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Keto Leftover Turkey "Noodle" Casserole on a blue background

Keto Leftover Turkey “Noodle” Casserole

  • Author: Kristi Barnes
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 9 servings

Description

Put your Thanksgiving leftovers to good use with this Keto Leftover Turkey “Noodle” Casserole. Packed with low carb veggies and covered in bubbly browned cheese, this dish is a creamy low carb dream. You’ll be cooking extra turkey at your next family gathering just to make sure there are leftovers!


Ingredients

  • 1 tbsp. salted butter
  • 1 small onion, chopped
  • 3 stalks celery, thinly sliced
  • 2 (4 oz.) cans sliced mushrooms, drained
  • 10 oz. bag angel hair cabbage
  • 8 oz. (about 2 cups) leftover turkey, chopped into half-inch cubes
  • 1 tsp. garlic powder
  • 1 tsp. dried thyme
  • 1 tsp. sea salt
  • 1/2 tsp. ground white pepper
  • 1/2 c. sour cream
  • 3/4 c. mayonnaise
  • 1 large egg
  • 2 c. shredded cheddar cheese, separated
  • 1 c. shredded Monterrey Jack cheese

Instructions

  1. Preheat oven to 350°F.
  2. Grease an 8x8x2 glass dish.
  3. Melt butter in a large skillet over medium-high heat.
  4. Add onions, celery, mushrooms and cabbage.
  5. Cook until cabbage is softened and onion and celery start to turn translucent, about 5 mins. Stir contnuously.
  6. Add garlic powder, dried thyme, sea salt and ground white pepper, stirring one more minute.
  7. Remove from heat, add turkey and mix well.
  8. In a mixing bowl, combine sour cream, mayo, egg, cheddar cheese and Monterrey Jack cheese. Mix well.
  9. Add meat mixture to mixing bowl in two batches, mixing well.
  10. Add to greased casserole dish and cover with remaining cheddar cheese.
  11. Cover with foil and bake for 20 minutes or until bubbly.
  12. Remove foil and place until broiler one to two minutes until cheese begins to brown.

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