Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice (Video)
You can use turkey or chicken to make this Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice, and this tasty casserole is also Keto, low-glycemic, and gluten-free. Use Casserole Recipes to find more recipes like this one.
Watch the video to see if you’d like to make Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice!
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!
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.
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.
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.
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.
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) ~ 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)
- 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
- 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.)
- Preheat oven to 375F/190C.
- Chop up enough cauliflower to make 6 cups of small cauliflower pieces.
- 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.)
- Wash the mushrooms and cut into thick half slices.
- Dice the leftover turkey (or chicken) into bite-sized pieces.
- 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.
- 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.
- Put mushrooms in the bottom of the casserole dish.
- Add about 2 tsp. more olive oil and saute the onions over medium-high heat until they are softened and starting to brown.
- Put onions over the mushrooms in the casserole dish.
- Heat another 2 tsp. of olive oil and add the finely-chopped cauliflower.
- Cook over medium-high heat, stirring often, until the cauliflower is starting to soften and barely brown, about 3-4 minutes.
- Add the 1 teaspoon each of dried thyme and Poultry Seasoning and cook about 1 minute more.
- 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.
- 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!)
- 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.
- Wipe off the sides of the casserole dish with a paper towel if needed.
- Sprinkle with Mozzarella cheese and bake uncovered until the casserole is starting to bubble and the top is nicely browned, about 40 minutes.
- 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.
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.
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