Go Back
–+ servings

Gluten Free Vegetable Casserole

A hearty and nutritious gluten-free casserole packed with vegetables and topped with a cheesy crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups Broccoli florets
  • 1 cup Carrots, diced
  • 1 cup Bell pepper, diced
  • 1 cup Zucchini, diced
Casserole Base
  • 1 can Cream of Mushroom Soup (gluten-free)
  • 1 cup Vegetable broth
  • 1 cup Shredded cheese (cheddar or mozzarella) For topping
Seasoning
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Dried oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper

Method
 

Preparation
  1. Preheat the oven to 350?F (175?C).
  2. In a mixing bowl, combine the broccoli, carrots, bell pepper, and zucchini.
  3. Add the cream of mushroom soup, vegetable broth, garlic powder, onion powder, oregano, salt, and pepper to the vegetables and mix well.
Assembly
  1. Transfer the vegetable mixture to a greased casserole dish.
  2. Sprinkle the shredded cheese evenly on top.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and golden brown.
  2. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 5000IUVitamin C: 70mgCalcium: 200mgIron: 2mg

Notes

Feel free to customize the vegetables based on your preference or seasonal availability.

Tried this recipe?

Let us know how it was!