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Gluten-Free Cheesy Rice Casserole

Pin Recipe
Course: Dinner
Keyword: egg-free, gluten-free, nut-free, oat-free, soy-free, vegetarian
Author: Maya Rose, MS, CNS


  • 4 cups brown rice cooked and cooled
  • 1 cup canned, diced tomatoes liquid drained
  • 1 cup Parmesan cheese shredded
  • 4 ounces plain, soft goat cheese (chevre)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 3-4 tablespoons ghee or extra virgin olive oil
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 2 cups vegetables (kale, mushrooms, broccoli, or butternut squash) finely chopped
  • 2 tablepoons gluten-free flour or arrowroot starch
  • 2 cups milk of choice unsweetened
  • 1 heaping cup goat cheddar or goat mozzarella shredded, for topping casserole


  • Preheat oven to 350 degrees F and grease a 9x13" pan.
  • In a large bowl, add cooked rice, tomatoes, Parmesan, soft goat cheese, spices, and salt. Mix until just combined, being gentle so it doesn't turn to mush! Set aside.
  • In a skillet over med-high heat, add ghee or oil and onion. Saute until onions becomes translucent.
  • Add garlic and veggies and saute for another 4-5 min.
  • Add GF flour and stir well for another ~2 min, so that the mixture becomes sticky and the flour no longer looks "raw." It's ok if small lumps form.
  • Add in milk and stir continuously, breaking up any flour lumps, until the mixture starts to bubble and thicken to the point where it leaves a coating on the spoon.
  • Pour the liquid mixture from the skillet into the bowl with the rice and other ingredients. Fold in until just combined.
  • Scoop into the prepared pan and smoothe top with a spatula. Cover with shredded goat cheddar or mozzarella, then bake in oven for 35-40 min.
  • Turn oven to broil for 4-5 min, or until the top is golden and crispy to your liking (watch closely to prevent burning!).
  • Let rest for 10 min before cutting.


  • Make sure the rice is cooled before you add it to prevent everything turning into a glue-y mess. I like to cook the rice the day before to have the step done and ready to go!
  • I think short grain brown rice works best, but any rice should be fine.
  • If using a non-dairy milk such as almond or soy, make sure it is plain and unsweetened. No one wants a casserole tasting of vanilla and cheese!
  • Feel free to add in fresh herbs if you have them, such as chopped parsley or basil.
  • Tolerate cow dairy just fine? Feel free to use a shredded cow cheddar or mozzarella for topping and Greek yogurt or cream cheese instead of the soft goat cheese (chevre).
  • I’ve used arrowroot starch in place of the GF flour before, which worked!