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Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice (Video)

Use turkey or chicken to make this Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice. This tasty casserole is low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.

Click to PIN Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice!

Watch the video to see if you’d like to make Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice!

Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice found on KalynsKitchen.com

Right before I sat down to write out this recipe, I dug back in my fridge and pulled out the leftovers of this Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice, heated it in the microwave, and gobbled it down for lunch. And oh boy, was it ever a delightful lunch.

I’m pretty proud of this recipe, and with good reason because I tried multiple times with Kara to come up with a tasty casserole that used cauliflower rice instead of rice, and the first three times, we ended up with a casserole that tasted okay but was really watery. For this keeper version we skipped the turkey stock and used a thick sauce of sour cream, mayo, Dijon, Parmesan, Mozzarella, and spices, and it held the mixture together with just enough cheesy creaminess to make it good!

I’m adding this recipe using leftover turkey to my collection of 150+ Carb-Conscious Thanksgiving Recipes. Of course you don’t have any leftover turkey yet, but you can also make this with chicken if you prefer. This is a pretty brown dish, so my apologies that the step-by-step photos are all so colorless, but please: Make. This. Recipe. You will not regret it!

Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice found on KalynsKitchen.com

Chop up the cauliflower and then pulse in a food processor or grate with a hand grater to make the small pieces of cauliflower.  (More photos of how to do that on the recipe for cauliflower rice if you need them.)  Wash onions and cut into thick half-slices.  Cut up the leftover turkey (or chicken) into bite-sized pieces.  Mix together the sour cream, mayo, Dijon, dried thyme, Poultry Seasoning, 1 cup of Mozzarella cheese, and the Parmesan to make the thick sauce.

Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice found on KalynsKitchen.com

Cook the mushrooms until they’re a little browned; then make a layer of mushrooms in the casserole dish.  Then cook the onions until they’re starting to brown and make a layer of onions in the dish.

Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice found on KalynsKitchen.com

Add a little more oil and saute the cauliflower rice until it’s starting to soften and slightly brown, adding the other teaspoon each of dried thyme and Poultry Seasoning to the rice for the last few minutes of cooking time.  Add the rice to the dish with the onions and mushrooms.  The add the diced turkey (or chicken), and gently stir so the ingredients are mixed.

Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice found on KalynsKitchen.com

Spread the sauce mixture over the top of the casserole; then use a plastic spoon to gently mix it so the ingredients are fairly well combined with the sauce.  Top the casserole with the rest of the Grated Mozzarella and bake at 375F/190C until it’s bubbling and nicely browned, about 40 minutes.

Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice found on KalynsKitchen.com

Let the casserole cool about 5 minutes and then cut into 8 pieces and serve. This can also be kept in the fridge and reheated later.

More Low-Carb Leftover Turkey Ideas from Kalyn:

The BEST Low-Carb Recipes for Leftover Turkey (or Chicken) ~ from Kalyn’s Kitchen
Leftover Turkey (or Chicken) Salad with Indian Spices, Lemon, and Cilantro ~ from Kalyn’s Kitchen
Coconut-Lime Turkey (or Chicken) and Rice Soup (use cauliflower rice for lower carbs) ~ from Kalyn’s Kitchen
Green Chile Chicken (or Turkey) Mock Enchilada Casserole ~ from Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice

This Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice can be made with turkey or chicken.



  • 6 cups chopped cauliflower
  • 1 pound Crimini (Baby Bella) mushrooms, washed and sliced
  • 4 cups cooked leftover turkey or chicken
  • 1 onion, chopped
  • 2 T olive oil, divided (more or less depending on your pan)
  • 1 tsp. dried thyme
  • 1 tsp. dried Poultry Seasoning
  • salt and fresh-ground black pepper to taste
  • 1 cup coarsely grated Mozzarella (or more; I used reduced-fat Mozzarella)

Sauce Ingredients

  • 1 cup sour cream (regular or light but do not use fat-free which has added sugar)
  • 1/2 cup mayo
  • 2 T Dijon mustard
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried Poultry seasoning
  • 1 cup grated Mozzarella (I used reduced-fat Mozzarella)
  • 1/4 cup coarsely grated Parmesan cheese


