Leftover turkey casserole made with fresh green beans and cauliflower rice! This turkey casserole is the perfect way to use up your leftover turkey after the holidays!
Thanksgiving is just a few days away and I am ready for it.
I have my meal plan. I have a huge turkey ready to go. I have side dishes galore. And, most importantly, I have my stretchy pants.
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If you’re still on the hunt for low carb Thanksgiving recipes, be sure to check out my favorite low carb side dishes. So many sides that are perfect for the holidays. And definitely don’t skip out on my low carb stuffing.
But, if you’re just reading this after Thanksgiving has passed and you’re wondering what to do with all that leftover turkey, I have the recipe for you!
How to make Thanksgiving leftover casserole:
We’re keeping things low carb and starting with cauliflower rice. I buy a bag of frozen cauli rice and steam it per the package instructions, but you can also purchase a head of cauliflower and grate it or pop it in the food processor. Add to a microwave safe bowl, add a tablespoon of water, cover tightly, and cook for about 4 minutes or until the rice is tender. Easy peasy.
You’ll add your cauliflower rice, leftover turkey, eggs, cheddar, cream cheese, and seasoning to a large bowl.
Steam some fresh green beans (or toss in some of my leftover healthy green bean casserole – you can’t mess this casserole up!) and add those to your bowl.
Stir it all together and spread into a 9×13 baking dish.
Top it off with extra cheese, because cheeeeeeeeese.
This bakes up in about 20 minutes and comes out so warm, comforting, and cheesy.
This turkey casserole is the perfect way to use up that leftover turkey!
More low carb casseroles to try:
Spaghetti Squash Casserole: This one has been getting rave reviews from readers!
Broccoli Casserole: A true favorite in our house!
Cheeseburger Casserole: Top it off with pickles, if you’re into that kind of thing!
Chicken Casserole: Cauliflower rice, broccoli, and chicken!
Leftover Turkey Casserole
Ingredients
- 16 ounces riced cauliflower
- 12 ounces frozen green beans
- 2 cups leftover cooked and shredded turkey
- 2 ounces cream cheese room temperature
- 1 clove garlic minced
- 3 cups shredded cheddar divided
- 2 large eggs beaten
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- ½ teaspoon cracked pepper
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray.
- If using frozen cauliflower rice, steam according to instructions on bag. If using fresh cauliflower rice, add to a microwave safe bowl along with 1 tablespoon of water. Cover tightly with plastic wrap and microwave for 4 minutes.
- Add green beans to a large microwave safe bowl along with 1 tablespoon of water. Cover tightly with plastic wrap and microwave for 3 minutes. Drain.
- Add the cooked cauliflower rice and green beans to a large mixing bowl along with the turkey, cream cheese, garlic, 2 1/2 cups of cheddar, eggs, and spices. Stir well to combine.
- Spread mixture into the prepared baking dish and sprinkle the top with remaining 1/2 cup cheese.
- Bake uncovered for 30 minutes.
Jacquetta says
I don’t have any green beans. Can I use frozen mixed vegetables instead?
Karly Campbell says
That should work fine, though the nutrition information will change of course.
Pati says
Made this last night and it was delish! I will certainly make it again. My question is how you determined the nutritional data. I use CarbManager and both my total fat and total carbs are significantly different. I used chicken breast, so I can see why the total fat might be lower when I made the recipe, but I don’t know why my total carbs is different from yours. Do you have a list of carbs per item in the recipe? My total primarily comes from cauliflower (20g), shredded cheese (12g) and green beans (22g).
Karly Campbell says
Hi Pati! So glad you enjoyed the recipe! Our nutrition is calculated automatically as we build the recipe in our recipe card program. It’s not always 100% accurate because it’s done automatically, but we usually catch it if it’s too far off.
Dawn says
How well does this freeze?
Karly Campbell says
I haven’t tried freezing this one. I’m not a big fan of freezing cauliflower, especially after it’s already been cooked.
Jackie says
Is the sodium info per serving correct?
Karly Campbell says
Yes, with most of it coming from the cheddar. You can reduce the cheese to reduce the sodium.
Nancy McAllister says
Would this be 3 net carbs
Karly Campbell says
Yes, that’s correct.
Karmen says
I substituted quinoa for the rice cauliflower. Very tasty.
Taunja says
It was delicious even my kids loved it! I have 3 picky girl teenagers and they really loved it! Anytime I make something healthy and the girls love it I feel its a great accomplishment. Thank you!
alison bayley says
what about a little cottage cheese instead of cream cheese to make it healthier
Karly Campbell says
That would probably work fine. 🙂
Erin says
In your video, you have cream cheese, but I don’t see it in the written ingredients. Did you use 2 oz?
Karly Campbell says
Whoops! Yes, 2 ounces.
Annette says
The video shows cream cheese but there is no cream cheese in your recipe. Just a heads up. Looks like about 4 ounces to me.
Karly Campbell says
Sorry about that! It was 2 ounces, but you really can never add too much cream cheese. 😉
Rita N Shatley says
How about a cookbook?
Karly Campbell says
Maybe one day! 🙂