Gluten Free Casserole Recipes

Sure! Here are two delicious gluten-free casserole recipes:

1. Gluten-Free Chicken and Vegetable Casserole:

Ingredients:

• 2 cups cooked chicken, diced or shredded
• 2 cups mixed vegetables (such as carrots, peas, corn, green beans), thawed if frozen
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1 cup milk (or dairy-free alternative)
• 2 tablespoons gluten-free all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups cooked gluten-free pasta (optional)
• 1 cup shredded cheese (use a gluten-free variety)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and cook until softened, about 3-4 minutes.
3. Add the mixed vegetables to the skillet and cook until they are tender, about 5-7 minutes.
4. Sprinkle gluten-free flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes.
5. Slowly pour in chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens slightly, about 3-4 minutes.
6. Stir in cooked chicken, dried thyme, salt, and pepper. If using cooked pasta, add it to the mixture as well.
7. Transfer the mixture to a greased casserole dish and spread it out evenly.
8. Sprinkle shredded cheese on top of the casserole.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Serve hot and enjoy your gluten-free chicken and vegetable casserole!

 

1. Gluten-Free Tuna and Quinoa Casserole:

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups water or gluten-free chicken broth
• 2 cans (5 oz each) tuna, drained
• 1 cup frozen peas, thawed
• 1 cup diced red bell pepper
• 1 cup shredded cheese (use a gluten-free variety)
• 1/2 cup gluten-free breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon dried parsley
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a casserole dish and set aside.
2. In a medium saucepan, combine quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is cooked and liquid is absorbed.
3. In a large mixing bowl, combine cooked quinoa, drained tuna, peas, diced red bell pepper, shredded cheese, dried parsley, salt, and pepper. Mix until well combined.
4. Transfer the mixture to the prepared casserole dish and spread it out evenly.
5. In a small bowl, combine gluten-free breadcrumbs with olive oil. Mix until breadcrumbs are evenly coated with oil.
6. Sprinkle the breadcrumb mixture over the top of the casserole.
7. Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the casserole is heated through.
8. Serve hot and enjoy your gluten-free tuna and quinoa casserole!