Low carb turkey casserole recipes - Can freeze
Author: Janet Weeden
This delicious Low-Carb Turkey Casserole has mushrooms, Mozzarella, and cauliflower rice can be made with turkey or chicken. The classic buffalo flavors you love in a keto leftover turkey casserole recipe that is perfect for the low carb diet.
Low-Carb Turkey Casserole
This delicious Low-Carb Turkey Casserole has mushrooms, Mozzarella, and cauliflower rice can be made with turkey or chicken.
Provided by: Kalyn Denny
Total time: 85 minutes
Cook time: 40 minutes
Prep time: 45 minutes
Yields: 8 servings
Number of ingredients: 16
Provided by: Kalyn Denny
Total time: 85 minutes
Cook time: 40 minutes
Prep time: 45 minutes
Yields: 8 servings
Number of ingredients: 16
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)
- 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
Nutrition:
- Calories: 472 calories
- Carbohydrate: 8.6 grams carbohydrates
- Cholesterol: 131 milligrams cholesterol
- Fat: 33 grams fat
- Fiber: 3 grams fiber
- Protein: 33 grams protein
- Saturated Fat: 11 grams saturated fat
- Serving Size: 1 serving
- Sodium: 597 grams sodium
- Sugar: 5 grams sugar
- Unsaturated Fat: 20 grams unsaturated fat
- 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.)
- Use frozen cauliflower rice if you prefer, about 3 cups.
- 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 (or slightly less for frozen cauliflower rice).
- 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.
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Low Carb Keto Leftover Turkey Casserole Recipe
Use your leftover turkey or chicken to make a creamy casserole filled with delicious vegetables!
Provided by: Mira
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American,Canadian
Number of ingredients: 18
Provided by: Mira
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American,Canadian
Number of ingredients: 18
Ingredients:
- 630 g turkey breast (about 4 cups (or chicken breast))
- 8 brown mushrooms
- 250 g green beans (about 1.5 cups)
- 1 small carrot
- 1/2 small onion
- 6 cloves garlic
- 100 g broccoli (about 1 cup)
- 4 tbsp butter
- 100 g cheddar (about 1 cup (or any other type of cheese))
- 2 tbsp chopped parsley
- 2 tbsp crushed pork rinds
- 2 tbsp butter
- 200 g cream cheese (1 philly block)
- 360 ml heavy cream
- 45 g parmesan cheese (about 1/2 cup)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
Nutrition:
- Serving Size: 1 serving
- Calories: 510 kcal
- Carbohydrate: 8.64 g
- Protein: 28.72 g
- Fat: 40.98 g
- Saturated Fat: 25.44 g
- Cholesterol: 175 mg
- Sodium: 1226 mg
- Fiber: 1.8 g
- Sugar: 2.68 g
- Unsaturated Fat: 13.25 g
- Dice the carrot. Slice the onion, green beans, mushrooms and broccoli. Mince the garlic. Shred the turkey breasts.
- Grate the cheddar and parmesan.
- In a large pot, melt the 4 tbsp of butter. Add the onion, garlic and carrots. Cook 2-3 minutes and cover with a lid. Let steam for 2 minutes. Take the cover off and add the mushrooms and broccoli. Cook for another minute, cover and let steam for another 2 minutes.
- Add the shredded turkey breasts and mix everything together. Turn off the heat and set aside.
- Preheat the oven to 180C/350F.
- In a small pot, melt the 2 tbsp of butter on medium heat. Add the cream cheese in. It's easier to melt if you separate the cream cheese into small cubes before putting it in the pot.
- Once the cream cheese starts to melt, start mixing it with a whisk. You'll notice that the butter and cream cheese do not mix together and are separated. That's okay.
- Add the heavy cream to the pot and continue mixing with your whisk. The oil and milk will now mix together without any problems.Add the salt, pepper and nutmeg, and mix together. Add the parmesan AND Heat the white sauce until it starts to bubble, for about 2-3 minutes.
- Turn off the heat and pour the white sauce all over the meat and vegetable mixture in the other pot that we set aside.
- Transfer the casserole ingredients into a casserole dish.
- Sprinkle the grated cheddar, chopped parsley and crushed pork rinds over everything.
- Bake for 15 minutes or until the cheese starts to become golden brown.Take out of the oven and serve!
Keto Turkey Casserole
Looking for an easy way to use up leftover turkey? This Keto Turkey Casserole is just what you need!
Provided by: Taryn
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 12
Provided by: Taryn
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
- 2.5 cups cooked turkey
- 2.5 cups spaghetti squash
- 1 tbsp dried minced onion
- 1 tsp dried minced garlic
- 1 tsp herbes de provence
- 1 tsp salt
- 1/2 tsp pepper
- 3 oz cream cheese (softened)
- 2/3 cup sour cream
- 2/3 cup mayo
- 1/2 cup chicken broth
- 2 cups shredded cheddar
Nutrition:
- Calories: 372.1 kcal
- Carbohydrate: 4.3 g
- Protein: 15.6 g
- Fat: 32.7 g
- Saturated Fat: 12.9 g
- Trans Fat: 0.1 g
- Cholesterol: 81.5 mg
- Sodium: 678.1 mg
- Fiber: 0.6 g
- Sugar: 2.1 g
- Unsaturated Fat: 17.8 g
- Serving Size: 1 serving
- Preheat the oven to 400. Spray an 8x8 baking dish with cooking spray.
- Mix seasonings with cream cheese, sour cream, mayo, broth, and half the cheese.
- Stir in the turkey and squash. Spread in the prepared casserole dish. Top with the remaining cheese.
- Bake until hot, about 30 min.
Keto Leftover Buffalo Turkey Casserole Recipe
The classic buffalo flavors you love in a keto leftover turkey casserole recipe that is perfect for the low carb diet. This leftover recipe is quick, easy, delicious, and will impress anyone! This leftover turkey recipe is ready in just 30 minutes!!
Provided by: Dear Mica
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 8
Provided by: Dear Mica
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
- 3 cups shredded cooked turkey.
- 1/2 cup buffalo sauce.
- 1 head of cauliflower chopped.
- 8 oz cup cheddar cheese.
- 4 oz cream cheese at room temperature.
- 1 onion diced.
- 1 tbsp butter.
- Salt and pepper to taste.
Nutrition:
- Calories: 394 calories
- Carbohydrate: 8 grams carbohydrates
- Cholesterol: 135 milligrams cholesterol
- Fat: 27 grams fat
- Fiber: 2 grams fiber
- Protein: 31 grams protein
- Saturated Fat: 14 grams saturated fat
- Serving Size: 1 serving
- Sodium: 957 milligrams sodium
- Sugar: 4 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 10 grams unsaturated fat
- Preheat oven to 350 degrees. Grease a baking dish with butter.
- In a large bowl combine the buffalo sauce, cream cheese and shredded turkey meat.
- Heat butter in a large skillet over medium heat. Add onions and cauliflower season with salt and pepper to taste. Cook turning for about 5 minutes or until brown and soft.
- Add the mixture from both bowl and skillet into the greased baking dish mix well and sprinkle the cheddar cheese evenly on the top.
- Bake in preheated oven for 20-25 minutes or until the cheese is melted. Let cool before cutting into squares and serving.
