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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.

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

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.

Ingredients

Ingredients

  • 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

Instructions

  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.

Notes

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:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 472 Total Fat: 33g Saturated Fat: 11g Unsaturated Fat: 20g Cholesterol: 131mg Sodium: 597mg Carbohydrates: 8.6g Fiber: 3g Sugar: 5g Protein: 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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

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

  1. This was amazing. Thank you for sharing!

  2. Pingback: Leftover Turkey Casserole With Macaroni | Cooking on The Ranch

  3. While yummy this recipe is not very Keto friendly.  Here is the nutritional info so you can determine before you make it if it is right for your goals.

    Per Servings – 8 servings
    Calories 377

    Total Fat 24.8g
    Total Carbohydrate 11.2g
    Protein 25.8g

    • I guess I am confused because in a previous comment you posted this info:

      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%

      That said, everyone makes their own food choices. I appreciate you saying that in your comment.

  4. Looks delicious! Can you used fresh bagged riced cauliflower for this?

    Thank you

  5. Kalyn….What is the total carbohydrate value for your receipe entititled …”Low carb Turkey Casserole with Mushrooms, Mozzarella, and Califlower rice? It was absolutely delicious ..I would also like for you to recommend any Keto diet receipes.
    Thank you….I await your reply.

  6. 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.  

  7. 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!

      [EDIT November 2019. I have now started the long process of adding nutritional information to the recipes. Thanks to everyone who has been patient.]

    • Linda, if you check you’ll see I am now starting the long job of calculating nutritional information and this recipe has it.

  8. 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!

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

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

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

  12. 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! 

  13. 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”!!!

  14. 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!

  15. 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.

  16. 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!

  17. 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!!