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Sundays are made for comfort, relaxation, and gathering around a meal that brings everyone together.
And what better way to celebrate the day than with a hearty, delicious casserole that satisfies every palate?
Whether you’re feeding a crowd, looking for a nutritious option, or simply craving something cozy, gluten-free casseroles are a perfect solution.
These versatile dishes are packed with flavor, can be made ahead of time, and cater to various dietary needs without sacrificing taste.
In this article, we’ve compiled over 35 gluten-free casserole recipes that will make your Sundays extra special.
From savory chicken and vegetable bakes to rich, cheesy pasta alternatives and healthy, vegetarian options, there’s a recipe here for every mood and occasion.
Get ready to discover your next favorite Sunday dish!
35+ Delicious Sunday Gluten-Free Casserole Recipes for Your Dinner
These 35+ gluten-free casserole recipes are designed to make your Sundays simpler and tastier.
With flavors ranging from classic comfort foods to innovative, health-conscious dishes, these recipes prove that gluten-free doesn’t mean giving up on flavor or variety.
Perfect for meal prepping or feeding your family, these casseroles bring the joy of home-cooked meals that everyone can enjoy.
So, next Sunday, skip the takeout and try one of these hearty dishes instead.
Whether you’re in the mood for something creamy, cheesy, or packed with wholesome veggies, these recipes are sure to impress and become new staples at your Sunday table.
Cheesy Gluten-Free Broccoli and Chicken Casserole
This hearty, gluten-free casserole combines tender chicken, vibrant broccoli florets, and a rich, cheesy sauce. Perfect for a cozy Sunday dinner, it’s both satisfying and easy to prepare. The dish is a complete meal on its own, offering a delightful blend of protein and veggies.
Ingredients:
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 4 cups broccoli florets, steamed until just tender
- 1 cup cooked quinoa or brown rice (gluten-free)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup chicken broth (low-sodium)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1/2 cup gluten-free bread crumbs (optional, for topping)
- 1 tablespoon olive oil
Instructions:
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
- In a large bowl, combine the shredded chicken, steamed broccoli, cooked quinoa or rice, cheddar cheese, sour cream, chicken broth, garlic powder, and onion powder. Season with salt and black pepper to taste.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the top with gluten-free bread crumbs and a little extra cheese if desired.
- Bake for 25-30 minutes or until the top is golden brown and the casserole is bubbling.
- Let it cool for 5 minutes before serving.
This casserole is ideal for a nutritious Sunday meal that requires minimal cleanup. The combination of creamy, cheesy layers with the crunchy top creates a dish everyone will love.
Gluten-Free Sweet Potato and Black Bean Casserole
A comforting dish that balances the sweetness of roasted sweet potatoes with the hearty texture of black beans. This vegetarian casserole is a perfect option for a nutritious Sunday dinner that can please both vegetarians and meat-eaters alike.
Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1/2 cup diced red bell pepper
- 1/2 cup shredded mozzarella or a dairy-free alternative
- 1/2 cup salsa
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed sweet potatoes with a drizzle of olive oil, cumin, smoked paprika, salt, and black pepper. Spread them evenly on the baking sheet and roast for 20 minutes or until fork-tender.
- In a large mixing bowl, combine the roasted sweet potatoes, black beans, corn, red bell pepper, and salsa. Mix until all ingredients are evenly incorporated.
- Transfer the mixture to a greased 9×13-inch baking dish and sprinkle the top with shredded mozzarella.
- Bake for 15-20 minutes or until the cheese is melted and slightly golden.
- Remove from the oven and let cool for a few minutes. Top with fresh cilantro before serving.
This sweet potato and black bean casserole is both filling and full of flavors, offering a delightful mix of sweet, savory, and spicy notes.
Gluten-Free Turkey and Vegetable Casserole
Packed with lean turkey, a medley of vegetables, and a savory gluten-free sauce, this casserole is a complete comfort food dish that provides a nourishing and wholesome option for a Sunday feast.
