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4.55 from 11 votes

Cajun Turkey Casserole

Low carb turkey casserole, made with cauliflower rice, green beans, and cheddar cheese can be on the table in under 45 minutes. It’s the PERFECT way to use up your leftover turkey from Thanksgiving, but you can easily make it any time of year. 

Course Low Carb
Cuisine American
Keyword cajun turkey casserole, leftover turkey casserole, low carb turkey casserole, turkey casserole
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 332kcal
Author Lauren Keating


  • 1 Tablespoon olive oil
  • 1 onion diced
  • 1 red bell pepper diced
  • 2 garlic cloves minced
  • 1 jalapeno minced
  • 12 ounces green beans trimmed
  • ½ to 1 Tablespoon Cajun seasoning
  • 2 ounces cream cheese
  • 16 ounces cauliflower rice
  • 2 cups cooked turkey diced (can also use cooked chicken)
  • 6 ounces shredded white cheddar divided
  • 2 eggs beaten
  • Parsley for garnish


  • Heat your oven to 350F. Spray a 9x11-inch casserole pan with cooking spray.
  • Heat the oil in a large pan over medium heat. Add the bell pepper, onion, garlic, and jalapeno; cook 3-4 minutes, until beginning to soften.
  • Stir in the green beans and Cajun seasoning; cook 1-2 minutes.  Stir in the cream cheese until melted.
  • Remove from heat and stir in the cauliflower rice, turkey, and all but ½ cup cheese. Stir in the eggs.
  • Pour into the prepared casserole pan. Top with remaining cheese.
  • Bake for 30 minutes, until the cheese is bubbly and light golden brown. Remove from the oven and let rest 10 minutes. Sprinkle with parsley.


Add more or less jalapeno and Cajun seasoning depending on how spicy you want your casserole. I use one medium jalapeno and a full Tablespoon of seasoning for a casserole with a pretty good kick to it.


Serving: 1g | Calories: 332kcal | Carbohydrates: 14g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Cholesterol: 149mg | Fiber: 4g | Sugar: 6g