Turkey Broccoli and Cauliflower Rice Casserole
Turkey Broccoli and Cauliflower Rice Casserole
Putting leftover turkey to a delicious use in this low carb, flavorful casserole
When Thanksgiving plans changed, I had a LOT of turkey
Like many of you this 2020 Thanksgiving season was different. When we changed our plans to stay home and prioritize safety for our family and others, we also ended up with a 17 pound turkey for two adults and two children. (Two children who don’t eat turkey!)
In honor of keeping traditions, I still cooked my giant turkey. We ate a LOT of leftovers and shared a lot with others too.
When the final 10 ounces of turkey remained and our desire for turkey left, I made an easy casserole and quickly met my NEW FAVORITE CASSEROLE.
I hope you enjoy it as much as I do! The creamy and rich flavors felt like a comfort meal, much like a turkey tetrazzini only without the pasta!
Even if you don’t have leftover turkey, this recipe is a keeper
This recipe was extra quick for me because I had cooked turkey. I also had a bag of frozen chopped broccoli and a can of fat-free cream of mushroom soup leftover from the holiday meal. I keep frozen riced cauliflower and plain Greek yogurt on hand.
If you did not have cooked turkey you could also use a rotisserie chicken or you could cube chicken breast and cook on the stove top and set aside when you sauté the broccoli and cauliflower.
I used 10 ounces of turkey because that is what I had left! I would have added more (16 ounces) if I had more on hand.
Turkey Broccoli and Cauliflower Rice Casserole
Ingredients
- 10 oz turkey cooked, shredded *Can add more than 10 oz
- 1 cup cauliflower rice frozen or fresh
- 1 cup broccoli chopped, frozen or fresh
- 1/4 tsp salt
- 1/4 tsp pepper
- Olive oil spray
- 1 cup fat free cream of mushroom soup
- 1/2 cup plain Greek yogurt 0% fat
- 1/2 cup cheddar cheese fat free, shredded
- 2 tbsp parmesan cheese reduced fat, grated
Instructions
- Preheat oven to 375 F.
- Heat a dutch oven or other oven safe, deep pan to medium high heat.
- To the pan add riced cauliflower and broccoli. Spray with olive oil and add 1/4 tsp each salt and pepper. Sauté until cooked through and lightly browned.
- In a separate small bowl add 1 cup fat-free cream of mushroom soup and 1/2 cup plain 0% fat Greek yogurt. Stir until combined. Add shredded cheese and stir.
- Add turkey to the broccoli and cauliflower. Add cream of mushroom mixture and stir it all together. Top with 2 tbsp reduced fat grated Parmesan cheese.
- Move to the heated oven and bake for 20 minutes. Remove from heat, cut and serve.