Gluten-Free Casserole Recipe

Name: Gluten-Free Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups water; 2 cups green beans, chopped; 1 teaspoon extra-virgin olive oil; 1 small onion, chopped fine; 1 1/2 pounds ground turkey; salt and ground black pepper to taste; 5 cloves garlic, minced; 2 tablespoons chopped fresh basil; 2 teaspoons chopped fresh thyme; 1 cup frozen peas; 1 cup mushrooms, chopped; 2 zucchini, chopped; 2 cups crushed tomatoes; 1 cup shredded mozzarella cheese; 2 tablespoons freshly grated Parmesan cheese

Servings: persons

8 cups water
2 cups green beans, chopped
1 teaspoon extra-virgin olive oil
1 small onion, chopped fine
1 1/2 pounds ground turkey
salt and ground black pepper to taste
5 cloves garlic, minced
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
1 cup frozen peas
1 cup mushrooms, chopped
2 zucchini, chopped
2 cups crushed tomatoes
1 cup shredded mozzarella cheese
2 tablespoons freshly grated Parmesan cheese

1
Bring water to a boil in a large pot. Cook green beans at a boil until just softened, about 3 minutes; drain.
2
Preheat oven to 350 degrees F (175 degrees C).
3
Heat olive oil in a large skillet over medium-low heat. Cook and stir onion in hot oil until translucent, 3 to 5 minutes.
4
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.
5
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.
6
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.
7
Bake in preheated oven until the cheese is melted and vegetables are tender, about 20 minutes. Rest dish 10 minutes before serving.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cups water, 2 cups green beans, chopped, 1 teaspoon extra-virgin olive oil, 1 small onion, chopped fine, and more.

Yes, Gluten-Free Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gluten-Free Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions