Ground Turkey Casserole (with Cauliflower Rice)

Ground Turkey Casserole (with Cauliflower Rice) has peppers, mushrooms, Monterey Jack, and Feta to kick up the flavors! And this tasty casserole with ground turkey is low in carbs and gluten-free.

Pin the Ground Turkey Casserole so you can make it later!

Ground Turkey Casserole (with Cauliflower Rice) is the latest in a series of casseroles that I’ve re-done to make with cauliflower rice. And the new cauliflower rice casserole is low in carbs and so, so good! And when the weather is cold I love Casseroles because you can cook once and then eat the leftovers several times.

This is a big casserole with a lot of ground turkey, green peppers, mushrooms, Feta cheese, and Monterey Jack Cheese combined with cauliflower rice. The recipe makes 8 generous servings, but it freezes well or stays good in the fridge for about a week.

If that much ground turkey casserole won’t work at your house, I urge you to cut the recipe in half and make it in a smaller baking dish. And if you prefer the brown rice used in the original casserole you can still find the printer-friendly version at that link back in the archives.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• frozen cauliflower rice
• Olive Oil (affiliate link)
• Cremini mushrooms
• onion
• green bell pepper
• Greek Seasoning (affiliate link)
• Greek Oregano (affiliate link)
• Spike Seasoning (affiliate link)
• green onion
• ground turkey
• salt and fresh-ground black pepper to taste
• sour cream
• canned beef broth (affiliate link)
• crumbled Feta Cheese
• grated Monterey Jack Cheese

How to make Ground Turkey Casserole with leftover turkey:

To make this recipe with leftover turkey; just use about 3-4 cups of cooked diced turkey in place of the ground turkey. Be sure to stir it in just before you put the mixture in the casserole dish so the turkey doesn’t get shredded apart.

How low in carbs is the Ground Turkey Casserole?

This tasty casserole only has 9 net carbs per serving and 33 grams of protein. And with protein, dairy, and vegetables all included, I might eat this as a one-dish meal, so I have tagged it Keto as well as low-carb.

Want more low-carb turkey casseroles?

Check out my ultra-popular casserole to make with leftover turkey that uses cauliflower rice if you’re looking for another variation on a low-carb casserole with turkey!

How to make Ground Turkey Casserole (with Cauliflower Rice):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Thaw cauliflower rice on the counter. (I buy frozen cauliflower rice at Costco that has four individual packs with 4 cups each.)
2. Preheat oven to 375F/190C. Spray casserole dish with non-stick spray or olive oil. 
3. Wash and slice mushrooms (if needed), then heat oil over medium-high heat and cook mushrooms until nicely browned. Remove to a large bowl.
4. While mushrooms cook, chop onions and green pepper and slice green onions. Add more oil and cook onions and green pepper until starting to brown, then add Greek Seasoning, Greek oregano, and Spike Seasoning and cook a few minutes more. 
5. Then add cauliflower rice and cook 4-5 minutes, or until moisture in the rice has mostly evaporated. 
6. Turn off heat and stir sliced green onions into cauliflower rice, then transfer mixture to the bowl and combine.
7. Heat more oil in pan and cook ground turkey until it’s nicely browned. (Don’t rush this step.) Season with a little salt and fresh-ground black pepper. Add browned turkey to the bowl with other ingredients and combine.
8. Mix together the sour cream, chicken stock, crumbled Feta, and 3/4 cup Monterey Jack cheese, then gently stir that into the other ingredients in the bowl.
9. Put well-combined mixture in the bowl into a glass or crockery casserole dish and sprinkle with the other 3/4 cup Monterey Jack Cheese. Cover casserole dish with foil, or use the lid if your dish has one.
10. Bake the covered casserole 20 minutes, then remove the foil. Put back in the oven and bake about 20 minutes more, or until the top is nicely browned and the casserole is bubbling.
11. Serve hot. People who are huge sour cream fans like me might like it with a dollop of sour cream at the table.
12. This casserole made with ground turkey keeps well in the fridge and freezes well, and it can be reheated either in a covered dish in the oven or in the microwave.

Make it a Low-Carb meal:

Low-carb side dishes like Lemon Green Beans, Cucumber Salad with Balsamic Dressing, or Stir-Fried Spinach with Garlic and Parmesan would be great with this Ground Turkey Cassserole!