  1. Spray a large glass or crockery casserole dish with olive oil or non-stick spray.  (I used a dish that was 10″ x 13″ but any size that’s close to that will work.)
  2. Preheat oven to 375F/190C.
  3. Chop up enough cauliflower to make 6 cups of small cauliflower pieces.
  4. Then use a food processor with a steel blade to pulse the cauliflower until it’s finely chopped, slightly larger then kernels of rice.  (See the recipe for cauliflower rice for more about how to do this.  You can also chop the cauliflower by grating it on the side of a box grater.)
  5. Wash the mushrooms and cut into thick half slices.
  6. Dice the leftover turkey (or chicken) into bite-sized pieces.
  7. Mix together the sour cream, mayo, Dijon mustard, 1/2 tsp each dried thyme and Poultry seasoning, 1 cup grated Mozzarella, and 1/4 cup Parmesan to make the thick sauce mixture.
  8. Heat 2 tsp. olive oil in a large non-stick frying pan and saute the mushrooms over medium-high heat until they release their liquid, all liquid evaporates, and mushrooms are starting to brown.
  9. Put mushrooms in the bottom of the casserole dish.
  10. Add about 2 tsp. more olive oil and saute the onions over medium-high heat until they are softened and starting to brown.
  11. Put onions over the mushrooms in the casserole dish.
  12. Heat another 2 tsp. of olive oil and add the finely-chopped cauliflower.
  13. Cook over medium-high heat, stirring often, until the cauliflower is starting to soften and barely brown, about 3-4 minutes.
  14. Add the 1 teaspoon each of dried thyme and Poultry Seasoning and cook about 1 minute more.
  15. Season the cauliflower rice with a little salt and fresh-ground black pepper; then put it into the casserole dish over the mushrooms and onions.
  16. Put the diced turkey into the casserole dish over the veggies and use a plastic spoon to combine the ingredients right in the dish.  (You can do this in a bowl if you prefer, but we were trying to get away without dirtying another dish!)
  17. Spread the sauce mixture over the top and then use the spoon to gently combine the ingredients with the sauce, until the ingredients are well mixed into the sauce.
  18. Wipe off the sides of the casserole dish with a paper towel if needed.
  19. Sprinkle with Mozzarella cheese and bake uncovered until the casserole is starting to bubble and the top is nicely browned, about 40 minutes.
  20. Let cool about 5 minutes; then cut into 8 servings and eat while hot.


I used Crimini (Baby Bella) mushrooms for this recipe.

This kept amazingly well in the fridge for days, and can easily be reheated in the microwave or in a pan on top of the stove.  I’m guessing it freezes well, but I ate all my leftovers before I could freeze any.

Recipe created by Kalyn and Kara.


All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Turkey Casserole has all low-carb and low-glycemic ingredients, and would be suitable for most low-carb eating plans and any phase of the South Beach Diet. South Beach would recommend low-fat sour cream, low-fat mayo, and low-fat Mozzarella for this; other low-carb plans would prefer full fat.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice found on KalynsKitchen.com

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61 comments on “Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice (Video)”

  1. This looks great. I don't know if I can wait for my Thanksgiving leftovers to try it!

  2. This looks so good – looking forward to trying it. I am thinking about using greek yogurt for the sour cream…did you by any chance try that? I never even keep sour cream anymore…always sub the yogurt (even made a cheesecake..for Thanksgiving..it's in the freezer …and used yogurt for the sour cream). I do use Cabot's 2 % greek yogurt – not the fat free variety. Ellen Renee

  3. I made this dish this evening and it was delicious! Thank you so much for creating such delicious low-carb recipes…

  4. Making it right now and deglazed the pan with a little bit of sherry, I took a bite before popping in the oven and it tasted pretty yummy.

  5. I made this casserole the other night and it was FABULOUS! I love cauliflower and recently got into the "rice" of it. The texture was perfect! Not runny or dry….but perfect! You nailed that, Kalyn! I love your recipes and use a lot of them. Always check your site first when looking for a recipe. The only thing I will do different next time I make this is to plan on mixing everything in a big bowl from the start. Trying to mix it in the casserole dish had ingredients landing all over the place, so I guess I'm not that talented! 🙂 I finally gave up and scraped it out of the casserole dish and into a big bowl, mixed it and put it back in the dish. Hubby does the dishes when I cook anyways, so if I mess up an extra bowl it's not a big deal. 😉 Thanks again! Great recipe!

  6. Can you use ground turkey?

  7. I used ground turkey in making this tonight and it came out fantastic – almost like a low carb Shepherd's Pie! I don't normally go for leftovers, but I'm actually looking forward to enjoying this dish again over the next couple of days. Thanks for the recipe!

  8. Looks very good. I am going to make this today with chicken. My wife is diabetic and loves cauliflower. I think she will like this thanks for your low carb recipes.

  9. This was delicious – my husband woke up this morning talking about. I did make some minor changes – I added a chopped red pepper with the onion and, not being a fan poultry seasoning, I added a heaping teaspoon of curry powder to the sauce and to the final mix along with a handful of baby kale, spinach and chard (trying to get rid of some greens in the fridge). The texture was great, the flavor was awesome and it was so easy. Thanks for a great recipe. I only had reg mayo -do you think low fat would change the texture of the sauce?

  10. Made this for dinner tonight, hubby and daughter loved it ! Only had Miracle Whip(Salad dressing) so used it instead of Mayo and did not add spices to cauliflower other than salt and pepper and it was awesome! Will definitely make this again, ty so much for sharing your recipe 🙂

  11. I made this and it came out great! I made a few substitutions that worked out well. Instead of poultry seasoning, I used fresh oregano, rosemary, and sage from my garden, along with freshly ground nutmeg. I used Greek yogurt instead of sour cream and cheddar instead of mozzarella. The recipe was a little time consuming, but we loved the result. It is definitely a keeper. Thank you!

  12. I just cooked a turkey the other night, I have plenty of leftovers, I already made a huge batch of soup, used cabbage instead of noodles, delish. I was wondering if this would freeze well? Just leave the cheese off til I was ready to cook it?

    • I don't think it will freeze well before it's cooked because of the raw cauliflower and dairy products. But you could freeze the cooked casserole in individual pieces or even in the large dish.

  13. Just found this recipe. Planning on a bag of frozen cauliflower rice and 20 oz. pkg. of ground turkey. Hope this works.

    • I think the ground turkey will be fine. Not sure about frozen cauliflower rice since I haven't made it that way (I worry about too much water) but I'd love to hear how it works!

  14. I made this last night for dinner. I did tweak it based on what I had on hand. I used 1 lb of ground turkey and only had 8 oz of mushrooms. Also…no mozzarella so used monterey jack. Despite the fiddling, it was delicious! I'm psyched for leftovers for lunch!

  15. Pingback: Low-Carb Turkey Casserole | Our Urban Roost

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  17. Have you tried this with frozen cauliflower rice. I recently bought some from Sam’s club but haven’t used it yet. Not sure it it will work out or not or best to use fresh cauliflower. Thanks

    • I haven’t tried that. My only concern is that it might be watery. If you have time to thaw the cauliflower rice in a colander, that would help. OR if you saute the cauliflower over pretty high heat (high enough to evaporate the liquid) that might work. I am guessing it will be okay; would love to hear what you think if you try it!

  18. Made this pretty much as is with chicken. All I had for Parmesan was the green bottle, so I used that. Never been a fan of mayo, but I bought some just to make this. It is SO. freakin. yummy!

    I might add some broccoli and/or slivers of carrot next time for some color because it is really tan and brown but the texture is perfect and the flavors…wow!

    A single serving is plenty with a salad because it is pretty rich. Two hours later, my blood sugar is 71, so I’m happy!! I’m buying a 13 x 9 just for this recipe!

    Thank you SO MUCH for this recipe, Kalyn!

