With baked goods and traditional dishes, the holidays can be tough when you are on a gluten free diet. Thanks to my partnership with Little Northern Bakehouse, I’m finding more ways to “Eat for Me” by making my favorite Italian Crouton Casserole recipe gluten free!
This time of year, I love to make non-traditional foods that still have a vibrant festive flair. Gluten Free Italian Crouton Casserole is chock full of red and green and a whole lot of delicious good-for-you ingredients and flavor.
It’s an easy to make, one dish recipe that serves as both side and vegetable accompaniment to any Italian-inspired dinner. Gluten Free Italian Crouton Casserole also make a great lunch dish, too. Or you can pair it with your favorite soup for a hearty meal.
Little Northern Bakehouse breads help me to make many of my favorite dishes and sandwiches into gluten free options. What I love the most about this bread is I don’t have to trade texture or taste to enjoy gluten free.
The breads are non-GMO, plant-based, certified Gyphosate Residue Free and they are absolutely delicious! Sourced from gluten-free and whole-food ingredients, you’ll find great texture chock full of grains and goodness.
Found in the freezer section of your local grocer or natural foods retailer, the Little Northern Bakehouse’s product line-up includes:
- Whole Grain Wide Slice Loaf
- White Wide Slice Loaf
- Millet & Chia Loaf
- Seeds & Grains Loaf
- Cinnamon & Raisin Loaf
- Millet & Chia Hot Dog Buns
- Millet & Chia Buns
- NEW Sprouted Honey Oat Bread
- NEW Sprouted 7 Grain Bread
What I love about adding Little Northern Bakehouse Seed & Grain Loaf to my Gluten Free Italian Crouton Casserole is that it adds an amazing earthy depth and texture to this aromatic dish. This bread is also Vegaan and chock full of nutrients your body craves.
I hope you enjoy this dish as much as I do and carve out a little “me time” to enjoy your holiday favorites!
Gluten Free Italian Crouton Casserole
10 slices Little Northern Bakehouse Seeds & Grain Loaf
6 Roma tomatoes
2 medium size zucchini
1 Tablespoon fresh oregano, chopped
1 Tablespoon fresh basil, chopped
1/2 cup Parmesan cheese, grated
1/2 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Cut tomatoes into approximately 1-inch wedges. Chop zucchini into approximately 1-inch wedges. Slice bread into approximately 1-inch cubes.
Coat (grease) the bottom of a 13×9-inch baking dish with a little olive oil.
Add bread cubes to baking dish, layering evenly across dish. Add zucchini and tomatoes, layering evenly across dish.
Sprinkle herbs, salt, pepper and cheese evenly over bread and vegetables.
Drizzle olive oil evenly over bread casserole.
Bake for 20 minutes. Remove from oven, gently toss ingredients to mix. Place dish back into oven and bake for an additional 20 minutes (or until zucchini is fork soft.)
Remove from oven, serve and enjoy!