More Low-Carb and Keto Casserole Recipes?

You can use Low-Carb and Keto Casseroles to see my favorite casseroles that are low in carbs!

Weekend Food Prep:

This Ground Turkey Casserole recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

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Yield: 8 servings

Ground Turkey Casserole (with Cauliflower Rice)

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Ground Turkey Casserole (with Cauliflower Rice) has mushrooms, green pepper, Mozzarella, and Feta for a ground turkey casserole that's truly delicious, low in carbs, gluten-free, and also easy to make.

Ingredients

• 4 cups frozen cauliflower rice (see notes)
• 3 T olive oil, divided (more or less depending on your pan)
• 1 lb. brown Cremini mushrooms, sliced
• 1 medium onion
• 2 green bell peppers
• 2 tsp. Greek Seasoning
• 1 tsp. Greek Oregano
• 1 tsp. Spike Seasoning (see notes)
• 1/2 cup sliced green onion
• 1 1/2 lbs. ground turkey
• salt and fresh-ground black pepper to taste
• 1 cup sour cream
• 1/3 cup chicken broth
• 1 cup crumbled Feta Cheese
• 1 1/2 cup grated Monterey Jack Cheese

Instructions

Thaw cauliflower rice in the fridge before you make this recipe.

Preheat oven to 375F/190C. Spray a glass or crockery casserole dish with non-stick spray or olive oil. (I used  a 9" x 12" casserole dish, but anything close to that size will work.)

I bought one pound of sliced Cremini mushrooms, but wash and slice mushrooms if needed, then heat 1 T olive oil over medium-high heat and cook mushrooms until nicely browned. Put mushrooms in a large bowl.

While mushrooms cook, chop onions and green pepper and slice green onions.

Add another tablespoon olive oil to the frying pan and cook onions and green pepper until starting to brown, then add Greek Seasoning, Greek Oregano, and Spike Seasoning and cook a few minutes more.

Then add the thawed cauliflower rice to the pan and cook 4-5 minutes stirring a few times, until most of the moisture in the rice has steamed off and evaporated. 

Turn off heat and stir sliced green onions into the cauliflower rice mixture, then transfer it to the bowl with the mushrooms and combine.

Turn heat back to medium high, add the last tablespoon of oil into the frying pan, and cook the ground turkey until it's nicely browned, breaking apart with a turner as it cooks. (Don't rush this step. Most ground turkey will release some water and it won't brown properly until that water evaporates.) Season the cooked turkey with a little salt and fresh-ground black pepper.

Add browned turkey to the bowl with other ingredients and stir to combine all ingredients.

Mix together the sour cream, chicken stock, crumbled Feta, and 3/4 cup Monterey Jack cheese, then gently stir that into the other ingredients in the bowl.

Put the mixture into a glass or crockery casserole dish and sprinkle with the other 3/4 cup Monterey Jack Cheese. 

Cover the casserole dish with foil, or use the lid if your casserole dish has one.

Bake the covered casserole 20 minutes, then remove from oven and take off the foil.

Put back in the oven and bake about 20 minutes more, or until the top is nicely browned and the casserole is bubbling hot.

Serve hot, with sour cream to add at the table if desired.

This Ground Turkey Casserole keeps well in the fridge and freezes well. It can be reheated either in a covered dish in the oven or in the microwave.

Notes

Thaw frozen cauliflower rice in the refrigerator before you make the casserole.

I love Spike Seasoning, but if you don't have it use any all-purpose seasoning blend.

Recipe created by Kalyn.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 499Total Fat 37gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 18gCholesterol 144mgSodium 1092mgCarbohydrates 11gFiber 2gSugar 5gProtein 33g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Ground Turkey Casserole with Cauliflower Rice only has 9 net carbs per serving, so it’s great for low-carb diet plans, or as a one-dish meal for Keto. It will also work for all phases of the original South Beach Diet, although it’s recommended to use lean ground turkey and reduced-fat cheese and sour cream for South Beach. But even if you can’t find low-fat Feta or Monterey Jack, I think this isn’t too much of a splurge on fat if you use lean turkey and low-fat sour cream.

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The original version of this ground turkey casserole was posted in 2014. That recipe was moved to the archives and this newer Ground Turkey Casserole with Cauliflower Rice was posted in 2023. It was updated with more information in 2025.

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