Creamy Turkey Mushroom Bake

Whether you’re looking to repurpose Thanksgiving turkey leftovers or just want to enjoy turkey in casserole form, this cozy Turkey Mushroom Bake with creamy sauce is a fantastic keto-friendly and gluten-free dinner — no noodles needed. Serve it alongside low carb dishes like creamy cauliflower mash or almond flour garlic knots.

What Makes This Recipe Different

Low Carb. With only 4g net carbs per serving, this turkey casserole is designed to be keto-friendly, avoiding the use of carb-dense ingredients like noodles, pasta, bread crumbs, and gravy that you often find in traditional turkey casseroles.

Simple & Versatile. Besides the sauce, the only other ingredients are turkey, mushrooms, and cheese. They can be easily swapped for similar ingredients; for example, broccoli instead of mushrooms, or other meats instead of turkey. This is a great way to use up leftover cooked meat or veggies.

Generous Sauce. This recipe yields plenty of creamy sauce, which is excellent for drizzling over the turkey and mushrooms. If you’re serving with low carb bread, you can use it to sop up the extra sauce.

5 from 1 vote

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Creamy Turkey Mushroom Bake

Whether you're looking to repurpose Thanksgiving turkey leftovers or just want to enjoy turkey in casserole form, this cozy Turkey Mushroom Bake with creamy sauce is a fantastic keto-friendly and gluten-free dinner — no noodles.

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Cool Time 10 minutes

Total Time 1 hour

Servings 4 servings

Calories 450 kcal

Ingredients

• 3 cups chopped cooked turkey breast (3/4 lb or 12 oz wt.), patted dry with paper towels if wet
• 5 cups sliced mushrooms (3/4 lb or 12 oz wt.) (equivalent to 2 cups of pre-cooked mushrooms)
• 1 3/4 cups shredded cheddar cheese (6 oz wt.)
• 1/4 cup finely grated parmesan cheese

Creamy Sauce:

• 1/2 cup heavy whipping cream
• 1/4 cup finely grated parmesan cheese
• 1 tbsp dijon mustard
• 1/2 tsp ground black pepper
• 1/4 tsp table salt

Instructions

1. Preheat the oven to 375 F. Set aside an 8×8 inch baking dish (I use a glass one) or any high-sided 2-quart baking dish; no need to grease.

2. Add mushrooms to a large microwave-safe bowl. Cover and microwave until tender and significantly shrunken in appearance, about 5 minutes. Their volume should be reduced to about 2 cups. Pour them into a colander to drain out the liquid. Let them stand to steam out while you work on the next step.

3. In a small saucepan, add all sauce ingredients. Stir together over medium heat to combine. Once it starts to simmer, turn off the heat.

4. In the baking dish, add turkey, mushrooms, and only half of the cheddar cheese. Pour the sauce on top, using a rubber spatula to scrape down the saucepan to get every last bit of creamy goodness. Carefully stir everything directly in the baking dish until well-mixed.

5. Evenly top with remaining cheddar cheese, and even out the surface a bit. Sprinkle parmesan cheese on top.

6. Bake at 375 F until heated through and starting to brown on top, about 30 minutes. Cool for about 10 minutes to allow it to set. Serve into bowls, including any sauce collected at the bottom of the baking dish.

7. Leftovers: Cover and store in the refrigerator for up to a few days. Reheat in a 350 F oven for 15 minutes or until heated through.

Nutrition Info

Makes 4 Servings

Amount Per Serving (4×4-inch):

Calories 450
Total Fat 28g	43%
Saturated Fat 17g	85%
Cholesterol 157mg	52%
Sodium 660mg	27%
Net Carb 4g
Total Carb 4g	1%
Dietary Fiber 0g	0%
Sugars 1g
Protein 41g

Vitamin A 18% · Vitamin C 4% · Calcium 45% · Iron 9%

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