  19. Pingback: 30+ Ideas for Leftover Turkey - Lydia's Flexitarian Kitchen

  20. This is soooo good!!! Will definitely be added to the dinner rotation!

  21. This is ABSOLUTELY the best recipe I have gotten off Pinterest!  Hubby and I could have ate the whole casserole in one sitting! However, we did agree that for the two of us, the recipe really made enough for four meals! Next time, I will just make the recipe and place in two 8×8-inch baking dishes and cook them at the same time. One square pan will make four servings.  I plan on taking this for a church potluck the first of February. Bet it will be the dish of the day!!

  22. This was excellent! I didnt use any mushrooms. Used ground turkey. I used frozen minced cauliflower that I let sit in the fridge all day and the dish was not watery. Used plain yogurt instead of sour cream. SO GOOOOOOD!

  23. Any idea what the macros/nutrition numbers would be?  It’s in the oven as we speak and smells DELISH!

    • I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.

      I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe.

  24. Can I make in the morning, leave in frig and cook at dinnertime?

    • I haven’t done it that way. I can’t think of any reason why it won’t work, but I obviously can’t say for sure. I would definitely let the casserole come to room temperature before you bake it, otherwise the top will probably get too brown before the center is cooked. And I’d love to hear back about how it works.

      • It worked just fine.  Made it several hours ahead except for adding the sauce.  Brought to room temp for about an hour, mixed sauce in and cooked.  Delicious!

    • Glad to hear that, thanks for reporting back!

  25. We just had this for dinner. I used the meat from a rotissarie chicken and it was delicious!! Both my husband and I had seconds!! This recipe will be moved from my “Eye Catching Recipes” to my “Tried and True Favorites”!!!

  26. Just made this tonight using ground turkey and frozen riced cauliflower. It turned out super delicious! I sautéed the frozen cauliflower and then drained it in a collander to get any extra water out. I also omitted the mushrooms and used zucchini and carrots that I had to use up. I sautéed all of the veggies together until soft and then browned the meat. I also didn’t have much mozzarella on hand so I also used a mild cheddar. Love this recipe! 

  27. My family loved this! I used ground turkey rather than chicken or turkey breast! I also
    added a little garlic powder. It was delicious!

  28. This was the best left over recipe ever!!

  29. This far exceeded my expectations!  It was truly delicious!  Thanks for a great recipe!

  30. We are loving this recipe! I’ve made it several times and love how flexible it is: I’ve used different varieties of mushrooms, pulled pork instead of turkey, and spaghetti squash instead of riced cauliflower. It’s become my go-to for leftover meat! Thanks for sharing it!

  31. Not that hard or time consuming to add nutritional info and important.

    Nutrition Facts
    Servings: 8
    Amount per serving
    Calories 335
    % Daily Value*
    Total Fat 21.1g 27%
    Saturated Fat 7.6g 38%
    Cholesterol 78mg 26%
    Sodium 281mg 12%
    Total Carbohydrate 9.1g 3%
    Dietary Fiber 2.9g 10%
    Total Sugars 3.4g
    Protein 29g
    Vitamin D 204mcg 1021%
    Calcium 132mg 10%
    Iron 3mg 15%
    Potassium 605mg 13%

    • Not that hard or time consuming to do it for ONE RECIPE. Very hard and time-consuming to do it for 2,000+ recipes.

      Since I switched my blog to WordPress I have spent over a year (with three assistants) inputting recipes by hand into the recipe plug-in format that is preferred by Google. Although I would eventually like to calculate nutritional information I can’t possibly start that until this project is finished.

      I know that once I do it on one recipe, people will expect to see it on every recipe, which I can’t possibly do. Thanks for understanding.

      And I am happy to have people post it in the comments as you have done, although I’ve found it can be tricky to calculate it correctly. Your info seems good to me though, thanks!

  32. This is delicious.   I use frozen cauliflower rice because it’s easier.   I also stir fried 3 ribs of celery into the veggie mixture.  other than that I followed the recipe pretty closely.   I have now made it 3x.   It tastes a lot like thanksgiving stuffing mixed with turkey.   I absolutely love stuffing, so going low carb I really missed it.    This has given me something to look forward to.   And IMHO it tastes better the next day.   The flavors meld nicely and it is just better.   My husband and I devour this, so thank you for sharing the recipe.  

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