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Kalyn's Kitchen

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 that’s perfect to make with leftover turkey. This casserole has been so popular on the blog that there must be a lot of people making it with chicken as well! Use Casserole Recipes to find more recipes like this one.

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with Mushrooms, Mozzarella, and Cauliflower Rice to try it later!

Watch the video to see how to make Low-Carb Turkey Casserole
with Mushrooms, Mozzarella, and Cauliflower Rice!


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

Tomorrow is Thanksgiving and I’m going to my sister Pam’s house this year, so I might not even end up with any leftover turkey. But if I did I’d definitely be making this Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice on the day after Thanksgiving! Out of all my Low-Carb Recipes for Leftover Turkey and Healthy Recipes Using Leftover Turkey,  this is the leftover turkey recipe I’ve made the most. 

I’m really 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+ 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 process shots collage

How to Make Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice:

(Scroll down for complete printable recipe.)

  1. 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. If you want to substitute frozen cauliflower rice I’d use about 3-4 cups. I do think the fresh cauliflower might hold up better in this.)
  2. Wash and dry mushrooms and cut into thick half-slices.
  3. Cut up the leftover turkey (or chicken) into bite-sized pieces.
  4. Mix together the sour cream, mayo, Dijon, dried thyme, Poultry Seasoning, 1 cup of Mozzarella cheese, and the Parmesan to make the thick sauce.
  5. Cook the mushrooms until they’re a little browned; then make a layer of mushrooms in the casserole dish.
  6. Then cook the onions until they’re starting to brown and make a layer of onions in the dish.
  7. 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. (Frozen cauliflower rice will cook a little more quickly)
  8. Add the rice to the dish with the onions and mushrooms.
  9. Then add the diced turkey (or chicken), and gently stir so the ingredients are mixed.
  10. 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.
  11. Top the casserole with the rest of the Grated Mozzarella.
  12. Bake at 375F/190C until it’s bubbling and nicely browned, about 40 minutes.

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

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 thumbnail image

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

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

Yield 8 servings
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes

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



  • 6 cups chopped cauliflower (see notes)
  • 1 pound Crimini 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)

Sauce Ingredients

  • 1 cup sour cream
  • 1/2 cup mayo
  • 2 T Dijon mustard
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried Poultry seasoning
  • 1 cup grated 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. (Use frozen cauliflower rice if you prefer, about 3-4 cups.)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.)
  4. Wash the mushrooms and cut into thick half slices.
  5. Dice the leftover turkey (or chicken) into bite-sized pieces.
  6. 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.
  7. 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.
  8. Put mushrooms in the bottom of the casserole dish.
  9. Add about 2 tsp. more olive oil and saute the onions over medium-high heat until they are softened and starting to brown.
  10. Put onions over the mushrooms in the casserole dish.
  11. Heat another 2 tsp. of olive oil and add the finely-chopped cauliflower.
  12. Cook over medium-high heat, stirring often, until the cauliflower is starting to soften and barely brown, about 3-4 minutes (or slightly less for frozen cauliflower rice).
  13. Add the 1 teaspoon each of dried thyme and Poultry Seasoning and cook about 1 minute more.
  14. 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.
  15. 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!)
  16. 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.
  17. Wipe off the sides of the casserole dish with a paper towel if needed.
  18. Sprinkle with Mozzarella cheese and bake uncovered until the casserole is starting to bubble and the top is nicely browned, about 40 minutes.
  19. Let cool about 5 minutes; then cut into 8 servings and eat while hot.


You can also use about 3-4 cups frozen cauliflower rice for this recipe. I used Crimini (Baby Bella) mushrooms.

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. 

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 472Total Fat: 33gSaturated Fat: 11gUnsaturated Fat: 20gCholesterol: 131mgSodium: 597mgCarbohydrates: 8.6gFiber: 3gSugar: 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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. I used full-fat sour cream, mayo, and Mozzarella for this; South Beach would recommend using reduced-fat dairy products.

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.

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

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

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

  3. 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!

  4. 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!

  5. Pingback: 50 Keto Thanksgiving Recipes - Fitness Crest

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

  7. 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!

  8. 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!

  9. 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.

  10. 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!

  11. 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 🙂

  12. 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?

  13. 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.

  14. 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!

  15. Can you use ground turkey?

  16. 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!

  17. 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.

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

  19. 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

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