Ingredients:
- 1 lb ground turkey
- 2 cups mixed vegetables (carrots, peas, and green beans)
- 1 cup cooked rice (brown or white, gluten-free)
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream or dairy-free alternative
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped for garnish
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- In a large skillet, heat the olive oil over medium-high heat. Add the ground turkey and cook until browned and fully cooked, breaking it up as it cooks. Season with garlic powder, thyme, salt, and black pepper.
- Stir in the mixed vegetables and cooked rice. Pour in the heavy cream and mix well.
- Transfer the turkey and vegetable mixture into the prepared baking dish and spread evenly. Sprinkle the top with grated Parmesan cheese.
- Bake for 25 minutes or until the cheese is melted and lightly golden.
- Let the casserole cool for 5 minutes before serving. Sprinkle with fresh parsley for added color and flavor.
This turkey and vegetable casserole is an ideal choice for a balanced Sunday dish. It offers lean protein, fiber-rich veggies, and creamy goodness in every bite, making it perfect for meal prepping or serving as a hearty family dinner.
Gluten-Free Chicken Alfredo Casserole
A twist on the classic chicken Alfredo, this casserole is creamy, cheesy, and comforting with a gluten-free base that’s perfect for a Sunday family meal. It’s an easy, hearty dish that will make your kitchen smell like an Italian trattoria.
Ingredients:
- 2 cups cooked, shredded chicken
- 1 cup gluten-free pasta (penne or rotini works well)
- 1 cup heavy cream or dairy-free alternative
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Fresh basil leaves for garnish
Instructions:
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
- In a large bowl, mix the cooked chicken, pasta, heavy cream, Parmesan cheese, garlic powder, parsley, salt, and black pepper. Stir until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the top with shredded mozzarella cheese.
- Bake for 25-30 minutes, or until the cheese is melted and golden brown.
- Let the casserole cool for 5 minutes before serving. Garnish with fresh basil for a touch of color and flavor.
This chicken Alfredo casserole is rich, creamy, and loaded with flavor, making it an ideal dish to bring comfort and joy to your Sunday meal.
Gluten-Free Eggplant Parmesan Casserole
For a vegetarian option that’s both filling and delicious, try this gluten-free eggplant Parmesan casserole. It layers breaded eggplant slices, marinara sauce, and melted cheese for a satisfying dish that rivals any classic Italian bake.
Ingredients:
- 2 large eggplants, sliced into 1/2-inch rounds
- 2 cups gluten-free bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce (ensure it’s gluten-free)
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Olive oil spray for frying
- Fresh basil leaves for garnish
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Set up a breading station with two plates: one with gluten-free bread crumbs mixed with Parmesan cheese and the other with beaten eggs (or a dairy-free alternative). Season the eggplant slices with a pinch of salt and black pepper.
- Dip each eggplant slice into the egg mixture, then coat with the bread crumb mixture. Lay the slices on a baking sheet lined with parchment paper.
- Spray the breaded eggplant slices lightly with olive oil and bake for 15-20 minutes, flipping halfway through, until golden and crispy.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Layer half of the eggplant slices over the sauce and sprinkle with a third of the shredded mozzarella cheese. Repeat with another layer of marinara, eggplant, and mozzarella. Top with remaining cheese.
- Bake for 25-30 minutes, or until the top is bubbling and lightly browned.
- Let the casserole cool for a few minutes before serving. Garnish with fresh basil leaves.
This eggplant Parmesan casserole is the perfect combination of tangy, cheesy, and hearty, making it a standout choice for a Sunday meal.
Gluten-Free Spaghetti Squash and Meatball Casserole
This gluten-free casserole brings a twist to a classic spaghetti and meatballs dish by incorporating roasted spaghetti squash as a healthy and satisfying base. It’s perfect for those who want a hearty, low-carb option without compromising on flavor.
Ingredients:
- 1 large spaghetti squash
- 1 lb gluten-free meatballs (homemade or store-bought)
- 2 cups marinara sauce (gluten-free)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and brush the cut sides with olive oil. Place cut side down on a baking sheet lined with parchment paper and roast for 30-40 minutes, or until tender.
