Description
This Mouthwatering Keto Ground Turkey Casserole is a creamy, cheesy, and wholesome one-dish meal perfect for low-carb diets. Loaded with ground turkey, riced cauliflower, fresh spinach, and a blend of cheeses, this casserole offers a comforting, savory flavor balanced by nutritious ingredients. It’s easy to prepare, baked to bubbly perfection, and garnished with fresh parsley for a bright finish.
Ingredients
Scale
Protein and Vegetables
- 1 pound ground turkey
- 2 cups riced cauliflower (fresh or frozen, thawed)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh baby spinach, roughly chopped
Cheeses and Dairy
- 4 ounces cream cheese, softened and cubed
- 1/2 cup heavy whipping cream
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan cheese
Liquids and Oils
- 1 tablespoon olive oil
- 1/2 cup low-sodium chicken broth
Seasonings and Herbs
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook the Ground Turkey: Heat olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart with a spatula. Cook until no longer pink and lightly browned, about 5-7 minutes.
- Season Turkey: Sprinkle Italian seasoning, smoked paprika, kosher salt, and black pepper over the cooked turkey. Stir well to evenly coat the meat with the spices.
- Sauté Onions: Add finely chopped onion to the skillet. Cook for 3 to 4 minutes until the onions soften and become translucent, stirring occasionally to prevent burning.
- Add Garlic: Stir in minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Melt Cream Cheese: Reduce heat to medium-low and add cubed cream cheese to the skillet. Stir continuously until the cream cheese melts and starts to coat the turkey mixture smoothly.
- Create Creamy Sauce: Pour in the heavy whipping cream and low-sodium chicken broth. Stir constantly until the mixture forms a smooth, creamy sauce without lumps.
- Add Cauliflower and Spinach: Fold in riced cauliflower and chopped spinach. Mix until fully combined and the spinach begins to wilt slightly.
- Melt Cheeses Into Sauce: Stir in 3/4 cup of shredded mozzarella and all shredded sharp cheddar cheese. Continue stirring until the cheeses melt thoroughly into the sauce.
- Transfer to Baking Dish: Spoon the turkey and vegetable mixture into your prepared baking dish, spreading it into an even layer.
- Top with Remaining Cheese: Sprinkle the remaining 3/4 cup shredded mozzarella and grated Parmesan evenly over the top of the casserole.
- Bake Casserole: Bake in the preheated oven for 20 to 25 minutes until hot and bubbling around the edges.
- Optional Broil to Brown Top: For a golden, crispy top, broil the casserole for 2 to 3 minutes while watching closely to prevent burning.
- Rest before Serving: Remove casserole from the oven and let it rest for 5 minutes to allow it to set and cool slightly.
- Garnish and Serve: Sprinkle chopped fresh parsley over the casserole. Portion it out and serve warm for a comforting meal.
Notes
- Use fresh or thawed frozen riced cauliflower for best texture.
- Adjust seasoning to taste if you prefer it spicier or milder.
- For a lower fat option, substitute heavy cream with half-and-half or full-fat coconut milk.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- To make the casserole dairy-free, swap cream cheese and heavy cream with appropriate non-dairy alternatives and use dairy-free cheese.
