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15 Gluten Free Fall Casseroles

ByNabeela Dastagir

Casseroles are the ultimate fall comfort food, and they’re even better when they’re easy to make ahead and completely gluten free.

This roundup features 15 gluten free fall casseroles, from hearty breakfast bakes to savory dinner dishes, all made using naturally gluten free ingredients like eggs, vegetables, rice, and gluten free flour blends.

Whether you’re feeding a crowd, meal prepping for the week, or just want a comforting one-dish dinner, these casseroles bring together seasonal flavors like squash, apples, and pumpkin with proteins like chicken, sausage, and beef.

Let’s explore 15 warm, satisfying, and completely gluten free casseroles to enjoy this fall.

1. Sweet Potato and Sausage Breakfast Casserole

A hearty breakfast bake layering sweet potatoes, savory sausage, and eggs. This make-ahead casserole is naturally gluten free and perfect for weekend brunch.

Ingredients:

  • 2 sweet potatoes, thinly sliced
  • 1 lb breakfast sausage, cooked and crumbled
  • 10 eggs
  • 1 cup milk
  • 1 cup shredded cheese
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F and grease a baking dish.
  2. Layer sweet potato slices on the bottom of the dish.
  3. Sprinkle cooked sausage over the sweet potatoes.
  4. Whisk eggs, milk, salt, and pepper, then pour over the top and sprinkle with cheese.
  5. Bake 40-45 minutes until eggs are set and sweet potatoes are tender.

Nutritional Facts (per serving): Calories: 320 | Protein: 20g | Carbs: 18g | Fat: 19g

2. Butternut Squash and Chicken Casserole

Tender chicken and roasted butternut squash bake together in a creamy sauce. This comforting casserole is naturally gluten free and full of fall flavor.

Ingredients:

  • 2 cups cooked, shredded chicken
  • 3 cups cubed butternut squash, roasted
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup shredded cheese
  • 1 tsp sage

Instructions:

  1. Preheat oven to 375°F and grease a baking dish.
  2. Combine shredded chicken and roasted squash in the dish.
  3. Whisk heavy cream, chicken broth, and sage together, then pour over the chicken and squash.
  4. Top with shredded cheese.
  5. Bake 25-30 minutes until bubbly and golden.

Nutritional Facts (per serving): Calories: 340 | Protein: 22g | Carbs: 18g | Fat: 20g

3. Broccoli Cheddar Egg Casserole

A savory, cheesy egg bake loaded with broccoli florets. This simple gluten free casserole is a great make-ahead option for busy fall mornings.

Ingredients:

  • 10 eggs
  • 3 cups broccoli florets, steamed
  • 1 cup milk
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F and grease a baking dish.
  2. Whisk eggs and milk together with salt and pepper.
  3. Stir in steamed broccoli and half the cheese.
  4. Pour into the baking dish and top with remaining cheese.
  5. Bake 30-35 minutes until eggs are set and top is golden.

Nutritional Facts (per serving): Calories: 270 | Protein: 18g | Carbs: 5g | Fat: 20g

4. Turkey and Wild Rice Casserole

A creamy, comforting casserole combining shredded turkey, wild rice, and vegetables. It’s a great way to use up leftover turkey while keeping things gluten free.

Ingredients:

  • 2 cups cooked, shredded turkey
  • 2 cups cooked wild rice
  • 1 cup sliced mushrooms
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup shredded cheese

Instructions:

  1. Preheat oven to 375°F and grease a baking dish.
  2. Combine turkey, wild rice, and mushrooms in the dish.
  3. Whisk heavy cream and chicken broth together, then pour over the mixture.
  4. Top with shredded cheese.
  5. Bake 25-30 minutes until bubbly and golden.

Nutritional Facts (per serving): Calories: 360 | Protein: 24g | Carbs: 24g | Fat: 19g

5. Sausage and Kale Breakfast Casserole

A savory egg bake with crumbled sausage and hearty kale. This filling, gluten free casserole is perfect for meal prepping fall breakfasts.

Ingredients:

  • 1 lb breakfast sausage, cooked and crumbled
  • 3 cups chopped kale
  • 10 eggs
  • 1 cup milk
  • 1 cup shredded cheese

Instructions:

  1. Preheat oven to 375°F and grease a baking dish.
  2. Sauté kale in a skillet for 2-3 minutes until wilted.
  3. Whisk eggs and milk together, then stir in sausage, kale, and half the cheese.
  4. Pour into the baking dish and top with remaining cheese.
  5. Bake 30-35 minutes until eggs are set.

Nutritional Facts (per serving): Calories: 330 | Protein: 21g | Carbs: 4g | Fat: 25g

6. Cauliflower and Ground Beef Casserole

A hearty, cheesy casserole layering seasoned ground beef with tender cauliflower. This low carb, gluten free bake is a satisfying weeknight dinner.

Ingredients:

  • 1 lb ground beef
  • 1 head cauliflower, cut into florets and steamed
  • 1 onion, diced
  • 1 cup marinara sauce (no added sugar)
  • 1 1/2 cups shredded mozzarella

Instructions:

  1. Preheat oven to 375°F and grease a baking dish.
  2. Brown ground beef with onion in a skillet, about 6 minutes.
  3. Stir in marinara sauce, then combine with steamed cauliflower in the baking dish.
  4. Top with shredded mozzarella.
  5. Bake 20-25 minutes until cheese is melted and bubbly.

Nutritional Facts (per serving): Calories: 340 | Protein: 24g | Carbs: 10g | Fat: 22g

7. Pumpkin French Toast Casserole

A cozy, make-ahead breakfast bake using gluten free bread soaked in a pumpkin custard. This sweet casserole tastes like dessert but works for breakfast too.

Ingredients:

  • 8 cups cubed gluten free bread
  • 6 eggs
  • 1 1/2 cups milk
  • 1/2 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/3 cup maple syrup

Instructions:

  1. Preheat oven to 350°F and grease a baking dish.
  2. Place cubed bread in the dish.
  3. Whisk eggs, milk, pumpkin puree, pumpkin pie spice, and maple syrup together.
  4. Pour the mixture over the bread and let sit 10 minutes to soak.
  5. Bake 35-40 minutes until set and golden.

Nutritional Facts (per serving): Calories: 290 | Protein: 10g | Carbs: 42g | Fat: 9g

8. Chicken Enchilada Casserole

Layers of shredded chicken, corn tortillas, and a spiced enchilada sauce baked with melted cheese. This naturally gluten free casserole is bold and comforting.

Ingredients:

  • 2 cups cooked, shredded chicken
  • 8 corn tortillas
  • 2 cups enchilada sauce (no added sugar)
  • 2 cups shredded Mexican cheese blend
  • 1/2 onion, diced

Instructions:

  1. Preheat oven to 375°F and grease a baking dish.
  2. Spread a thin layer of enchilada sauce on the bottom of the dish.
  3. Layer corn tortillas, shredded chicken, onion, sauce, and cheese, repeating layers.
  4. Top with remaining cheese.
  5. Bake 25-30 minutes until bubbly and golden.

Nutritional Facts (per serving): Calories: 360 | Protein: 24g | Carbs: 28g | Fat: 18g

9. Apple Cinnamon Baked Oatmeal Casserole

A warm, spiced baked oatmeal loaded with diced apples. This make-ahead casserole is naturally gluten free and perfect for a crowd.

Ingredients:

  • 3 cups certified gluten free rolled oats
  • 3 apples, diced
  • 1 tsp cinnamon
  • 3 cups milk
  • 3 eggs
  • 1/2 cup maple syrup

Instructions:

  1. Preheat oven to 350°F and grease a baking dish.
  2. Mix oats and cinnamon in a bowl, then spread in the dish.
  3. Whisk milk, eggs, and maple syrup together, then pour over the oats.
  4. Scatter diced apples evenly on top.
  5. Bake 40-45 minutes until set and golden.

Nutritional Facts (per serving): Calories: 260 | Protein: 8g | Carbs: 44g | Fat: 5g

10. Spinach and Feta Egg Casserole

A savory, Mediterranean-inspired egg bake with wilted spinach and tangy feta cheese. This simple casserole is a great gluten free option for brunch.

Ingredients:

  • 10 eggs
  • 3 cups fresh spinach
  • 1 cup crumbled feta cheese
  • 1/2 cup milk
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F and grease a baking dish.
  2. Sauté spinach in a skillet for 2-3 minutes until wilted.
  3. Whisk eggs and milk together with salt and pepper.
  4. Stir in spinach and feta, then pour into the baking dish.
  5. Bake 25-30 minutes until eggs are set.

Nutritional Facts (per serving): Calories: 240 | Protein: 17g | Carbs: 4g | Fat: 17g

11. Zucchini and Ground Turkey Casserole

A layered casserole with seasoned ground turkey and thinly sliced zucchini, topped with melted cheese. It’s a light, gluten free dinner full of fall vegetables.

Ingredients:

  • 1 lb ground turkey
  • 3 zucchinis, thinly sliced
  • 1 onion, diced
  • 1 cup marinara sauce (no added sugar)
  • 1 1/2 cups shredded mozzarella

Instructions:

  1. Preheat oven to 375°F and grease a baking dish.
  2. Brown ground turkey with onion in a skillet, about 6 minutes, then stir in marinara sauce.
  3. Layer zucchini slices and turkey mixture in the baking dish, repeating layers.
  4. Top with shredded mozzarella.
  5. Bake 30-35 minutes until bubbly and the zucchini is tender.

Nutritional Facts (per serving): Calories: 300 | Protein: 22g | Carbs: 10g | Fat: 19g

12. Shepherd’s Pie Casserole

A comforting casserole with seasoned ground beef and vegetables topped with creamy mashed potatoes or cauliflower. This gluten free classic is hearty and satisfying.

Ingredients:

  • 1 lb ground beef
  • 1 cup diced carrots
  • 1 cup peas
  • 1 onion, diced
  • 1 cup beef broth
  • 4 cups mashed potatoes or mashed cauliflower

Instructions:

  1. Preheat oven to 400°F and grease a baking dish.
  2. Brown ground beef with onion and carrots in a skillet, about 8 minutes.
  3. Stir in peas and beef broth, then transfer to the baking dish.
  4. Spread mashed potatoes or cauliflower evenly over the top.
  5. Bake 20-25 minutes until golden on top.

Nutritional Facts (per serving): Calories: 340 | Protein: 20g | Carbs: 26g | Fat: 16g

13. Ham and Cheese Egg Casserole

A savory, cheesy egg bake studded with diced ham. This simple gluten free casserole is a great way to use up leftover holiday ham.

Ingredients:

  • 10 eggs
  • 2 cups diced ham
  • 1 cup milk
  • 2 cups shredded cheddar cheese
  • 1/2 onion, diced

Instructions:

  1. Preheat oven to 375°F and grease a baking dish.
  2. Whisk eggs and milk together in a bowl.
  3. Stir in diced ham, onion, and half the cheese.
  4. Pour into the baking dish and top with remaining cheese.
  5. Bake 30-35 minutes until eggs are set and golden.

Nutritional Facts (per serving): Calories: 320 | Protein: 22g | Carbs: 4g | Fat: 23g

14. Bacon Ranch Chicken Casserole

A creamy, savory casserole combining shredded chicken, crispy bacon, and a tangy ranch sauce. This gluten free bake is rich, comforting, and easy to prepare.

Ingredients:

  • 2 cups cooked, shredded chicken
  • 6 slices bacon, cooked and crumbled
  • 1 cup sour cream
  • 1 packet gluten free ranch seasoning
  • 1 1/2 cups shredded cheddar cheese

Instructions:

  1. Preheat oven to 375°F and grease a baking dish.
  2. Mix shredded chicken, sour cream, and ranch seasoning together.
  3. Spread the mixture into the baking dish.
  4. Top with crumbled bacon and shredded cheddar.
  5. Bake 20-25 minutes until bubbly and golden.

Nutritional Facts (per serving): Calories: 380 | Protein: 26g | Carbs: 4g | Fat: 28g

15. Pumpkin Chili Casserole with Cornbread Topping

A hearty chili base topped with a naturally gluten free cornbread layer made from gluten free cornmeal. This warming, one-dish casserole is perfect for fall dinners.

Ingredients:

  • 1 lb ground beef
  • 1/2 cup pumpkin puree
  • 1 can (15 oz) black beans, drained
  • 2 tsp chili powder
  • 1 cup gluten free cornmeal
  • 1 cup milk
  • 1 egg

Instructions:

  1. Preheat oven to 375°F and grease a baking dish.
  2. Brown ground beef in a skillet, then stir in pumpkin puree, black beans, and chili powder.
  3. Spread the chili mixture into the baking dish.
  4. Whisk cornmeal, milk, and egg together, then pour evenly over the chili.
  5. Bake 30-35 minutes until the cornbread topping is set and golden.

Nutritional Facts (per serving): Calories: 360 | Protein: 22g | Carbs: 30g | Fat: 16g

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