- While the squash roasts, cook the gluten-free meatballs in a skillet over medium heat until browned and cooked through. Set aside.
- Once the squash is done, use a fork to scrape out the flesh, creating spaghetti-like strands. Transfer the strands to a large mixing bowl.
- Mix the spaghetti squash with marinara sauce, Italian seasoning, salt, and black pepper. Stir in the cooked meatballs.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle with Parmesan cheese and top with shredded mozzarella.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving. Garnish with fresh parsley for a touch of brightness.
This spaghetti squash and meatball casserole is a flavorful and comforting alternative to traditional pasta dishes. It’s satisfying, full of protein, and packed with savory, cheesy goodness that will make your Sunday special.
Gluten-Free Tex-Mex Chicken Casserole
A flavor-packed casserole that brings together the best of Tex-Mex cuisine with tender chicken, black beans, corn, and a blend of spicy seasonings. This dish is perfect for a Sunday gathering, offering a delightful mix of flavors and textures with a touch of heat.
Ingredients:
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1 cup salsa
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1/2 cup gluten-free tortilla chips, crushed (optional, for topping)
- Fresh cilantro, for garnish
Instructions:
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, black beans, corn, red bell pepper, onion, salsa, chili powder, cumin, garlic powder, salt, and black pepper. Mix well.
- Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the top with shredded cheddar and Monterey Jack cheeses.
- Bake for 25-30 minutes or until the cheese is melted and bubbly. For an extra crispy top, add the crushed gluten-free tortilla chips on top during the last 5 minutes of baking.
- Let the casserole cool for 5 minutes before serving. Garnish with fresh cilantro for added color and flavor.
This Tex-Mex chicken casserole is bursting with bold flavors and is perfect for a hearty Sunday meal that’s sure to impress everyone at the table.
Gluten-Free Spinach and Ricotta Pasta Bake
This vegetarian casserole is a comforting, hearty, and gluten-free twist on classic pasta bakes. Layers of pasta, spinach, and ricotta cheese are seasoned with Italian herbs and baked until golden. It’s the perfect dish for a relaxed Sunday night.
Ingredients:
- 2 cups gluten-free pasta (penne or rotini works best)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cups fresh spinach, chopped
- 1/2 cup marinara sauce (gluten-free)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
- In a large bowl, mix the ricotta cheese, grated Parmesan cheese, chopped spinach, and half of the shredded mozzarella. Season with salt, black pepper, dried basil, and oregano.
- Add the cooked pasta to the cheese and spinach mixture and toss until everything is well combined.
- Spread a thin layer of marinara sauce at the bottom of the baking dish. Add half of the pasta mixture, then top with more marinara sauce and half of the remaining shredded mozzarella. Repeat with the remaining pasta and top with the final layer of mozzarella.
- Bake for 25-30 minutes or until the top is golden and bubbling.
- Let cool for 5 minutes before serving.
This spinach and ricotta pasta bake is a delightful dish that pairs well with a simple salad or garlic bread, making it an excellent choice for a Sunday evening gathering.
Gluten-Free Buffalo Chicken Casserole
For fans of bold, spicy flavors, this gluten-free Buffalo chicken casserole is sure to hit the spot. It’s loaded with shredded chicken, creamy cheese, and a tangy Buffalo sauce that gives it a kick, all topped with crunchy, gluten-free breadcrumbs for added texture.
Ingredients:
- 2 cups cooked, shredded chicken
- 1/2 cup Buffalo wing sauce (gluten-free)
- 1/2 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup blue cheese crumbles (optional)
- 1/2 cup gluten-free bread crumbs
- 1/4 cup chopped green onions
- 1 tablespoon chopped fresh parsley (optional)
- Salt and black pepper, to taste
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, Buffalo wing sauce, cream cheese, and half of the shredded cheddar cheese. Mix until smooth and combined.
- Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining cheddar cheese and blue cheese crumbles if using.
- Sprinkle the top with gluten-free bread crumbs for a crunchy finish.
- Bake for 20-25 minutes, or until the top is bubbly and golden brown.
- Let the casserole rest for 5 minutes before serving. Garnish with chopped green onions and fresh parsley if desired.
This Buffalo chicken casserole is perfect for those who love a dish with bold flavors and a bit of spice. It’s a comforting, crowd-pleasing option that will make your Sunday feel special.
Gluten-Free Broccoli and Cheddar Chicken Casserole
This gluten-free broccoli and cheddar chicken casserole is a complete, balanced meal with juicy chicken, hearty broccoli, and a rich, cheesy sauce. It’s a comforting dish that’s both easy to make and delicious, perfect for a cozy Sunday dinner.
Ingredients:
- 2 cups cooked, shredded chicken
- 3 cups broccoli florets, steamed or blanched
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt or sour cream
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and black pepper, to taste
- 1/2 cup gluten-free bread crumbs (optional, for topping)
- Fresh parsley, for garnish
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the mayonnaise, Greek yogurt, half of the shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and black pepper. Stir until well mixed.
- Add the cooked chicken and steamed broccoli to the sauce and mix until evenly coated.
- Transfer the chicken and broccoli mixture to the prepared baking dish and spread it evenly. Sprinkle the top with the remaining cheddar cheese and gluten-free bread crumbs if using.
- Bake for 25-30 minutes or until the cheese is melted and golden brown.
- Let the casserole cool for 5 minutes before serving. Garnish with chopped parsley for a fresh touch.
This casserole is rich in flavor, with creamy cheese, tender chicken, and crisp broccoli that makes for a well-rounded meal perfect for a Sunday feast.
Gluten-Free Sweet Potato and Black Bean Casserole
This gluten-free sweet potato and black bean casserole is a hearty and nutritious option for a Sunday dinner. It combines the natural sweetness of roasted sweet potatoes with savory black beans and a sprinkle of cheese for a touch of indulgence.
Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup diced red onion
- 1/2 cup diced bell pepper (any color)
- 1 cup shredded sharp cheddar or Monterey Jack cheese
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Fresh cilantro, for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Toss the sweet potato cubes in a bowl with olive oil, cumin, smoked paprika, chili powder, salt, and black pepper until evenly coated. Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes or until tender.
- In a large mixing bowl, combine the roasted sweet potatoes, black beans, diced red onion, and bell pepper. Mix well.
- Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle with shredded cheese.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Let cool for 5 minutes before serving. Garnish with fresh cilantro.
This sweet potato and black bean casserole is a delicious blend of sweet and savory flavors with a touch of spice. It’s a perfect dish to bring comfort and warmth to your Sunday table.
Gluten-Free Sausage and Kale Casserole
This gluten-free sausage and kale casserole is hearty and full of flavor. With Italian sausage, nutritious kale, and a medley of seasonings, this dish is sure to be a crowd-pleaser. Perfect for a Sunday dinner that’s both filling and nourishing.
Ingredients:
- 1 lb gluten-free Italian sausage, casings removed and crumbled
- 3 cups fresh kale, chopped and stems removed
- 1 cup cooked quinoa or rice (optional for added texture)
- 1/2 cup diced onion
- 1/2 cup diced tomatoes (canned or fresh)
- 1 cup shredded mozzarella or fontina cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Fresh thyme leaves for garnish
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the crumbled sausage until browned and fully cooked. Remove from the skillet and set aside.
- In the same skillet, add olive oil and sauté the diced onion until translucent, about 3-4 minutes. Add the chopped kale and cook for 2-3 minutes until wilted.
- Mix the cooked sausage, sautéed onion, kale, cooked quinoa (if using), and diced tomatoes in a large mixing bowl. Add garlic powder, dried thyme, salt, and black pepper. Mix until evenly combined.
- Transfer the mixture to the prepared baking dish and spread evenly. Top with shredded cheese.
- Bake for 20-25 minutes or until the cheese is melted and golden.
