. Sprinkle egg mixture with paprika.
• Bake uncovered 45 to 50 minutes or until center is set.

GLUTEN FREE CHEESY POTATO CASSEROLE

Steps:

• Place hashbrowns in 1qt bakeware while preheating oven to 350'.
• Heat & stir up the cream of chicken soup mix and the water until it is thick, then pour onto hashbrowns.
• Melt 2 TBS & 2 tsp butter and saute the onions, then pour onto the hashbrowns.
• Put the yogurt and cheese onto the hashbrowns.
• Stir the hashbrowns and other ingredients you poured onto it until they are mixed together.
• Melt the remaining 1.5 TBS of butter and mix in 1 cup of chex cereal (you do not want this too soggy, so it may actually be a little more than 1 cup).
• Top your hashbrown mixture with your cereal topping.
• bake covered for 35 minutes.

GLUTEN-FREE RAISIN BREAD FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking dish with cooking spray or butter.
• Place the bread, in overlapping layers, in the prepared dish in 2 even rows.
• In a large bowl, whisk together the dairy-free milk, sugar, vanilla and eggs. Pour evenly over the bread, pressing on the slices to help soak up the liquid.
• Place the baking dish in a larger pan and pour in enough warm water to reach halfway up the sides of the dish. Bake until golden brown and the custard is set, about 50 minutes. Sift over confectioners' sugar, if using. Cut into 9 pieces and serve with berries.

GLUTEN FREE CHICKEN, BROCCOLI AND BROWN RICE CASSEROLE RECIPE

Steps:

• 1. Combine chicken, broccoli and rice in an ovenproof casserole dish. Toss to mix.
• 2. To make the roux: melt the butter in a medium size saucepan. Add the cornstarch and blend thoroughly. While blending, add the milk and seasonings. Continue stirring until a cream soup consistency is reached. At this point, you may add the cheese(s). Since the cheese will thicken the sauce, you may have to add more milk.
• 3. Pour the sauce over the chicken/broccoli/rice mixture. Top with gluten free bread crumbs.
• 4. Bake in pre-heated 350 F oven, uncovered, for 20-30 minutes (depending upon your oven). Remove from oven and serve.

GLUTEN-FREE CHEESY CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 375°F. Grease 13x9-inch (3-quart) baking dish. In medium bowl, mix chicken, tomatoes, beans, jalapeño chile, spices and 1 cup of the soup.
• Pour remaining soup in baking dish. Top with half of the tortillas, half of the chicken mixture and one-third of the cheese. Repeat layers. Bake about 20 minutes or until cheese is melted.
• Top casserole with chips and remaining third of cheese. Return to oven to melt cheese, about 5 minutes longer. Let stand about 10 minutes before cutting.

CHICKEN AND BROCCOLI CASSEROLE - GLUTEN FREE

Steps:

• Wash the broccoli and chop into desired size. Steam in a microwave steamer for two minutes on high.
• Cook cream of mushroom soup on low until it begins to thicken. Stir frequently. When soup has thickened, remove from heat.
• Fill 7x11" baking dish with cooked, chopped chicken and steamed broccoli.
• Stir sour cream and sherry into thickened soup. Spoon mushroom pieces over the chicken and broccoli and pour remaining soup evenly over casserole.
• Cover casserole with shredded swiss cheese.
• Top with gluten free bread crumbs and dot with butter if desired.
• Place in 350 F oven and heat for 30 minutes or until bubbly.

GLUTEN-FREE SQUASH CASSEROLE

Steps:

• Heat oven to 400°F. Spray 1 1/2 to 2-quart shallow casserole (gratin dish) with cooking spray.
• In small bowl, stir together onion, half of the thyme leaves, the rice, oil, tomato, 1/4 teaspoon of the salt and the pepper. Spoon into casserole; spread evenly. Alternately layer zucchini and squash, overlapping slightly, on top of rice mixture. Sprinkle with remaining thyme and remaining 1/4 teaspoon salt.
• Cover; bake 20 minutes. Sprinkle with cheese. Bake uncovered 10 to 12 minutes longer or until cheese is melted and starting to turn golden brown. Cool 10 minutes before serving.

MEXICAN CORNBREAD CASSEROLE GLUTEN FREE AND LOW FODMAP

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 x 13" baking pan.
• In a skillet, saute the green onion, bell pepper, and jalapeno pepper in olive oil for 3-4 minutes on med-high.
• Add the ground beef and remaining spices. Crumble the beef and saute until beef is cooked through. Set aside.
• In a large bowl, prepare the cornbread mixture:.
• Whisk together the cornmeal, gluten free baking mix, sugar, baking powder, and salt.
• Stir in the almond milk, eggs, and oil.
• Pour the batter into the greased 9 x 13" pan and spread out evenly.
• Spread the beef mixture evenly over the cornbread batter.
• Spread the chopped tomato over the beef mixture.
• Sprinkle the cheddar cheese over the top.
• Place in oven and bake 15 minutes, then cover loosely with foil and bake another 10-15 minutes or until cornbread is cooked.

GLUTEN-FREE NOODLE TUNA CASSEROLE

Steps:

• Put a large pot of salted water on to boil for pasta.
• Preheat oven to 400ºF.
• Oil a shallow casserole dish.
• Melt butter in a large skillet over medium-high heat. Add onions and sauté 2 minutes. Add mushrooms, salt and pepper. Sauté until mushrooms are lightly caramelized and soft, stirring occasionally.
• While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside.
• Stir cream cheese into skillet and cook until melted into mushrooms. Add milk and reserved tuna water. Stirring, bring just to a boil and remove from heat.
• Mix in peas and tuna, separating tuna into bite size flakes.
• Stirring frequently, boil pasta for 5 minutes or until al dente. Don't over cook.
• Drain pasta, and briefly rinse.
• Toss with sauce and season to taste.
• Pour into casserole and bake 10 minutes.
• Top with potato chips &/or cheddar cheese and bake 10 minutes more, or until bubbly around edges.
• Enjoy!

