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An overhead view of a turkey casserole in a glass dish.
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5 from 14 votes

Low Carb Keto Leftover Turkey Casserole Recipe

Use your leftover turkey or chicken to make a creamy casserole filled with delicious vegetables!
Course Dinner, Lunch
Cuisine American, Canadian
Keyword chicken casserole, keto casserole, leftover turkey, low carb casserole, turkey casserole, turkey pot pie
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Calories 510kcal
Author Mira


  • 630 g turkey breast about 4 cups (or chicken breast)
  • 8 brown mushrooms
  • 250 g green beans about 1.5 cups
  • 1 small carrot
  • ½ small onion
  • 6 cloves garlic
  • 100 g broccoli about 1 cup
  • 4 tbsp butter
  • 100 g cheddar about 1 cup (or any other type of cheese)
  • 2 tbsp chopped parsley
  • 2 tbsp crushed pork rinds

Keto White Sauce

  • 2 tbsp butter
  • 200 g cream cheese 1 philly block
  • 360 ml heavy cream
  • 45 g parmesan cheese about ½ cup
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp nutmeg


  • Dice the carrot. Slice the onion, green beans, mushrooms and broccoli.  Mince the garlic.  Shred the turkey breasts. 
  • Grate the cheddar and parmesan.
  • In a large pot, melt the 4 tbsp of butter.  Add the onion, garlic and carrots.  Cook 2-3 minutes and cover with a lid.  Let steam for 2 minutes.  Take the cover off and add the mushrooms and broccoli.  Cook for another minute, cover and let steam for another 2 minutes.
  • Add the shredded turkey breasts and mix everything together.  Turn off the heat and set aside.
  • Preheat the oven to 180C/350F.
  • In a small pot, melt the 2 tbsp of butter on medium heat.  Add the cream cheese in.  It's easier to melt if you separate the cream cheese into small cubes before putting it in the pot.
  • Once the cream cheese starts to melt, start mixing it with a whisk.  You'll notice that the butter and cream cheese do not mix together and are separated. That's okay.
  • Add the heavy cream to the pot and continue mixing with your whisk.  The oil and milk will now mix together without any problems.
    Add the salt, pepper and nutmeg, and mix together.  Add the parmesan AND Heat the white sauce until it starts to bubble, for about 2-3 minutes.
  • Turn off the heat and pour the white sauce all over the meat and vegetable mixture in the other pot that we set aside.
  • Transfer the casserole ingredients into a casserole dish.
  • Sprinkle the grated cheddar, chopped parsley and crushed pork rinds over everything.
  • Bake for 15 minutes or until the cheese starts to become golden brown.
    Take out of the oven and serve!



Stays good in the fridge for about 4-5 days.


Serving: 1serving | Calories: 510kcal | Carbohydrates: 8.64g | Protein: 28.72g | Fat: 40.98g | Saturated Fat: 25.44g | Polyunsaturated Fat: 1.59g | Monounsaturated Fat: 11.66g | Cholesterol: 175mg | Sodium: 1226mg | Potassium: 326mg | Fiber: 1.8g | Sugar: 2.68g | NET CARBS: 6.84g