- Let the casserole cool for 5 minutes before serving. Garnish with fresh thyme leaves.
This sausage and kale casserole is hearty and packed with flavors that will satisfy everyone at your Sunday table. The combination of savory sausage, fresh kale, and melted cheese makes for a comforting and nutritious meal.
Gluten-Free Mediterranean Chicken Casserole
This gluten-free Mediterranean chicken casserole is an aromatic and colorful dish that brings together the fresh flavors of the Mediterranean in a hearty, one-pan bake. With juicy chicken, artichokes, olives, and a blend of spices, it’s perfect for a flavorful Sunday dinner.
Ingredients:
- 2 cups cooked, shredded chicken
- 1 cup chopped sun-dried tomatoes
- 1/2 cup chopped Kalamata olives
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup diced red onion
- 1/2 cup chopped spinach
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/2 cup gluten-free bread crumbs (optional, for topping)
- 2 tablespoons chopped fresh parsley for garnish
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, sun-dried tomatoes, olives, artichokes, crumbled feta, red onion, spinach, oregano, garlic powder, red pepper flakes, salt, and black pepper. Mix well.
- Transfer the mixture to the prepared baking dish and spread evenly. If using, sprinkle the top with gluten-free bread crumbs for added crunch.
- Bake for 20-25 minutes, or until the top is golden and the casserole is heated through.
- Let cool for 5 minutes before serving. Garnish with chopped parsley.
This Mediterranean chicken casserole is full of bold flavors and satisfying textures, making it a standout dish that will elevate any Sunday gathering.
Gluten-Free Eggplant Parmesan Casserole
A gluten-free twist on the classic eggplant Parmesan, this casserole layers tender, baked eggplant slices with marinara sauce and melty mozzarella cheese for a comforting and hearty dish. It’s perfect for a Sunday night dinner, serving up rich flavors in each bite.
Ingredients:
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 1/2 cups marinara sauce (gluten-free)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1/2 cup gluten-free bread crumbs (optional)
- 1/4 cup chopped fresh basil for garnish
Instructions:
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Arrange the eggplant slices on a baking sheet lined with parchment paper. Sprinkle with salt and let them sit for 10 minutes to draw out moisture. Pat dry with a paper towel.
- Bake the eggplant slices in the preheated oven for 15-20 minutes, flipping halfway through, until golden brown and tender.
- In the prepared baking dish, spread a thin layer of marinara sauce. Place a layer of baked eggplant slices over the sauce and top with mozzarella cheese and a sprinkle of Parmesan cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
- Sprinkle the top with gluten-free bread crumbs if desired, and bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Let cool for 5 minutes before serving. Garnish with chopped basil.
This gluten-free eggplant Parmesan casserole is perfect for vegetarians and lovers of Italian flavors alike, offering a hearty, cheesy dish that will make your Sunday special.
Gluten-Free Sausage and Sweet Potato Casserole
A hearty and nutritious casserole that pairs the sweetness of roasted sweet potatoes with savory sausage and a hint of rosemary. This gluten-free dish is perfect for a satisfying Sunday meal that’s full of flavor and texture.
Ingredients:
- 1 lb gluten-free sausage, crumbled
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow onion
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1/2 cup shredded cheddar or gouda cheese (optional)
- Fresh parsley, for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the crumbled sausage until browned and fully cooked. Remove from heat and set aside.
- In a large mixing bowl, toss the diced sweet potatoes, red bell pepper, and onion with olive oil, rosemary, garlic powder, salt, and black pepper.
- Spread the sweet potato mixture evenly in the prepared baking dish and top with the cooked sausage. Sprinkle the shredded cheese over the top if using.
- Bake for 25-30 minutes, or until the sweet potatoes are tender and the cheese is melted and golden.
- Let cool for 5 minutes before serving. Garnish with fresh parsley.
This sweet potato and sausage casserole is full of complementary flavors and textures. It’s perfect for a cozy Sunday dinner that’s both satisfying and packed with nutrients.
Note: More recipes are coming soon!