Wonder what to do with the turkey leftovers from the holidays? Here ya go! You will NOT regret trying this one. It literally makes 10-12 really nice size servings, so don’t let the presence of peas or cream of mushroom scare you. When divided by 10-12, they can easily fit into your macros no matter what they happen to be. Feel free to add bacon on green onion if you want more of a baked potato vibe.
- 2 bags cauliflower rice (I get mine from Trader Joe’s), microwaved for 10 minutes, stirred, and then another 10 minutes.
- 1 can cream of mushroom soup
- 2.5 cups shredded cheese (cheddar or colby jack work perfectly)
- 5 cups chopped cooked chicken or turkey
- 1/2 cup peas
- 1 tsp black pepper
- 1/2 tsp salt (more if you like, so taste before baking)
- 2-14 ounce cans of mushrooms (one if you’re not a huge fan)
Preheat the oven to 350 degrees. Make sure that your cauliflower has been microwaved (for 20 minutes) in a large bowl. Add all other ingredients (but only 1.5 cups of the cheese) to the cauliflower and stir to combine. Taste to see if you would like to add more salt or pepper. Spread into a large casserole dish (mine was 9X13). Sprinkle with remaining cheese. Bake for 30 minutes.
Makes 10-12 servings.
9 thoughts on “Easy Low Carb Turkey Casserole”
3 cans of cream of mushroom soup?
No, it is one can of soup and two cans of mushrooms.
Reblogged this on Killer Keto and commented:
Anyone looking for a low carb way to use their turkey leftovers? Here you go!
Have you ever made it without the cream of nasties soup? Just can’t do any cream of soups.
I haven’t tried to substitute anything, but it makes sense to try to find a low carb mushroom alternative.
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Low Carb Condensed Cream of Anything Soup (you’re welcome)
Homemade replacement for any Condensed Cream of Soup recipes.
Makes the equivalent of one (10.75 oz) can. Servings: 1 can. Calories: 367 kcal
From the Kitchen of: Lauren Allen
1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
⅛ black pepper
¼ tsp onion powder
¼ tsp garlic powder
⅛ tsp dried parsley
In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley.
Bring to a boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.
Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.
* For Condensed Cream of Mushroom Soup
Stir in one (4 oz) can of mushroom pieces to the finished recipe.
* For Condensed Cream of Chicken Soup
Use recipe as is. Optional*, stir in 1/4 cup cooked, diced chicken pieces to the finished recipe.
* For Condensed Cream of Celery Soup
Stir in 1/2 cup sautéd, chopped celery to the finished recipe.
Seriously? If you don’t have something nice to say……………….
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Cream of mushroom soup isn’t Keto neither is the recipe above with cornstarch.
There is a simple solution.
Use real cream cook on medium when hot add cheese, sauteed mushrooms and seasonings it will thicken as it cooks stir often to keep from sticking. You can use heavy cream in any recipe that calls for cream of something or to make mock mac n cheese. You just need cheese to thicken the sauce. I make cream sauce all the time to put over pork chops, chicken, turkey etc. Sometimes I add spinach or sun-dried tomatoes etc also good over broccoli.
On your recipe I would make my cream sauce with cheese and sauteed mushrooms and seasonings like garlic powder. onion powder, pepper and salt if needed. Then just add a sprinkle of cheese on top before baking. The sauce is really great with fresh grated romano or parmesan too.
Will be making this soon.