GLUTEN FREE FRIED ONION TOPPING (FOR GREEN BEAN CASSEROLE)

Steps:

• Preheat oven to 475. Slice onions in half and then into 1/8 inch slices and toss in a bowl with the flours and salt. Generously grease a baking sheet with about half the oil and evenly spread the onions in the pan. Drizzle the rest of the oil evenly on top of the onions. Place in middle rack and bake until golden brown, about 30 minutes. Toss the onions 2 to 3 times during cooking. Keep a good eye on them towards the end, they can go from a little brown to burnt very fast, and you want to pull them out at the right time!
• Use just like the canned onions- Add half to your green bean casserole and put the other half on top, or according to your casserole recipe.

GLUTEN-FREE GREEN BEAN-MUSHROOM CASSEROLE WITH PANKO-STYLE FRIED ONION RINGS

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the onions: Preheat the oven to 375 degrees F and grease an 8- by 8-inch baking dish with butter or cooking spray. In a large pot, bring about 1 inch oil to 350 degrees F over medium-high heat. Line a plate with paper towels.
• Meanwhile, in a small bowl, whisk together the cereal crumbs and salt with 1/4 cup gluten-free flour blend. Add the sliced onion rings and toss to coat evenly. Working in batches, fry until golden brown and lightly crisped, 3 to 5 minutes. Transfer to the paper towel-lined plate to drain.
• For the green beans: Prepare a large bowl of ice water. Bring a medium saucepan of salted water to a boil and add the green beans. Cook until crisp-tender, about 2 minutes, then immediately strain and plunge into the ice water. Set aside.
• In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the liquid has evaporated. Season with salt and pepper, then sprinkle over 2 tablespoons gluten-free flour blend and cook, stirring, about 1 minute. Stir in the broth and cream; bring to a simmer and cook until thickened, about 4 minutes. Stir in the green beans; season with the chile powder and some salt and pepper. Transfer to the prepared baking dish and top with the fried onion rings. Bake until golden and bubbling, 25 to 30 minutes. Serve immediately.

GLUTEN-FREE CASSEROLE

Steps:

• Bring water to a boil in a large pot. Cook green beans at a boil until just softened, about 3 minutes; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium-low heat. Cook and stir onion in hot oil until translucent, 3 to 5 minutes.
• Crumble ground turkey into the skillet and increase heat to medium-high. Season turkey generously with salt and pepper; cook and stir until the turkey is completely browned, 7 to 10 minutes. Reduce heat to medium. Stir garlic, basil, and thyme through the turkey mixture; cook, stirring occasionally, another 3 minutes.
• Remove turkey mixture from skillet with a slotted spoon and transfer to a 9x13-inch casserole dish. Reserve 2 tablespoons of the pan drippings for later use and discard remainder.
• Heat the reserved pan drippings in the skillet over medium heat. Stir green beans, peas, mushrooms, and zucchini into the hot pan drippings; season with salt and black pepper. Cook and stir vegetable mixture until hot, about 5 minutes; add to casserole dish and stir to combine. Pour crushed tomatoes over the turkey and vegetable mixture. Top with a layer of mozzarella cheese. Sprinkle Parmesan cheese over the mozzarella cheese.
• Bake in preheated oven until the cheese is melted and vegetables are tender, about 20 minutes. Rest dish 10 minutes before serving.

GLUTEN-FREE, DAIRY-FREE ASPARAGUS CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 7 x 11-inch baking dish with cooking spray.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until fork-tender, about 5 minutes. Drain.
• Combine bread crumbs and 2 tablespoons nutritional yeast in a bowl. Sprinkle 1/2 of the bread crumb mixture on the bottom of the prepared baking dish; top with asparagus spears and season lightly with salt. Reserve remaining bread crumbs for the topping.
• Combine raw cashews, chicken broth, 1/4 cup nutritional yeast, garlic, nutmeg, salt, and pepper in the bowl of a small food processor or blender. Blend at medium-high speed until mixture is smooth, about 3 minutes. Add egg white and blend at medium-high speed for 1 more minute.
• Spread blended contents evenly over the asparagus spears, and top with bacon, sliced almonds, and reserved bread crumbs. Drizzle melted margarine over the top.
• Bake in the preheated oven on the center rack until top is lightly browned and casserole has set, about 30 minutes.

GLUTEN-FREE SPICY BREAKFAST CASSEROLE

Steps:

• Grease a 9x13-inch baking dish and set aside.
• Heat a skillet over medium-high heat and add oil, onion, and bell pepper. Cook until onion is soft and translucent, about 5 minutes. Remove from heat.
• Heat a second skillet over medium-high heat and cook chorizo until browned on the outside, about 5 minutes. Continue cooking, chopping chorizo with a spatula, until it becomes loose like ground meat, about 5 minutes more. Drain and discard grease. Set aside.
• Whisk eggs, milk, mustard, salt, and pepper together in a large bowl. Stir in 1 1/2 cups Cheddar cheese, cooked onion mixture, chorizo, and hash brown potatoes. Pour mixture into the prepared baking dish, cover with aluminum foil, and refrigerate overnight.
• Remove casserole from the refrigerator 30 minutes ahead of time. Preheat the oven to 350 degrees F (175 degrees C).
• Bake covered casserole in the preheated oven for 30 minutes. Uncover and sprinkle remaining 1/2 cup Cheddar cheese on top. Return to the oven and bake until a fork inserted in the middle comes out clean, about 30 minutes more.