Keto Turkey Creamy Mushroom Casserole – Cozy, Low-Carb Comfort Food

This casserole brings together tender turkey, earthy mushrooms, and a rich, velvety cream sauce that feels like a hug in a dish. It’s hearty, full of flavor, and easy to throw together on a busy weeknight. If you’re craving comfort without the carbs, this hits the spot.

Use leftover turkey or cook some fresh—either way, it’s a crowd-pleaser that doesn’t compromise your goals.

Print Recipe

Keto Turkey Creamy Mushroom Casserole - Cozy, Low-Carb Comfort Food

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 6 servings

Ingredients

• 2 tablespoons butter or ghee
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 16 ounces cremini or button mushrooms, sliced
• 2 cups cooked turkey, shredded or cubed
• 1 cup heavy cream
• 3 ounces cream cheese, softened
• 1/2 cup chicken or turkey broth (low-sodium)
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella or provolone
• 1/3 cup grated Parmesan
• 2 cups chopped spinach or kale (optional but recommended)
• Fresh parsley, chopped, for garnish

Instructions

• Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar casserole pan.
• Warm a large skillet over medium heat. Add butter and olive oil.Sauté the onion for 3–4 minutes until softened.
• Add the garlic and mushrooms. Cook, stirring occasionally, until the mushrooms release liquid and it evaporates, about 6–8 minutes. They should be golden and concentrated in flavor.
• Stir in the thyme, smoked paprika, salt, and pepper.If using greens, add spinach or kale and cook 1–2 minutes until wilted.
• Lower the heat. Add the cream cheese and stir until it melts into the mushrooms.
• Pour in the broth, heavy cream, and Dijon. Simmer gently for 2–3 minutes, stirring, until the sauce is smooth and slightly thickened.
• Fold in the cooked turkey and half the mozzarella.Taste and adjust salt and pepper as needed.
• Transfer the mixture to the baking dish. Top with remaining mozzarella and the Parmesan.
• Bake for 15–18 minutes, until bubbly around the edges and lightly browned on top. If you want more color, broil for 1–2 minutes at the end.
• Let it rest for 5–10 minutes.Garnish with parsley and serve warm.

Why This Recipe Works

• Low-carb and satisfying: Cream, mushrooms, and cheese create a rich base without needing pasta or rice.
• Flexible with leftovers: Perfect for using leftover turkey from holidays or meal prep.
• Deep savory flavor: Sautéed mushrooms, garlic, and thyme add restaurant-level taste with little effort.
• One-pan convenience: Cook the sauce on the stovetop, then bake it to bubbly perfection.

Ingredients

• 2 tablespoons butter or ghee
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 16 ounces cremini or button mushrooms, sliced
• 2 cups cooked turkey, shredded or cubed
• 1 cup heavy cream
• 3 ounces cream cheese, softened
• 1/2 cup chicken or turkey broth (low-sodium)
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella or provolone
• 1/3 cup grated Parmesan
• 2 cups chopped spinach or kale (optional but recommended)
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar casserole pan.
2. Warm a large skillet over medium heat. Add butter and olive oil.

   Sauté the onion for 3–4 minutes until softened.

3. Add the garlic and mushrooms. Cook, stirring occasionally, until the mushrooms release liquid and it evaporates, about 6–8 minutes. They should be golden and concentrated in flavor.
4. Stir in the thyme, smoked paprika, salt, and pepper.

   If using greens, add spinach or kale and cook 1–2 minutes until wilted.

5. Lower the heat. Add the cream cheese and stir until it melts into the mushrooms.
6. Pour in the broth, heavy cream, and Dijon. Simmer gently for 2–3 minutes, stirring, until the sauce is smooth and slightly thickened.
7. Fold in the cooked turkey and half the mozzarella.

   Taste and adjust salt and pepper as needed.

8. Transfer the mixture to the baking dish. Top with remaining mozzarella and the Parmesan.
9. Bake for 15–18 minutes, until bubbly around the edges and lightly browned on top. If you want more color, broil for 1–2 minutes at the end.
10. Let it rest for 5–10 minutes.

    Garnish with parsley and serve warm.

Keeping It Fresh

Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently in the oven at 325°F until warmed through, or in the microwave in short intervals. This casserole also freezes well for up to 2 months.

Thaw overnight in the fridge before reheating to keep the sauce creamy and smooth.

Health Benefits

• High in protein: Turkey supports muscle maintenance and keeps you fuller longer.
• Low in carbs: No starches or flours, just real-food fats and vegetables.
• Rich in micronutrients: Mushrooms offer B vitamins and antioxidants; leafy greens add fiber and minerals.
• Satiating fats: Cream and cheese help curb cravings and stabilize appetite on keto.

Pitfalls to Watch Out For

• Watery mushrooms: Cook them long enough to release and evaporate moisture before adding cream.
• Too salty: Use low-sodium broth and salt to taste after the cheese goes in.
• Broken sauce: Keep the heat moderate once dairy is added; avoid rapid boiling.
• Overbaking: Bake just until bubbly; overcooking can dry out the turkey.

Alternatives

• Protein swaps: Use cooked chicken, rotisserie chicken, or ground turkey.
• Dairy-free option: Replace heavy cream with full-fat coconut milk and use a dairy-free cream cheese and cheese alternative.
• Veggie mix-ins: Add cauliflower florets or zucchini for more bulk; sauté first to remove moisture.
• Herb variations: Try rosemary, sage, or Italian seasoning for a different flavor profile.
• Topping ideas: Almond flour “breadcrumbs” toasted in butter add a crunchy finish without carbs.

FAQ

Can I make this casserole ahead of time?

Yes. Assemble it up to the cheese topping, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5–10 extra minutes.

How can I thicken the sauce without flour?

Let the cream simmer gently to reduce, and rely on cream cheese and melted mozzarella for body.

Avoid high heat so it doesn’t separate.

What mushrooms work best?

Cremini or baby bella mushrooms have great flavor and texture. You can mix in shiitake for extra umami or use white button mushrooms for a milder taste.

Is this gluten-free?

Yes, it’s naturally gluten-free as written. Just confirm your broth and mustard are gluten-free.

How do I add more vegetables?

Stir in wilted spinach, kale, or pre-roasted cauliflower.

Make sure any added veggies are cooked and drained to keep the sauce thick.

In Conclusion

This Keto Turkey Creamy Mushroom Casserole brings classic comfort with smart, low-carb swaps. It’s rich, savory, and simple enough for weeknights yet cozy enough for company. Keep it flexible with the proteins and veggies you have on hand, and you’ll have a reliable, satisfying dinner ready anytime the craving hits.