This creamy, cheesy dish transforms your turkey into something completely new and exciting, while keeping it low carb and keto friendly.
I love how this recipe combines tender turkey meat with spaghetti squash, creating a perfect balance of protein and vegetables.
The combination of sour cream, mayo, and cream cheese makes everything incredibly rich and satisfying, while the herbs and seasonings add just the right amount of flavor.
What makes this casserole special is how versatile it is. You can make it after Thanksgiving with leftover turkey, or use freshly cooked turkey any time of the year.
The spaghetti squash acts as a perfect substitute for pasta, making this dish feel like comfort food without the carbs.
This recipe is perfect for meal prep too. You can make it ahead of time and reheat portions throughout the week.
👍 Why You’ll Love This Recipe
Perfect for Leftovers: Got leftover turkey from Thanksgiving or a regular roast? This recipe transforms those leftovers into something completely new and exciting.
Instead of eating the same turkey for days, you’ll get a totally different meal that’s creamy, cheesy, and delicious.
Real Comfort Food: Unlike many keto recipes that try to imitate comfort food, this is the real deal.
The creamy sauce, melted cheese, and tender turkey create that satisfying, cozy feeling you want from a casserole.
Fixes Dry Turkey: We all know turkey can get dry, especially leftovers. This recipe solves that problem completely! The creamy sauce keeps the meat moist and tender, while adding tons of flavor.
✨ Recipe Ingredients
- 2/3 cup Sour Cream
- 2/3 cup Mayo
- 1/2 cup Chicken Broth (I recommend this one – amazon)
- 2 1/2 cups Spaghetti Squash
- 2 cups Cheddar Cheese (shredded) – this one is excellent (amazon)
- 2 1/2 cups Cooked Turkey Meat
- 1 tablespoons Dried Minced Onion
- 1 teaspoon dried Minced Garlic
- 1/2 teaspoon Black Pepper
- 3 oz Cream Cheese (softened)
- 3/4 teaspoon Herbes De Provence Mix (I recommend this one – amazon)
- 3/4 teaspoon Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 400°F and preparing a baking dish (I used an 8×8 one) – grease it with melted butter or simply use cooking spray.
Step 2
Add all the seasonings and herbs to a large bowl and mix them.
Step 3
In the same bowl, add the cream cheese, mayonnaise, sour cream, half of the cheese, and chicken broth. Mix well.
Step 4
Add the shredded turkey meat and squash, then mix well.
Step 5
Spread everything in the prepared dish and top with the remaining cheese.
Step 6
Bake for 30-35 minutes or until everything is set and the cheese is bubbling. After removing from the oven, let it cool for 10 minutes, then serve. Enjoy!
💡Tips
1. Let the Turkey Cool
Before mixing your turkey into the casserole, make sure it’s completely cooled down. Hot or warm turkey will make the sauce separate and become oily.
If you’re using freshly cooked turkey, let it rest for at least 30 minutes at room temperature, then put it in the fridge until it’s cold.
This also makes it much easier to shred or cut into even pieces, which helps everything cook evenly in the casserole.
2. Don’t Skip the Rest Time
When the casserole comes out of the oven, it’s super tempting to dig right in. But letting it rest for those 10 minutes (minimum!) is really important.
During this time, the sauce thickens up and all the flavors settle together. If you cut into it too soon, the sauce will be runny and spill all over your plate.
3. Get the Right Consistency
Before putting the mixture in the baking dish, check its consistency. It should be like a thick, creamy spread – not runny, but not so thick you can’t stir it.
If it seems too dry, add a little more chicken broth, one tablespoon at a time. If it’s too wet, add a bit more shredded cheese to help bind it.
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FAQ
1. Can I use chicken instead of turkey?
Yes, you can definitely use chicken! Both rotisserie chicken or home cooked chicken breast work great in this recipe. Just make sure to shred or chop the chicken into bite sized pieces.
The cooking time stays exactly the same, and all the other ingredients work perfectly with chicken too.
2. How do I know when it’s done baking?
The casserole is done when the cheese on top is golden brown and bubbling, and the edges are slightly browned.
If you stick a knife in the center, it should come out hot, and the sauce should be thickened, not runny.
Keto Turkey Casserole
Print RecipeIngredients
- 2/3 cup Sour Cream
- 2/3 cup Mayo
- 1/2 cup Chicken Broth (I recommend this one – amazon)
- 2 1/2 cups Spaghetti Squash
- 2 cups Cheddar Cheese shredded – this one is excellent (amazon)
- 2 1/2 cups Cooked Turkey Meat
- 1 tablespoons Dried Minced Onion
- 1 teaspoon dried Minced Garlic
- 1/2 teaspoon Black Pepper
- 3 oz Cream Cheese softened
- 3/4 teaspoon Herbes De Provence Mix (I recommend this one – amazon)
- 3/4 teaspoon Salt
Instructions
- Start by preheating the oven to 400°F and preparing a baking dish (I used an 8×8 one) – grease it with melted butter or simply use cooking spray.
- Add all the seasonings and herbs to a large bowl and mix them.
- In the same bowl, add the cream cheese, mayonnaise, sour cream, half of the cheese, and chicken broth. Mix well.
- Add the shredded turkey meat and squash, then mix well.
- Spread everything in the prepared dish and top with the remaining cheese.
- Bake for 30-35 minutes or until everything is set and the cheese is bubbling. After removing from the oven, let it cool for 10 minutes, then serve. Enjoy!