Keto Turkey Casserole
This easy to make casserole is the perfect solution to use up leftover turkey!
Servings: 6
Calories: 331.05kcal
Ingredients
- 1 tablespoon olive oil
- ½ onion diced
- 2 stalks celery finely diced
- 4 ounces sliced mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon fresh diced sage or chopped parsley
- ¼ teaspoon cayenne pepper
- Salt and pepper
- 4 cups cooked turkey chopped
- 2 eggs beaten
- ½ cup heavy cream
- 6 ounces Gruyere cheese shredded
Instructions
- Preheat oven to 350 degrees.
- Heat oil in a large skillet over medium heat. Add onion, celery, and mushrooms. Cook for 10 minutes, until the onion is tender and the mushrooms have released their liquid.
- Stir in garlic and sage. Sprinkle with cayenne pepper and season to taste with salt and pepper. Cook for 1 more minute. Stir in turkey and transfer the mixture to a 9 x 9 casserole dish.
- In a small bowl, combine the eggs and heavy cream. Pour over the turkey mixture and top with cheese.
- Bake for 30 minutes and then broil for 2 minutes to brown the top.
Notes
Storage
Keep this casserole in the fridge for up to three days (depending on how long you've been storing the turkey). You can freeze it for up to two months. I like to freeze casseroles in individual serving portions to make a quick meal easier.Nutrition
Calories: 331.05kcal | Carbohydrates: 2.65g | Protein: 25.82g | Fat: 24.12g | Saturated Fat: 11.72g | Cholesterol: 160.63mg | Sodium: 200.42mg | Potassium: 280mg | Fiber: 0.42g | Sugar: 1.02g | Vitamin A: 711.29IU | Vitamin C: 1.23mg | Calcium: 323.67mg | Iron: 1.08mg