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.
(1) adding turkey and mushrooms 
(2) adding cheddar cheese 
(3) stirring with creamy sauce 
(4) topping with cheddar and parmesan 
(5) after baking
Creamy Turkey Mushroom Bake
DESCRIPTION
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
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. 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. - In a small saucepan, add all sauce ingredients. Stir together over medium heat to combine. Once it starts to simmer, turn off the heat.
- 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.
- Evenly top with remaining cheddar cheese, and even out the surface a bit. Sprinkle parmesan cheese on top.
- 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.
- 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
| 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 |
this was deeeelicious! and my picky husband loved it, too! the mustard adds a dimension I love.