26 Gluten-Free Casseroles For A Quick Dinner Tonight
A comforting and adaptable casserole that’s quick to prepare and gluten-free, perfect for busy weeknight dinners.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 pound ground turkey or chicken (can substitute with beef or plant-based protein)
- 2 cups mixed vegetables (frozen or fresh such as broccoli, carrots, and bell peppers)
- 1 medium onion, diced
- 1 can (10.5 oz) cream of mushroom soup (look for gluten-free options or make your own)
- 1 cup sour cream (can substitute Greek yogurt for a lighter option)
- 1 ½ cups shredded cheddar cheese (or cheese of your choice)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup gluten-free breadcrumbs or crushed gluten-free crackers
Instructions
- Preheat your oven to 350°F (175°C) so it’s ready for baking.
- Cook the ground turkey (or other protein) over medium heat until browned and cooked through, about 5-7 minutes.
- Sauté the diced onion and mixed vegetables in the skillet for 3-5 minutes until onions are translucent.
- Mix in a large bowl the cream of mushroom soup, sour cream, garlic powder, paprika, salt, and pepper until fully integrated.
- Combine the sautéed protein and vegetable mixture into the bowl with the soup mixture, then stir in 1 cup of shredded cheese.
- Transfer the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Add the remaining cheese and gluten-free breadcrumbs or crushed crackers as a topping.
- Bake for 25-30 minutes or until bubbly and the top is golden brown.
- Cool for 5-10 minutes before serving to allow it to set.
Notes
Customize with any vegetables or proteins you have on hand. Great for leftovers and meal prep.